Description
Rhubarb Cheesecake Dream Bars combine a buttery crumbly crust with a creamy cheesecake layer and a sweet-tart rhubarb topping. These bars are baked to perfection, offering a delightful dessert that balances tangy rhubarb with rich cream cheese, ideal for a refreshing treat during spring or summer.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
Cheesecake Layer
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Rhubarb Topping
- 2 cups fresh or frozen rhubarb, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Make the crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and cold cubed unsalted butter. Use a pastry cutter or your fingers to cut in the butter until the mixture forms coarse crumbs. Press the mixture firmly and evenly into the bottom of the prepared pan to form the base crust.
- Bake the crust: Place the crust in the preheated oven and bake for 12 to 15 minutes, or until it turns lightly golden. Remove from the oven and set aside to cool slightly.
- Prepare the cheesecake layer: In a separate bowl, beat the softened cream cheese, 1/2 cup granulated sugar, large egg, and vanilla extract together until the mixture is smooth and creamy. Spread this cheesecake batter evenly over the pre-baked crust.
- Cook the rhubarb topping: In a small saucepan over medium heat, combine the chopped rhubarb, 1/4 cup granulated sugar, and cornstarch. Stir frequently and cook until the mixture thickens and the rhubarb softens, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
- Assemble the bars: Spoon the thickened rhubarb topping evenly over the creamy cheesecake layer in the pan.
- Bake to set: Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the cheesecake layer is fully set and no longer jiggly.
- Cool and chill: Allow the bars to cool completely at room temperature. Once cooled, refrigerate them for at least 2 hours to firm up before slicing into 12 bars and serving.
Notes
- For best texture, use cold butter when making the crust.
- You can substitute frozen rhubarb if fresh is unavailable; thaw and drain excess liquid before cooking.
- If rhubarb is too tart, adjust sugar to taste in the topping.
- Ensure the cheesecake layer is fully set before removing from oven to prevent cracks.
- Store bars covered in the refrigerator for up to 4 days.
