Rhubarb Cheesecake Bars
By
Pat Duran
@kitchenChatter
1
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 votes
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
How to Make Rhubarb Cheesecake Bars
- 1heat oven to 350^. Grease bottom and sides of 9x13-inch baking pan with cooking spray.
- 2Beat 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.
- 3Beat 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.
- 4Bake 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.
- 5Note:
If you double recipe make in jelly roll pan. Bake the same.(this pan will make 5 dozen . 10x6 cut rows
