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Rhubarb Cheesecake Bars

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perfectly sweet and tart rhubarb cheesecake bars

Ingredients

Scale

Crust & Topping

  • 1 cup oatmeal
  • 2 1/2 cups flour
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • dash of salt
  • 1 cup butter, cold & cut into small cubes

Filling

  • 2– 8 oz. packages of cream cheese, softened
  • 1 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • 4 cups rhubarb, diced & reserve 1/4 cup

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients for the crust in a large bowl. Cut in the cold butter with a pastry blender, two forks, or your hands until the crust forms small peas and holds together. Press 1/2 – 2/3 of the mixture into a 9 x 13 OR jelly roll pan. Save 1/2 – 1/3 of the crust mixture for a crumble topping.
  3. In a stand mixer or with a hand mixer, cream the softened cream cheese and sugar until smooth. Add the vanilla, cinnamon, and eggs. Beat until incorporated and smooth. Add the diced rhubarb, except 1/4 cup and fold in with a spoon.
  4. Pour filling on top of crust and smooth out. Add the rest of the crust crumble and 1/4 cup rhubarb.
  5. Bake at 350 degrees for 40 – 45 minutes or until bars start to brown over the top.

Find it online: https://prairiecalifornian.com/rhubarb-cheesecake-bars/