Description
Sweet and tangy rhubarb cheesecake bars with a creamy filling, buttery crust, and crumb topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 2/3 cup brown sugar
- 2/3 cup chopped pecans
- 2/3 cup butter
- 2 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups sliced rhubarb
- 1 (3 oz) package strawberry gelatin
- 1/2 cup sugar
Instructions
- Preheat oven to 350°F and grease a 9×13-inch pan
- Slice rhubarb and mix with sugar and gelatin, set aside
- Mix flour, brown sugar, butter, and pecans until crumbly
- Reserve 1 cup mixture and press remaining into pan
- Bake crust for 8-10 minutes and cool slightly
- Beat cream cheese until smooth, then add sugar, eggs, and vanilla
- Spread cheesecake mixture over crust evenly
- Add rhubarb mixture and drizzle juices on top
- Sprinkle reserved topping over rhubarb
- Bake for 40-45 minutes until edges are golden and center slightly jiggles
- Cool, then refrigerate for at least 3 hours before slicing
Notes
- Do not overmix the cheesecake filling
- Use fresh rhubarb for best flavor
- Chill completely before cutting for clean slices
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 70