Description
Sweet, tangy rhubarb cream cheese bars with a buttery oat crumble crust and topping. These dessert bars combine creamy cheesecake-style filling with fresh rhubarb for a deliciously balanced treat.
Ingredients
- 1/2 cup brown sugar
- 1/2 cup old-fashioned oats
- 1/2 cup unsalted butter, softened
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/6 tsp ground nutmeg
- 1 1/2 cups diced rhubarb
Instructions
1. Preheat oven to 350°F (175°C). In a medium bowl, mix flour, oats, brown sugar, and salt.
2. Cut the softened butter into the dry mixture using a pastry blender or fork until the mixture forms pea-sized crumbs.
3. Press half of the crumble mixture firmly into an ungreased 9×9-inch baking pan to form the crust. Reserve the remaining mixture for topping.
4. In a mixing bowl, beat the cream cheese, granulated sugar, and egg until smooth and creamy.
5. Add vanilla extract, cinnamon, and nutmeg and mix until just combined.
6. Fold the diced rhubarb into the cream cheese mixture.
7. Spread the rhubarb cream cheese filling evenly over the prepared crust.
8. Sprinkle the remaining crumble mixture evenly over the top.
9. Bake for about 40 minutes or until the top is lightly golden and the filling is set.
10. Allow the bars to cool completely before cutting into squares and serving.
Notes
For best texture, allow the bars to cool fully before slicing.
Store leftovers in the refrigerator in an airtight container for up to 3 days.
These bars can also be chilled for a firmer cheesecake-like texture.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg