Description
Delight in these Rhubarb Cheesecake Dream Bars featuring a buttery crust, creamy cheesecake layer, and a sweet-tart rhubarb topping that is cooked to perfection. This dessert combines tangy rhubarb with smooth cream cheese on a tender, golden crust, perfect for summer gatherings or a special treat.
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
- Preheat Oven and Prepare 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 flour, powdered sugar, and cold cubed butter. Use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of your prepared pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 12 to 15 minutes, or until it turns lightly golden. Once baked, remove the crust from the oven and set it aside to cool slightly.
- Prepare the Cheesecake Layer: In a separate bowl, beat together the softened cream cheese, 1/2 cup granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy. Spread this cheesecake mixture evenly over the prebaked crust.
- Cook the Rhubarb Topping: In a small saucepan, combine the chopped rhubarb, 1/4 cup granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb softens, which should take about 5 to 7 minutes. Afterward, let this topping cool slightly.
- Assemble Bars: Spoon the cooled rhubarb mixture evenly over the cheesecake layer in the pan.
- Bake the Bars: Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the cheesecake layer is set and no longer jiggly.
- Cool and Refrigerate: Allow the bars to cool completely at room temperature. Then refrigerate them for at least 2 hours before slicing into 12 bars to serve chilled.
Notes
- You can use fresh or frozen rhubarb; if using frozen, thaw and drain excess liquid before cooking.
- Make sure the cream cheese is softened for a smooth mixture and even baking.
- Press the crust mixture firmly into the pan to ensure a solid base that won’t crumble when sliced.
- For easier slicing, chill bars overnight to allow the layers to set completely.
