Slow Cooker Rhubarb Cheesecake Crumble Recipe
Very little hands-on time is needed to make this dish; the slow cooker does most of the work, and no monitoring is necessary. Assembly is fast, since the only chopping is cutting rhubarb into chunks – that takes about 2 minutes. Although a food processor makes quick work of the filling, it isn’t absolutely necessary; a mixer can be used with identical results. The topping can be mixed with a pastry blender, or just with your fingers; if a food processor is available, the mixture can be quickly pulsed. No matter how you prepare it, any time spent will be worth it; this will become a definite favorite.
1 1/4 pounds rhubarb, cut into 1" pieces
1/2 cup brown sugar
1 8 oz. package softened cream cheese
1/2 cup cottage cheese
1/2 cup sugar
1 1/2 tablespoons flour
cup butter, cut into pieces
1/2 cup flour
6 tablespoons brown sugar
1/4 cup oats
1/4 teaspoon salt
- Place the rhubarb and brown sugar in the crock of a round or oval 3-4 quart slow cooker.
- Cover, set the slow cooker to high, and let cook 1 hour.
- Meanwhile, place the cream cheese, cottage cheese, sugar, egg, and flour in the food processor and process until smooth (alternately, mix or whisk until smooth); when the rhubarb has cooked an hour, pour over the rhubarb.
- Mix the topping ingredients until crumbly; sprinkle over the cream cheese mixture.
- Cover, set the slow cooker, to low, and let cook 2-3 hours or until the center of the cheesecake layer is set.
- Turn the slow cooker off, tilt the lid slightly to evaporate any moisture, and let sit 15-30 minutes before serving.
Amount Per Serving
Calories 328 Calories from Fat 207
Percent Total Calories From: Fat 63% Protein 5% Carb. 31%
Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 14 g
Cholesterol 81 mg
Sodium 305 mg
Total Carbohydrate 26 g
Dietary Fiber 0 g
Sugars 8 g
Protein 4 g
Vitamin A 19% Vitamin C 4% Calcium 0% Iron 5%
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