rhubarb cheesecake bars
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.
prep time
20 Min
cook time
40 Min
method
Bake
yield
9 x13-inch pan-full
Ingredients
- CRUST
- 1 1/4 cups all purpose flour
- 1 cup old-fashioned oats
- 1/2 cup brown sugar, firmly packed
- 1/2 cup butter, softened
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- FILLING
- 12 ounces cream cheese, room temperature
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 1/2 cups chopped fresh rhubarb
How To Make rhubarb cheesecake bars
-
Step 1heat oven to 350^. Grease bottom and sides of 9x13-inch baking pan with cooking spray.
-
Step 2Beat 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.
-
Step 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.
-
Step 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.
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Step 5Note: If you double recipe make in jelly roll pan. Bake the same.(this pan will make 5 dozen . 10x6 cut rows
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Fruit Desserts
Category:
Other Desserts
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Ingredient:
Fruit
Method:
Bake
Culture:
American
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