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Rhubarb Cheesecake Bars

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

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( 44 Ratings)

44 Ratings

5 Stars 50%

4 Stars 18%

3 Stars 11%

2 Stars

1 Stars 16%

Member Reviews ( 25 )

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Prep Time 20 min
Total Time 4 hr 40 min
Servings 5

Ingredients

2 1/2: cups Gold Medal® all-purpose flour

2: cups quick-cooking or old-fashioned oats

1: cup packed brown sugar

1: cup butter or margarine, softened

1/2: teaspoon salt

1/2: teaspoon baking soda

3: packages (8 ounces each) cream cheese, softened

3: eggs

3/4: cup granulated sugar

1: teaspoon vanilla

2: cups chopped fresh rhubarb

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Directions

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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 100
Calories from Fat: 55 ),

% Daily Value

Total Fat: 6 g; 6 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 25 mg; 25 %;
Sodium: 75 mg; 75 %;
Total Carbohydrate: 10 g; 10 %
(Dietary Fiber 0g 0% ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

Exchanges:

1/2 Starch; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 25 Reviews View All

Posted 11/10/2012 8:52:14 PM REPORT ABUSE sannimiti said:

Rating:

These are just sooooo good and easy. I've made them with various fruit and homemade cream cheese and jam, they never fail to please with the oats giving them extra flavor.

This reply was: Helpful Inspiring

Posted 8/29/2010 10:44:03 AM REPORT ABUSE CheriBock said:

Rating:

Great with blueberries too. First used 4 cups of blueberries, then 2 pounds of blueberries that was even better. If using rhubarb add a little more sugar to the batter works great.

This reply was: Helpful Inspiring

Posted 6/20/2010 1:19:37 PM REPORT ABUSE Nanariffic1 said:

Rating:

I have been making this recipe for the past year and everybody loves it (even the kids & my picky husband) My sister in law requests it every time she comes to visit and does not want to share it. She was to keep the leftovers to take hoime with her. It is also very good made with blackberries.

This reply was: Helpful Inspiring