Rhubarb Cheesecake Squares |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Itâs rhubarb season, so nowâs the time to try this rich and tangy cheese bar. Itâs bound to be a hit with the rhubarb lovers you know. âSharon Schmidt, Mandan, North Dakota Ingredients:
1-1/4 cups king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
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