Ingredients for Rhubarb Cheesecake Bars
- All Purpose Flour
- Quick Cooking Oats
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) cold unsalted butter
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 16 ounces cream cheese (softened)
- 2 large eggs
- Granulated Sugar
- Vanilla
- Fresh Rhubarb
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How to Make Rhubarb Cheesecake Bars
- Preheat oven to 350°F (175°C).
- Grease a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with shortening or cooking spray.
- In a large bowl, combine 1 1/2 cups all-purpose flour, 1 cup rolled oats, 1/2 cup packed brown sugar, 1/2 cup (1 stick) cold unsalted butter, 1/4 teaspoon salt, and 1/2 teaspoon baking soda. Mix until crumbly.
- Press about 4 cups of the crumb mixture into the bottom of the prepared pan.
- In a separate large bowl, beat together 16 ounces cream cheese (softened), 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt with an electric mixer on medium speed until smooth and creamy.
- Gently fold in 2 cups chopped rhubarb.
- Spread the cheesecake mixture evenly over the crust.
- Sprinkle the remaining crumb mixture over the top.
- Press lightly.
- Bake for 40-50 minutes, or until the center is set and the edges are lightly golden brown.
- Let cool completely in the pan for at least 30 minutes before refrigerating.
- Cover and refrigerate for at least 3 hours, or up to 48 hours, to allow the bars to set completely.
- Cut into 10 rows by 6 rows for individual bars.
- Store covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
296g
Fat
273g
Carbs
49g
