Rhubarb pie lovers will dig in to this change-of-pace cheesecake topped with streusel.
If fresh rhubarb is unavailable, substitute a 16-oz bag of frozen rhubarb. Thaw the rhubarb, drain well and pat dry with a paper towel, then chop into smaller pieces.
If a pinker color is desired for the rhubarb filling, stir in 2 or 3 drops red food color to the mixture after cooking.
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