Rhubarb Cheesecake Bars
Source: Taste of Home
Rhubarb lovers will love these bars.
Ingredients
Crust & Crumb Topping
- 1-1/4 c. unbleached white all-purpose flour
- 1/2 c. old-fashioned oats
- 1/2 c. packed brown sugar
- 1/2 c. cold butter, cubed
Filling
- 8 oz. low-fat cream cheese, softened
- 3/4 c. white sugar
- 1/2 t. salt
- 1/4 t. ground cinnamon
- 1/8 t. ground nutmeg
- 1 large egg, room temperature, lightly beaten
- 1/2 t. vanilla extract
- 1-1/2 c. diced fresh rhubarb
Instructions
In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Or a much easier and less labor intense way is to add flour, oats, brown sugar and cubed butter to a food processor and pulse until you get crumbs. Reserve 1 cup mixture for topping.
Press the remaining mixture onto bottom of a greased 9-inch square baking pan.
For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined.
Fold in rhubarb and spread over crust. Sprinkle topping over all.
Bake at 350 degrees for about 40 minutes or until golden brown and filling is set.
Cool on a wire rack for 1 hour.
Refrigerate, covered, until cold (about 2 hours). Cut into squares.