Rhubarb Cheesecake Bars
By
Pat Duran
@kitchenChatter
3
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.
Fresh rhubarb is the best-but frozen will do in a pinch.
Rating:
★★★★☆ 3 votes4
Comments:
Serves:
9x13-inch pan-full
Prep:
20 Min
Cook:
40 Min
Method:
Bake
Ingredients
-
CRUST
-
1 1/4 call purpose flour
-
1 cold-fashioned oats
-
1/2 cbrown sugar, firmly packed
-
1/2 cbutter, softened
-
1/4 tspsalt
-
1/4 tspbaking soda
-
FILLING
-
12 ozcream cheese, room temperature
-
2 largeeggs
-
1/2 cgranulated sugar
-
1 tspvanilla
-
1 1/2 cchopped fresh rhubarb
How to Make Rhubarb Cheesecake Bars
- heat oven to 350^. Grease bottom and sides of 9x13-inch baking pan with cooking spray.
- 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.
- 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.
- 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.
- Note:
If you double recipe make in jelly roll pan. Bake the same.(this pan will make 5 dozen . 10x6 cut rows
