Description
Rhubarb cheesecake bars combine a tangy rhubarb topping with a creamy cheesecake layer and a buttery crust.
Ingredients
Scale
- 2 cups rhubarb (fresh or thawed frozen), chopped
- 3/4 cup granulated sugar (divided)
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp vanilla extract
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Mix rhubarb, 1/4 cup sugar, cornstarch, water, and vanilla in a saucepan. Cook over medium heat until thickened, about 5 minutes. Set aside.
- Beat cream cheese, remaining 1/2 cup sugar, and sour cream until smooth. Add eggs one at a time, mixing well after each.
- Combine flour, butter, and salt in a bowl. Mix until crumbly. Press into the bottom of the prepared pan.
- Pour cheesecake batter over the crust. Spoon rhubarb mixture on top.
- Bake for 40-45 minutes until set. Cool completely before cutting into bars.
Notes
- Use room temperature cream cheese for smoother mixing.
- Chill bars for cleaner cuts.
- Adjust sugar based on rhubarb tartness.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: rhubarb cheesecake bars, dessert recipe, easy cheesecake