Description

These Rhubarb Cheesecake Bars with Crumble Topping offer a delightful balance of tart rhubarb, creamy cheesecake, and a crunchy topping. Simple to make, they are perfect for gatherings or a comforting homemade dessert.

Ingredients

Scale

3 cups rhubarb, chopped
1 cup sugar
1/4 cup corn starch
1/4 cup water
1 (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1 1/2 cups old fashioned rolled oats
1 cup brown sugar
1/2 cup pecans, chopped
3/4 cup butter, melted

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Instructions

Preheat the oven to 350°F and prepare a 9 x 13 pan by spraying it with cooking spray.
In a bowl, combine flour, old fashioned rolled oats, brown sugar, chopped pecans, and melted butter with a fork to create the crust and topping mixture.
Reserve 1 1/2 cups of the mixture for the topping and set aside.
Press the remaining mixture evenly into the prepared pan and bake for 10 minutes. Remove from oven and allow to cool slightly.
In a medium bowl, beat softened cream cheese, sugar, egg, and vanilla together until smooth and creamy to make the cheesecake layer.
Spread the cheesecake mixture evenly over the slightly cooled crust.
In a saucepan, cook chopped rhubarb, sugar, corn starch, and water over medium heat for 8-10 minutes, stirring frequently.
If the rhubarb sauce is too thick, add hot water until it reaches a spreadable consistency, then let cool.
Spread the cooled rhubarb mixture over the cream cheese layer.
Sprinkle the reserved crumble topping over the rhubarb sauce.
Bake for 30-35 minutes.
Allow to cool and then refrigerate until firm.

Notes

For a sweeter taste, adjust the sugar in the rhubarb sauce to your preference.
Ensure that the cream cheese is softened for easy mixing.
These bars are best served chilled for a firmer texture.

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg