Rhubarb Cheesecake Squares
Ingredients:
Rhubarb Layer:
5 cups chopped rhubarb
3/4 cup sugar
1 tbsp water
3 tsp cornstarch
Cheesecake Layer:
16 oz cream cheese (room temperature)
1/2 cup icing sugar
1 egg
Crust/Crumb Layers:
1 cup butter
1 3/4 cups all-purpose flour
1 cup oats
3/4 cup brown sugar
A pinch of salt
1/2 cup chopped walnuts
Directions:
Prepare the Rhubarb Layer:
In a saucepan over medium heat, combine the chopped rhubarb, sugar, and water.
Cook until the rhubarb softens and releases its juices, about 5-7 minutes.
Mix cornstarch with a small amount of water to form a slurry, then stir it into the rhubarb mixture.
Cook for another 2-3 minutes until the mixture thickens. Remove from heat and let it cool.
Make the Crust & Crumb Layer:
Preheat the oven to 350°F (175°C).
In a large bowl, mix the butter, flour, oats, brown sugar, and salt until a crumbly dough forms.
Press half of the mixture evenly into the bottom of a greased 9x13-inch baking dish to form the crust.
Bake for 10-12 minutes until lightly golden, then remove from the oven and let it cool slightly.
Prepare the Cheesecake Layer:
In a mixing bowl, beat the cream cheese and icing sugar until smooth.
Add the egg and mix until fully combined.
Assemble the Layers:
Spread the cheesecake mixture evenly over the pre-baked crust.
Pour the rhubarb filling over the cheesecake layer, spreading it evenly.
Sprinkle the remaining crumb mixture over the top, followed by the chopped walnuts.
Bake & Cool:
Bake for 35-40 minutes, or until the topping is golden and the cheesecake is set.
Allow the dessert to cool completely before slicing into squares.
For best results, refrigerate for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: ~320 kcal per serving | Servings: 12