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Rhubarb Cheesecake Bars

April 4, 2016

Rhubarb Cheesecake Bars

Paula Nemzek for KCTS 9 Cooks

The richness of cheesecake combines with the tang of garden-fresh rhubarb, surrounded by a classic crisp crust.

Makes 16 squares


  • 11/4 cups all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes (plus extra for buttering the pan)

Rhubarb Cream Cheese Filling

  • 1 8-ounce package cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1 large egg
  • 11/2 cups fresh rhubarb, chopped

Butter the bottom of a 9-inch square pan. Heat oven to 350 degrees.

In a large bowl, combine flour, oats and brown sugar. Cut in butter until mixture is crumbly. Set aside 1 cup crumb mixture, and press remaining mixture onto the bottom of prepared pan. Set aside.

For filling, clean the bowl and combine cream cheese and sugar, beating until smooth. Add salt, vanilla, cinnamon and nutmeg; stir together. Add the egg and beat together just until combined. Add the rhubarb and stir to blend. Pour over crust and sprinkle with the reserved topping mixture.

Bake for 35 minutes, or until top is just browning around the edges and center is set. Cool on a wire rack for 1 hour, then refrigerate for at least 1 hour before serving. Cut into 16 squares, or size of your choice. Perfect with an after-dinner coffee.

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