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rhubarb cheesecake bars

(3 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

These creamy rhubarb filled bars have a caramel-like crust and topping; the mixture is delightful!. Fresh rhubarb is the best-but frozen will do in a pinch.

(3 ratings)
yield 9 x13-inch pan-full
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For rhubarb cheesecake bars

  • CRUST
  • 1 1/4 c
    all purpose flour
  • 1 c
    old-fashioned oats
  • 1/2 c
    brown sugar, firmly packed
  • 1/2 c
    butter, softened
  • 1/4 tsp
    salt
  • 1/4 tsp
    baking soda
  • FILLING
  • 12 oz
    cream cheese, room temperature
  • 2 lg
    eggs
  • 1/2 c
    granulated sugar
  • 1 tsp
    vanilla
  • 1 1/2 c
    chopped fresh rhubarb

How To Make rhubarb cheesecake bars

  • 1
    heat oven to 350^. Grease bottom and sides of 9x13-inch baking pan with cooking spray.
  • 2
    Beat flour, oats, brown sugar, butter, salt and baking soda in a large bowl with electric mixer on medium speed until crumbly. or mix with spoon. Press about 1/2 of the mixture in the bottom of the pan.
  • 3
    Beat remaining ingredients except the rhubarb in a large bowl with electric mixer on medium speed until blended. Stir in raw rhubarb. Spread over unbaked crust. Sprinkle remaining crumb mixture over top. Press mixture down lightly.
  • 4
    Bake 40 -50 minutes or until center is set; cool 30 minutes. Cover and chill at least 3 hours no longer. Cut into bars and serve with drizzled caramel sauce and whipped cream, if desired. Cover and refrigerate any leftovers.
  • 5
    Note: If you double recipe make in jelly roll pan. Bake the same.(this pan will make 5 dozen . 10x6 cut rows
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