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Creamy Rhubarb Cheesecake Bars

Creamy Rhubarb Cheesecake Bars That Steal the Show

Delight in these creamy rhubarb cheesecake bars that blend tartness and sweetness for a perfect spring dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a GF version.
  • 0.5 cups Granulated Sugar Consider coconut sugar for a less processed option.
  • 0.5 cups Unsalted Butter Coconut oil works for a dairy-free version.
For the Filling
  • 2 cups Diced Rhubarb Fresh is best, but frozen should be well-thawed and drained.
  • 8 oz Cream Cheese Use a dairy-free alternative for a lactose-free option.
  • 3 large Large Eggs Flax eggs can be used as a vegan substitute.
  • 1 teaspoon Vanilla Extract
  • 0.5 cups Sour Cream Greek yogurt can substitute for a lighter alternative.
For the Topping
  • 1 cup Reserved Crumb Mixture

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Spatula
  • measuring cups
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan with parchment paper.
  2. Combine flour, sugar, and melted butter in a bowl until crumbly. Reserve 1 cup for topping.
  3. Press the remaining crumb mixture into the bottom of the prepared pan.
  4. Toss the diced rhubarb with sugar and spread it over the crust.
  5. Beat cream cheese with sugar until smooth. Add eggs, vanilla, and sour cream, mixing until combined.
  6. Pour the cheesecake mixture over the rhubarb layer evenly.
  7. Sprinkle the reserved crumb mixture over the cheesecake layer.
  8. Bake for 45-50 minutes until edges are golden brown and center jiggles slightly.
  9. Cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Use fresh rhubarb for the best flavor. Let the bars cool completely before refrigeration for the best taste.

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