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
Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan.
For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping.
Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.
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Stacey
Jun 29, 2020
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.
mrkcook
May 27, 2020
These were delicious and refreshing. The entire pan disappeared in less than 24 hours!
knollbrookcook
Apr 24, 2020
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.
karen fine
Apr 9, 2020
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!
Lynn
Jul 28, 2019
I made these today-- didn't change a thing---delicious and a big hit !
shannondobos
Jul 16, 2019
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.
Kimberly
Jun 11, 2019
No comment left
Sally
Jun 9, 2019
This dessert is wonderful! I mixed strawberries and rhubarb
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.
No comment left
This dessert is wonderful! I mixed strawberries and rhubarb
No comment left
My family loved these bars!