Description
Delightful bars combining tangy rhubarb, creamy cheesecake, and a crunchy crumble topping, perfect for any occasion.
Ingredients
Scale
- 2 cups Rhubarb, chopped
- 1 cup Granulated sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1 cup Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 8 oz Cream cheese, softened
- 1/2 cup Powdered sugar
- 1 cup Sour cream
- 2 Large eggs
- 1 teaspoon Lemon juice
- 1/2 cup Brown sugar
- 1/2 cup Rolled oats
- 1/4 teaspoon Cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan with butter or cooking spray to ensure easy removal later.
- Combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract in a mixing bowl. Toss them together and set aside to let the juices develop.
- Mix the graham cracker crumbs with the melted butter until well combined. Press this mixture into the bottom of the prepared pan to form a solid crust.
- Beat the softened cream cheese and powdered sugar together until smooth. Then, add the sour cream, eggs, and lemon juice. Mix everything until you have a creamy batter without lumps.
- Pour the cream cheese mixture over the crust in the baking pan and spread it evenly. Then, layer the rhubarb mixture on top of the cheesecake layer.
- Mix the brown sugar, oats, and cinnamon in a separate bowl. Sprinkle this mixture evenly over the rhubarb for a delightful crumble.
- Bake in the preheated oven for 35-40 minutes or until set and the top is lightly golden.
- Allow the bars to cool in the pan before cutting them into squares for serving.
Notes
Choose fresh rhubarb for vibrant color and flavor. Let cool completely for easy cutting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg