Rhubarb at last

Our rhurbarb is growing fast due to some nice, warm spring weather. Here is one of my favorite recipes using rhubarb: Rhubarb Cheesecake Dessert

1 cup flour
1/2 cup br. sugar
1/4 tsp. salt
1/4 cup cold butter
1/2 cup chopped walnuts
1 tsp. vanilla

Filling:
2 packages (8 oz. each) cream cheese,
softened
3/4 cup sugar
3 eggs
1 tsp. vanilla

Topping:
3 cups chopped fresh or frozen rhubarb, thawed and drained
1 cup sugar
1/4 cup water
1 Tbsp cornstarch
1/4 tsp. ground cinnamon

Combine first 6 ingredients and press into a greased 13x9 inch baking dish. Bake at 375 for 10 minutes. Cool slightly. Beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool. In a saucepan, combine the rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over med heat. Cook, stirring constantly, until mixture thickens, about 5 minutes. Stir in red food coloring (3-4 drops) if desired. Remove from heat and cool. Pour over filling. Cover and refrigerate for at least 1 hour. Makes 12 -15 servings.