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Rhubarb Cheesecake Bars taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Rhubarb Crumble Cheesecake Bars

Sweet and tangy rhubarb cheesecake bars with a buttery crumble topping.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12 bars
Calories 320 kcal

Equipment

  • 1 Baking pan 9x9 inch
  • 1 Saucepan medium

Ingredients
  

Main ingredients

  • 1 lb Rhubarb diced, about 4 cups
  • 1 cup Raspberries or sliced Strawberries, optional
  • ¾ cup Granulated Sugar balances out that tart rhubarb
  • 1 tablespoon Water helps dissolve sugar and cornstarch
  • 1 ½ teaspoons Cornstarch thickens the fruit filling
  • 12 ounces Cream Cheese softened
  • ½ cup Confectioner’s Sugar sifted
  • 1 Large Egg room temperature
  • ¾ cup Butter softened
  • 1 ¾ cups All-Purpose Flour mixed with 1 cup Rolled Oats, ¾ cup Lightly Packed Brown Sugar, and ¼ teaspoon Kosher Salt
  • ½ cup Sliced Almonds for topping

Instructions
 

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and grease a 9x9 inch baking pan.
  • In a saucepan, cook rhubarb, berries, sugar, water, and cornstarch on medium heat for 5-7 minutes.
  • Beat softened cream cheese with confectioner's sugar until smooth, then add egg.
  • Mix butter with flour, oats, brown sugar, and salt until crumbly.
  • Press half of the crumb mixture into the pan to form a crust.
  • Spread the cream cheese mixture over the crust and top with rhubarb filling.
  • Sprinkle remaining crumble mix and almonds on top and bake for 30 minutes.
  • Let cool completely before slicing.

Notes

For a crisp bottom crust, cool completely before slicing.