Rhubarb Cheesecake Bars
These quick and easy rhubarb cheesecake bars layer plenty of flavor for the perfect dessert for any occasion.
Prep time:
Cook time:
Serves: 16
Calories per serving: 129
Ingredients:
Cook time:
Serves: 16
Calories per serving: 129
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
Directions:
Preheat the oven to 350°F. In a small bowl, mix together the flour, oats and brown sugar. Cut in the butter until the mixture is crumbly. Reserve 1 cup of the flour mixture for the topping. Press the remaining mixture into the bottom of a greased 9-inch square baking pan.
Beat the cream cheese, sugar, salt and spices until smooth. Add the egg and vanilla, and beat on low speed just until combined. Fold in the rhubarb. Spread the filling over the crust. Then sprinkle the filling with the topping.
Bake the bars for 40 minutes or until the topping is golden brown and the filling is set. Let the pan cool on a wire rack for one hour. Editor's Tip: As when testing any cheesecake for doneness, do the wobble test to see if the bars are ready to come out of the oven.
Refrigerate the bars, covered, until cold, about two hours. Cut into squares to serve.
Source: tasteofhome.com
Beat the cream cheese, sugar, salt and spices until smooth. Add the egg and vanilla, and beat on low speed just until combined. Fold in the rhubarb. Spread the filling over the crust. Then sprinkle the filling with the topping.
Bake the bars for 40 minutes or until the topping is golden brown and the filling is set. Let the pan cool on a wire rack for one hour. Editor's Tip: As when testing any cheesecake for doneness, do the wobble test to see if the bars are ready to come out of the oven.
Refrigerate the bars, covered, until cold, about two hours. Cut into squares to serve.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.