Rhubarb Cheesecake Squares
It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
Ingredients
- 1-1/4 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup cold butter, cubed
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 large egg, room temperature, lightly beaten
- 1/2 teaspoon vanilla extract
- 1-1/2 cups diced fresh or frozen rhubarb, thawed
Reviews
I doubled the rhubarb because I love a lot of fruit. It was still too sweet for me so next time I will half the sugar, I think that will make it perfect! Overall I'm so glad I found this recipe. The bottom crust was perfect, and the topping crunchy; just too sweet as listed.
These were delicious and refreshing. The entire pan disappeared in less than 24 hours!
This was a different but delicious cheesecake. I used only a scant amount of nutmeg and a scant measurement of the cinnamon. I used frozen rhubarb that I let thaw and then I drained the liquid off. I did not press or squeeze it and it worked just fine. I will be making this again for sure. I also think that 12 servings is more reasonable.
I Just made these yesterday using frozen rhubarb and they are really awesome! Crunchy crust and tart filling to compliment the sweet topping. I tossed some blueberries on the crust before adding the filling. So I ultimately made Blu-Barb Bars!
I made these today-- didn't change a thing---delicious and a big hit !
I followed this recipe exactly as written, and they turned out well. I loved them! They weren't the first dessert to go off the tray at my gathering, but once people tried them, they disappeared.
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This dessert is wonderful! I mixed strawberries and rhubarb
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My family loved these bars!