Rhubarb Cheesecake Squares

Total Time Prep: 25 min. Bake: 40 min. + chilling
Yield 16 servings
Test Kitchen Approved
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.

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
Recipe Creator

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