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Rhubarb Cheesecake Squares Recipe

Rhubarb Cheesecake Squares Recipe photo by Taste of Home

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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

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Rhubarb Cheesecake Squares Recipe

Prep: 20 min. Bake: 35 min. + chilling

Yield: 16 Servings

20 35 55

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. Yield: 16 squares.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional 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.

Originally published as Rhubarb Cheesecake Squares in Taste of Home April/May 2011, p36

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Rhubarb Cheesecake Squares

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(11-13) of 13 reviews

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Reviewed on Apr. 22, 2011 by cathymoody

Excellent.

Reviewed on Apr. 15, 2011 by cjdoxies

Picked first crop yesterday and wanted to try this new recipe. All went well, let it bake for extra 15 m, not quite set at 40m, very good, crunchy and not tart, great with whipped or ice cream.

Reviewed on Apr. 09, 2011 by brkornhaus

Friends who say they don't like rhubarb asked for this recipe. The rhubarb flavor is mild and adds just a hint of tanginess. Delicious!

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