1 1/4 c. gluten-free baking mix (I have used Hodgson Mill, but there are many other good ones out there) 1/2 c. gluten free oats 1/2 c. brown sugar 1/2 c. cold butter 1 package cream cheese, softened 2/3 c. sugar 1/2 tsp. salt 1/2 tsp. vanilla 1/4 tsp. cinnnamon 1 egg lightly beaten 1 1/2 c. diced rhubarb (if frozen, let thaw and drain, but do not squish)
First, thank your neighbor for blessing you with mountains of rhubarb.
Next, preheat oven to 350 degrees Fahrenheit.
Combine flour mix, oats, and brown sugar in a bowl. Cut in butter until it makes a coarse meal. Set aside 1 cup of this mixture for the topping. Press the rest onto the bottom of a greased 9-inch baking dish. Set this aside.
For the filling, beat the cream cheese and white sugar until smooth. Add vanilla, salt, and cinnamon, beat until combined. Then add egg and beat on low speed until just combined. Stir in rhubarb, pour the filling over the crust. Crumble the mix that you set aside on top of the filling.
Bake for 35-40 minutes or until it doesn't jiggle in the middle the way your upper arms do when waving in a parade. Let cool for 1 hour, then refrigerate for at least 2 hours before serving.
Recipe submitted by Heidi Auel, who adapted this recipe to be gluten free to keep up with the times and offer something to my Celiac sister at reunion time.