Rhubarb Cheesecake Bars

Pat Duran

By
@kitchenChatter

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.


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Comments:

Serves:

9x13-inch pan-full

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

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
12 oz
cream cheese, room temperature
2 large
eggs
1/2 c
granulated sugar
1 tsp
vanilla
1 1/2 c
chopped fresh rhubarb

Directions Step-By-Step

1
heat oven to 350^. Grease bottom and sides of 9x13-inch baking pan with cooking spray.
2
Beat flour, oats, brown sugar, 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

About this Recipe

Main Ingredient: Fruit
Regional Style: American