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Rhubarb Cheesecake Bars

Tangy Rhubarb Cheesecake Bars You’ll Crave All Year Round

These Rhubarb Cheesecake Bars blend tangy rhubarb with creamy cheesecake for a delightful treat you’ll crave all year.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour Measure accurately for best results.
  • 1 cup old-fashioned oats Can substitute with quick oats.
  • 1/2 cup brown sugar White sugar may be used as an alternative.
  • 1/2 cup cold butter Use unsalted butter for better control of seasoning.
For the Cheesecake Filling
  • 8 oz cream cheese Light cream cheese can reduce fat content.
  • 1/2 cup sugar Adjust based on personal taste.
  • 1/4 tsp salt Enhances flavors.
  • 1/2 tsp ground cinnamon Nutmeg can be used for variation.
  • 1/4 tsp ground nutmeg Optional.
  • 1 large egg Ensure it's at room temperature for even mixing.
  • 1 tsp vanilla extract Consider using pure vanilla for best flavor.
  • 2 cups diced fresh or frozen rhubarb If using frozen, ensure it’s thawed and drained.
For the Topping
  • 1 cup reserved crust mixture Reserve before pressing the crust into the pan.

Equipment

  • 9-inch square baking dish
  • Mixing Bowls
  • electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish to prevent sticking.
  2. In a medium mixing bowl, combine all-purpose flour, old-fashioned oats, and brown sugar. Cut in cold butter until the mixture resembles coarse crumbs. Reserve 1 cup for topping.
  3. Press the remaining crust mixture into the bottom of the prepared pan to create an even layer.
  4. In a large mixing bowl, beat together cream cheese, sugar, salt, ground cinnamon, nutmeg, egg, and vanilla extract until smooth.
  5. Gently fold in the diced rhubarb into the cheesecake mixture using a spatula.
  6. Spread the cheesecake mixture evenly over the prepared crust in the pan.
  7. Sprinkle the reserved crust mixture evenly over the top of the cheesecake filling.
  8. Bake for 40 minutes or until the topping is golden and the filling is set with a slight jiggle.
  9. Cool on a wire rack for about 1 hour, then refrigerate for at least 2 hours before serving.
  10. Slice into squares using a serrated knife dipped in warm water.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

These bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

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