Description
A delicious and easy-to-make dessert that melds the tanginess of rhubarb with creamy cheesecake.
Ingredients
Scale
- 2 cups all-purpose flour (For a gluten-free version, use almond flour.)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 egg
- 1/4 cup milk (Whole milk works best for a rich flavor.)
- 1 1/2 cups rhubarb, chopped (Fresh rhubarb works best for flavor, but frozen is okay if you thaw and drain it.)
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans (optional) (For extra crunch, add walnuts or almonds.)
Instructions
- Start by preheating your oven to 350°F (175°C). This step is vital as it ensures that your cheesecake bars bake evenly and develop that perfect golden hue. Next, prepare your baking dish. Grease and flour an 8×8-inch baking dish to guarantee that your bars release easily once they’re baked.
- In a medium-sized mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until well incorporated. Add in the softened butter, 1 egg, and 1/4 cup of milk to this mixture. Use an electric mixer or a wooden spoon to combine everything thoroughly until you achieve a smooth, pliable dough. Take this mixture and press it firmly and evenly into the base of your prepared baking dish. This will serve as the delicious base crust for your bars.
- In a separate bowl, you’ll want to prepare the creamy cheesecake layer. Beat together 8 ounces of softened cream cheese, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract. Mix until you reach a smooth and creamy consistency. This rich filling is what will elevate your rhubarb cheesecake bars and provide that satisfying creaminess. Spread this mixture evenly over the crust layer you previously prepared, using a spatula for an even distribution.
- Now, it’s time to add the star of the dish – the rhubarb! Evenly scatter the chopped rhubarb across the creamy cheesecake layer, ensuring you cover as much of the surface as possible. For added texture, sprinkle chopped pecans over the top. This will provide a delightful crunch to contrast with the creamy cheesecake and tart rhubarb.
- Place your baking dish in the preheated oven and bake for 35-40 minutes. Keep an eye on them – they should turn a lovely golden brown, and the filling should be set while still slightly soft to the touch. This is where the magic happens as the flavors meld together beautifully.
- Once baked, remove the bars from the oven and allow them to cool completely in the baking dish. Patience is key here! Cooling helps the bars firm up, making it much easier to slice them into squares once they’re set. After adequately cooled, use a sharp knife to cut your bars into squares, and they are ready to be served.
Notes
For best results, ensure all your ingredients are at room temperature before you start mixing. This will help achieve a smoother filling. Don’t overmix the cheesecake filling as it can lead to cracks once baked. Mix just until combined and smooth.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 250 per serving
- Sodium: 200 mg
- Protein: 4 g