Rhubarb Cheesecake Bars

Name: Rhubarb Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 9x13-inch pan-full
Cuisine: American
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

By Pat Duran
@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.

Rating:

★★★★☆ 3 votes4

Comments:

16 Comments

Serves:

9x13-inch pan-full

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

Add to Grocery List

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

Step-by-Step

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.
Note:
If you double recipe make in jelly roll pan. Bake the same.(this pan will make 5 dozen . 10x6 cut rows