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Rhubarb Cheesecake Bars

Rhubarb Cheesecake Bars

These Rhubarb Cheesecake Bars combine tangy rhubarb with a creamy cheesecake layer, offering a rich dessert experience that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup unsalted butter, melted For a buttery flavor.
  • 1.5 cups all-purpose flour Can substitute with a gluten-free blend if needed.
  • 0.5 cup granulated sugar Adjust sweetness to taste.
  • 1 teaspoon vanilla extract Enhances flavor.
Rhubarb Layer
  • 4 cups fresh rhubarb, chopped May use frozen, but drain and pat dry first.
  • 1 cup granulated sugar Balance the tartness of rhubarb.
  • 2 tablespoons all-purpose flour Helps thicken the fruit filling.
Cheesecake Layer
  • 16 ounces cream cheese, softened Ensure it is at room temperature.
  • 1 cup granulated sugar Adjust for sweetness.
  • 2 large eggs Room temperature for even mixing.
  • 1 teaspoon vanilla extract For flavor enhancement.

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and line with parchment paper.
  2. In a mixing bowl, combine melted butter, flour, sugar, and vanilla extract until crumbly. Press mixture into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes or until lightly golden.
Prepare the Rhubarb Layer
  1. In another bowl, combine chopped rhubarb, sugar, and flour. Toss to coat.
  2. Spread the rhubarb mixture evenly over the baked crust.
Prepare the Cheesecake Layer
  1. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, mixing until just combined, then stir in vanilla extract.
  3. Pour cheesecake mixture over the rhubarb layer and spread evenly.
Bake and Cool
  1. Bake the entire dish for 35-45 minutes, until the cheesecake layer is set but still has a slight jiggle in the center.
  2. Allow to cool at room temperature, then refrigerate for at least 3 hours before slicing.

Notes

These bars taste even better the day after they're made. Store leftovers in an airtight container in the fridge for up to 5 days. Can be frozen for up to 2 months, just remember to slice before freezing.