🌎 The World Cookbook

Brownie Layer:
1 box (1 lb 2 oz) Betty Crocker™ Delights Supreme Ultimate Fudge brownie mix
1/4 cup water
1/3 cup oil
1 egg
1 cup frozen rhubarb, thawed, cut into 1/4 inch pieces*
Cheesecake Layer:
8 oz cream cheese, softened
1/3 cup sugar
3/4 cup sour cream
8 oz frozen whipped topping, thawed
Strawberry-Rhubarb Sauce:
2 1/4 cups frozen rhubarb pieces*
1 1/2 cups frozen strawberry slices
1/2 cup sugar
1 1/2 tablespoons cornstarch
2 tablespoons lemon juice
1 tablespoon lemon zest

Spray the inside of an 8-inch springform pan with baking spray. Preheat oven to 350°F (325°F if using a dark non-stick pan). Place rhubarb in a few layers of paper towels. Squeeze and allow water to drain out. Repeat with new paper towels, if needed, to get most of the water out of the rhubarb. BROWNIE LAYER: Mix together the brownie mix, water, oil and egg. Stir rhubarb pieces into brownie mix. Pour brownie batter into an even layer in the springform pan. Bake for 32-38 minutes. Remove from oven and allow to cool completely. CHEESECAKE LAYER: Beat cream cheese until light and fluffy. Add sugar and beat until smooth. Stir in sour cream. Fold in the whipped topping. Spread the cheesecake filling over top of the brownie and refrigerate for at least two hours. STRAWBERRY-RHUBARB SAUCE: In a saucepan, cook the rhubarb and strawberries over medium-high heat, stirring often, until they begin to release their juices. Whisk together the sugar and the corn-starch, then add it to the saucepan. Bring to a boil, stirring constantly, then reduce heat to low and let simmer until the sauce begins to thicken. Stir in the lemon juice and lemon zest and cook for one for minute. Remove from heat, transfer to a bowl, and refrigerate until cool. To serve, remove the cake from the springform pan and set on a serving platter. Cut into slices and serve topped with strawberry-rhubarb sauce.