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Rhubarb Cheesecake Bars Recipe

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4 from 4 reviews

  • Author: Eve
  • Total Time: 1 hour 5 minutes plus chilling time
  • Yield: 24 servings

Description

Delight in these tangy and creamy Rhubarb Cheesecake Bars featuring a buttery oat and pecan crust, a smooth cream cheese layer, and a sweet-tart rhubarb topping. Perfectly baked to create a luscious dessert bar that’s ideal for gatherings or a sweet treat any time.

Ingredients

Rhubarb Topping

  • 3 cups Rhubarb, chopped
  • 1 cup Sugar
  • 1/4 cup Corn Starch
  • 1/4 cup Water

Cheesecake Layer

  • 1 (8 oz) Cream Cheese, softened
  • 1/2 cup Sugar
  • 1 Egg
  • 1 tsp Vanilla

Crust and Topping

  • 1 1/2 cups Flour
  • 1 1/2 cups Old Fashioned Rolled Oats
  • 1 cup Brown Sugar
  • 1/2 cup Pecans, chopped
  • 3/4 cup Butter, melted

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 13 inch baking pan with cooking spray and set it aside to prepare for the crust.
  2. Make Crust and Topping Mixture: In a mixing bowl, combine the flour, old fashioned rolled oats, brown sugar, chopped pecans, and melted butter. Use a fork to mix everything until well combined.
  3. Separate Mixture: Reserve 1 1/2 cups of this mixture for the crumble topping and set it aside. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust.
  4. Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and allow it to cool slightly while you prepare the cheesecake layer.
  5. Prepare Cheesecake Layer: In a medium bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy with no lumps.
  6. Spread Cheesecake Layer: Evenly spread the cream cheese mixture over the slightly cooled crust.
  7. Cook Rhubarb Topping: In a medium saucepan over medium heat, combine chopped rhubarb, sugar, corn starch, and water. Cook for 8-10 minutes, stirring frequently until the rhubarb breaks down and the mixture thickens to a sauce-like consistency.
  8. Adjust Consistency: If the rhubarb sauce is too thick to spread, carefully add a small amount of hot water to loosen it until it reaches a spreadable consistency. Remove from heat and let it cool completely.
  9. Spread Rhubarb Sauce: Once cooled, spread the rhubarb topping evenly over the cream cheese layer in the pan.
  10. Add Crumble Topping: Sprinkle the reserved crumble mixture evenly over the rhubarb sauce layer.
  11. Final Bake: Return the pan to the oven and bake for an additional 30-35 minutes, until the topping is golden brown and the layers are set.
  12. Cool and Chill: Remove the bars from the oven and allow them to cool to room temperature. Then refrigerate until firm, about 2 hours, before cutting into 24 bars and serving.

Notes

  • Make sure the cream cheese is fully softened for a smooth cheesecake layer without lumps.
  • Stir the rhubarb sauce constantly to prevent it from sticking or burning while cooking.
  • If you prefer a less sweet topping, reduce the sugar in the rhubarb sauce slightly.
  • These bars can be stored covered in the refrigerator for up to 5 days.
  • To freeze, wrap bars individually and place in an airtight container for up to 3 months.
  • For a nut-free version, omit the pecans in the crust and topping mixture.

Find it online: https://everecipes.com/rhubarb-cheesecake-bars-recipe/