🍓 Rhubarb Cheesecake Bars
📝 Ingredients:
For the Crust:
-
1 cup all-purpose flour
-
1/4 cup granulated sugar
-
1/2 cup (1 stick) unsalted butter, cold and cubed
-
Pinch of salt
For the Cheesecake Layer:
-
8 oz (225g) cream cheese, softened
-
1/3 cup granulated sugar
-
1 large egg
-
1/2 tsp vanilla extract
For the Rhubarb Topping:
-
1 1/2 cups chopped rhubarb (fresh or frozen)
-
1/4 cup granulated sugar
-
1 tbsp cornstarch
-
1 tbsp lemon juice
-
Optional: a handful of strawberries for added sweetness and color
👩🍳 Instructions:
1. Make the Crust:
-
Preheat oven to 350°F (175°C).
-
In a bowl, mix flour, sugar, and salt.
-
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
-
Press evenly into a greased or parchment-lined 8×8-inch baking pan.
-
Bake for 12–15 minutes or until just lightly golden.
2. Prepare the Cheesecake Layer:
-
Beat the softened cream cheese and sugar until smooth.
-
Add the egg and vanilla; mix until creamy and combined.
-
Pour over the slightly cooled crust and spread evenly.
3. Make the Rhubarb Topping:
-
In a small saucepan, combine rhubarb, sugar, cornstarch, and lemon juice.
-
Cook over medium heat for about 5–8 minutes, stirring often, until the rhubarb softens and the mixture thickens.
-
Let it cool slightly, then spoon evenly over the cheesecake layer.
4. Bake:
-
Bake the assembled bars at 350°F (175°C) for 30–35 minutes, or until the center is set.
-
Let cool completely, then refrigerate for at least 2 hours before slicing.
🧊 Storage:
-
Keep refrigerated in an airtight container for up to 4 days.
-
Can also be frozen (wrap individually) for up to 1 month.
🍴 Tips & Variations:
-
Add strawberries or raspberries to the topping for extra sweetness.
-
Use a graham cracker crust instead for a shortcut or different texture.
-
For a twist, sprinkle a crumble topping over the rhubarb before baking.
Let me know if you want a gluten-free or vegan version!
