Our family has a rhubarb patch across our drive way nestled under a couple of box elder trees. I feel blessed to know that it is grown organically and is conveniently just out our door. My second oldest adores the tasty treats we make with the rhubarb. He willingly goes and harvests the stalks for me. This recipe was devised by taking the favorite parts of several recipes.(I find that is how a lot of my recipes are developed 🙂 )
It has a crunchy nutty bottom layer, followed by a creamy slightly sweet cream cheese layer and then topped with the sweet/sour rhubarb topping. It is a wonderful combination of flavors waking all areas of the tongue. It is light enough for those really hot summer days but still is perfect on the rare cool days of summer as well. You can eat it plain or pair it with vanilla ice cream or whipped cream. It will be tempting to scoop out some fresh from the oven, but it will be a bit soupy. If you give it the recommended 3-4 hour cooling time in the refrigerator, you will be much happier with the outcome. In the recipe given here the crust uses pecans but you can use your favorite nuts. We have used almond meal and hazelnut flour with excellent results. I actually liked the hazelnut flour the best. Please feel free to comment below if you try different different nuts. Gluten free cooking is fun!