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Cozy Rhubarb Crumble Cheesecake Bars

rhubarb crumble cheesecake bars - featured image
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These bars combine a creamy cheesecake layer with a tart rhubarb filling and a crunchy oat crumble topping, making a quick and easy dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1 cup old-fashioned rolled oats (90g)
  • ⅓ cup light brown sugar (70g)
  • ½ cup unsalted butter (115g), softened
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 cups fresh rhubarb stalks, chopped (about 250g) or thawed frozen rhubarb
  • ½ cup granulated sugar (100g)
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 16 oz cream cheese (450g), softened to room temperature
  • ½ cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup sour cream (120ml)

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking pan or line it with parchment paper with overhang for easy removal.
  2. In a medium bowl, combine flour, rolled oats, light brown sugar, cinnamon, and salt. Add softened butter and mix with fingers or pastry cutter until coarse crumbs form. Reserve 1 cup of this mixture for topping and press the rest firmly into the bottom of the prepared pan. Bake for 12 minutes until just set and lightly golden.
  3. While the crust bakes, place chopped rhubarb, granulated sugar, cornstarch, and vanilla extract in a medium saucepan over medium heat. Stir occasionally and cook for 5-7 minutes until thickened into a chunky, glossy compote. Remove from heat and let cool slightly.
  4. In a large mixing bowl, beat cream cheese with granulated sugar until smooth and creamy (2-3 minutes). Add eggs one at a time, beating well after each. Stir in vanilla extract and sour cream until fully combined and silky.
  5. Pour cheesecake batter evenly over the warm crust base. Spoon rhubarb filling over cheesecake layer in dollops. Use a knife or skewer to gently swirl the rhubarb into the cheesecake to create a marbled effect without fully mixing.
  6. Sprinkle the reserved oat crumble evenly over the top.
  7. Bake for 40-45 minutes until the cheesecake layer is set but slightly jiggly in the center and the crumble topping is golden and crisp.
  8. Let the bars cool to room temperature on a wire rack, then refrigerate for at least 3 hours or overnight to fully set and meld flavors.
  9. Use the parchment paper overhang to lift bars from the pan and cut into 12 squares with a sharp knife, wiping clean between cuts. Serve chilled or at room temperature.

Notes

Use full-fat cream cheese for richest texture. For gluten-free, substitute flour with almond or gluten-free flour and use certified gluten-free oats. For dairy-free, use dairy-free cream cheese, butter alternatives, and coconut yogurt instead of sour cream. Thaw and drain frozen rhubarb well to avoid excess moisture. Chill bars overnight for best texture and flavor. Swirl rhubarb gently to keep marbled look. Pre-bake crust to prevent sogginess.

Nutrition

Keywords: rhubarb, cheesecake bars, crumble topping, easy dessert, oat topping, spring dessert, creamy cheesecake, tart rhubarb

Find it online: https://tempotaste.com/cozy-rhubarb-crumble-cheesecake-bars-recipe-perfect-for-easy-dessert/