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Rhubarb Cheesecake Squares

Rhubarb Cheesecake Squares
It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
16 ServingsPrep: 20 min. Bake: 35 min. + chilling

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 egg, lightly beaten
  • 1-1/2 cups finely chopped fresh or frozen rhubarb

Directions

  • In a small bowl, combine the flour, oats and brown sugar. Cut in
  • butter until crumbly. Set aside 1 cup crumb mixture; press remaining
  • mixture onto the bottom of a greased 9-in. square baking pan. Set
  • aside.
  • For filling, in a small bowl, beat cream cheese and sugar until
  • smooth. Beat in the salt, vanilla, cinnamon and nutmeg. Add egg;
  • beat on low speed just until combined. Stir in rhubarb. Pour over
  • crust. Sprinkle with reserved crumb mixture.
  • Bake at 350° for 35-40 minutes or until set. Cool on a wire rack
  • for 1 hour. Refrigerate for at least 2 hours. Cut into squares.
© Taste of Home 2013

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Rhubarb Cheesecake Squares (continued)

Directions (continued)

  • Yield: 16 squares.
Nutrition Facts: 1 square equals 214 calories, 11 g fat (7 g saturated fat), 44 mg cholesterol, 164 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013