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Rhubarb Cheesecake Squares

Total Time

Prep: 25 min. Bake: 40 min. + chilling

Makes

16 servings

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

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, cubed
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 large egg, room temperature, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups diced fresh or frozen rhubarb, thawed

Directions

  1. Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan.
  2. 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. Spread over crust. Sprinkle with topping.
  3. Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.

Nutrition Facts

1 square: 216 calories, 11g fat (7g saturated fat), 41mg cholesterol, 171mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.