RHUBARB CHEESECAKE BARS

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20 min Prep
4 hr 40 min Total
Pie Iconb
5 Servings

Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture. Yum!


Ingredient List
  • Small check mark in a circle icon2 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 cups quick-cooking or old-fashioned oats
  • Small check mark in a circle icon1 cup packed brown sugar
  • Small check mark in a circle icon1 cup butter or margarine, softened
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/2 teaspoon baking soda
  • Small check mark in a circle icon3 packages (8 ounces each) cream cheese, softened
  • Small check mark in a circle icon3 eggs
  • Small check mark in a circle icon3/4 cup granulated sugar
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon2 cups chopped fresh rhubarb
Preparation
  1. Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan.
  2. Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
  3. Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.
Tips
  • Rhubarb is actually a vegetable and originated in China over 4,000 years ago. The deeper the red, the more flavorful the rhubarb stalks are likely to be. Medium-size stalks are generally more tender than large ones, which may be stringy.
  • Turn these bars into a decadent dessert. Serve larger squares on dessert plates drizzled with caramel sauce, then add soft whipped cream and an edible flower to dazzle guests.