Rhubarb Cheesecake Bars
Fresh rhubarb is the best-but frozen will do in a pinch.
1 1/4 call purpose flour
1 cold-fashioned oats
1/2 cbrown sugar, firmly packed
1/2 cbutter, softened
1/4 tspbaking soda
12 ozcream cheese, room temperature
1/2 cgranulated sugar
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, 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.
If you double recipe make in jelly roll pan. Bake the same.(this pan will make 5 dozen . 10x6 cut rows