Friday's Favorite Farm Recipe

Spring is here - although I would say about three weeks early - flowers are blooming and the rhubarb is red ripe and ready for picking.  This weeks recipe contributor has a very timely recipe for all that rhubarb.

Linda, our contributor, is a native of Clayton County and a life long 4H'er.  Both Linda and her husband John were 4H'ers, their kids were all 4H'ers (I competed against the five oldest in the beef show ring during my 4H years), and now their grand kids are fourth generation 4H'ers (Yep, my kids compete against them!).  Linda says one of the highlights of working with her grandchildren with 4H fair exhibits is that as first year members they have all made a quilt using her grandmother's quilt blocks.  What a great family tradition and heirloom to carry on!  If I remember correctly, all of Linda's sons also had a sewing projects at The Fair as well.

Linda teaching another generation how to quilt.

Linda and John live on the farm that John's great-grandfather homesteaded in 1855.  They have three sons that farm and their grandchildren are carrying on that passion for agriculture as well.

Linda and John with their Valley FFA grandkids.

Linda is our county treasurer.  She is planning on retiring at the end of this term.  Her plans for retirement include lots of quilting, doing more 4H judging, catching up on house cleaning and perhaps doing some traveling.

Creamy Rhubarb Dessert

Crust:                                                                                 Rhubarb Layer:

1/2 cup cold butter                                                             4 cups sliced rhubarb

1 1/2 cups all purpose flour                                               1/2 cup sugar

1/2 cup chopped pecans                                                     2 tbsp all purpose flour

Cheesecake Layer:                                                              Topping:

2 pkgs (8 ounces) cream cheese, softened                          1 1/2 cups sour cream

1/2 cup sugar                                                                        3 tbsp sugar

1 tsp. vanilla                                                                         1 tsp vanilla

3 eggs                                                                                   additional chopped pecans

In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.  Press into a greased 13 x 9 inch baking pan.  Bake at 350F for 15 minutes.  Combine rhubarb, sugar and flour; spoon over the crust.  Bake for 15 minutes.  In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy.  Add eggs, one at a time, beating well after each addition.  Pour over hot rhubarb layer.  Bake for 30 minutes.  Combine sour cream, sugar and vanilla; spread over hot cheesecake.  Cook on a wire rack for 1 hour.  Refrigerate overnight.  Sprinkle with additional pecans if desired. 

Sounds good to me!  Thank you Linda for sharing your recipe. 

But, before I sign off I do have to share one more picture.  I finally figured out how the scanner works on my printer so now I'm a scanning maniac.  If you can't read the fine print it's a picture of yours truly with Linda and John's daughter Angie from just a few years ago.   Sorry, Ang, I could not resist.