Description
Delicious rhubarb cheesecake bars with a creamy cheesecake layer and a buttery crust, perfect for springtime desserts.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar (for rhubarb)
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan.
- In a medium bowl, combine the flour, 1/2 cup sugar, melted butter, and salt. Mix until crumbly.
- Press the mixture into the bottom of the prepared baking pan to form the crust.
- In another bowl, toss the chopped rhubarb with 1/2 cup sugar and set aside to macerate for 10 minutes.
- In a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Spread the cheesecake mixture over the crust, then evenly distribute the rhubarb on top.
- Bake for 35-40 minutes, or until the cheesecake is set and the rhubarb is tender.
- Allow to cool completely before slicing into bars. Serve chilled or at room temperature.
Notes
- For a sweeter bar, increase the sugar in the rhubarb mixture.
- These bars can be stored in the refrigerator for up to 5 days.
- Feel free to substitute strawberries or other fruits for the rhubarb.
Keywords: rhubarb cheesecake bars, cheesecake dessert, rhubarb dessert, spring dessert, easy cheesecake bars