Rhubarb Cheesecake Bars
Indulge in the perfect balance of tart and creamy with these irresistible Rhubarb Cheesecake Bars. Featuring a buttery, golden crust and a luscious cream cheese filling, these bars are crowned with a vibrant layer of sweet-tangy rhubarb compote that steals the show. Perfect for spring or summer gatherings, this dessert offers a delightful contrast of textures and flavors, from the crisp base to the rich, velvety cheesecake and the bright, fruity topping. Easy to make with simple ingredients like fresh rhubarb, cream cheese, and a hint of vanilla, these bars bake to perfection and chill to a firm, sliceable treat. Whether served at a picnic, brunch, or as a post-dinner dessert, these Rhubarb Cheesecake Bars are sure to become a favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.75 cups Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 3 cups Rhubarb, chopped into small pieces
- 0.25 cups Granulated sugar (for rhubarb topping)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, combine the flour and 0.5 cups of granulated sugar for the crust. Add the melted butter and mix until the dough comes together.
Press the dough evenly into the bottom of the prepared baking pan to form the crust. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool slightly.
While the crust is cooling, prepare the cheesecake layer. In a large mixing bowl, beat the cream cheese with 0.75 cups of granulated sugar until smooth and creamy.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Pour the cheesecake mixture over the cooled crust, spreading it evenly.
In a medium saucepan over medium heat, combine the chopped rhubarb, 0.25 cups of granulated sugar, cornstarch, and water. Cook, stirring frequently, until the rhubarb softens and the mixture thickens, about 5-7 minutes.
Spoon the rhubarb mixture over the cheesecake layer, spreading it gently to ensure even coverage.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to fully set.
Cut into squares or bars and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 27.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 158 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
