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Rhubarb Cheesecake Bars
Rhubarb Cheesecake Bars
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Prep Time:
20 minutes
Total Time:
4 hours 40 minutes
Rhubarb crumble with creamy filling and caramel-like topping. Delicious!
Ingredients:
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 2 cups quick-cooking or old-fashioned oats
  • 1 cup packed brown sugar
  • 1 cup butter or margarine, softened
  • 1/2 teaspoon salt
  • 3 packages (8 ounces each) cream cheese, softened
  • 3 eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 cups chopped fresh rhubarb
Instructions:
  • Preheat the oven to 350°. Grease a 15 1/2x10 1/2x1 inch jelly roll pan with shortening or cooking spray. Use an electric mixer or spoon to mix flour, oats, brown sugar, butter, salt, and baking soda in a large bowl until crumbly. Press approximately 4 cups of the mixture into the pan.
  • Combine the remaining ingredients, excluding rhubarb, in a large bowl and beat with an electric mixer on medium speed until well blended. Gently fold in the rhubarb. Spread the mixture over the crust and top with the remaining crumb mixture, pressing lightly.
  • Bake for 40 to 50 minutes until the center is set. Then, let it cool for 30 minutes. Cover and refrigerate for at least 3 hours but no more than 48 hours. Cut into 10 rows by 6 for bars and store them covered in the refrigerator.

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