Rhubarb Cheesecake Bars
Delicious Rhubarb Cheesecake Bars with a creamy filling and crumbly crust.
Equipment
- 9×9 inch baking pan
- Saucepan
- mixer
Ingredients
Main ingredients
- 1 lb Rhubarb, diced about 4 cups
- 1 cup Raspberries or sliced Strawberries optional
- ¾ cup Granulated Sugar balances out that tart rhubarb
- 1 tablespoon Water helps dissolve sugar and cornstarch
- 1 ½ teaspoons Cornstarch thickens the fruit filling
- 12 ounces Cream Cheese softened
- ½ cup Confectioner’s Sugar sifted
- 1 Large Egg room temperature
- ¾ cup Butter softened
- 1 ¾ cups All-Purpose Flour mixed with 1 cup Rolled Oats, ¾ cup Lightly Packed Brown Sugar, and ¼ teaspoon Kosher Salt
- ½ cup Sliced Almonds for topping
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9x9 inch baking pan.
- In a saucepan, cook rhubarb, berries, sugar, water, and cornstarch on medium heat for 5-7 minutes.
- Beat softened cream cheese with confectioner's sugar until smooth, then add egg.
- Mix butter with flour, oats, brown sugar, and salt until crumbly.
- Press half of the crumb mixture into the pan to form a crust.
- Spread the cream cheese mixture over the crust and top with rhubarb filling.
- Sprinkle remaining crumble mix and almonds on top and bake for 30 minutes.
- Let cool completely before slicing.
Notes
For a crisp bottom crust, cool completely before slicing.
Nutrition
Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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