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In a bowl, combine flour, brown sugar and salt, cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13 X 9 X 2 inch baking dish. Bake at 375 degrees for 10 minutes. Cool slightly. In a mixing bowl, 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 medium heat. Cook, stirring constantly, until mixture thickens, about 5 minutes. Stir in food coloring if desired. Remove from the heat, cool. Pour over filling. Cover and refrigerate for 1 hour.
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Achievable elevated desserts — laminated doughs, cakes, custards
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards