Description
Creamy rhubarb cheesecake squares with a buttery oat crumb and tangy fruit layer, perfect for an easy summer dessert.
Ingredients
Scale
- 5 cups chopped rhubarb
- 3/4 cup sugar
- 1 tablespoon water
- 3 teaspoons cornstarch
- 16 oz cream cheese
- 1/2 cup powdered sugar
- 1 egg
- 1 cup butter
- 1 3/4 cups all-purpose flour
- 1 cup oats
- 3/4 cup brown sugar
- Pinch of salt
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F and line a 9×13-inch pan with parchment paper
- Cook rhubarb with sugar and water over medium heat for 8 minutes
- Add cornstarch and cook for 2 more minutes until thickened then cool
- Mix butter flour oats brown sugar salt and walnuts to form crumb mixture
- Press half of the crumbs into the pan to form the crust
- Beat cream cheese powdered sugar and egg until smooth
- Spread cheesecake mixture over the crust evenly
- Add cooled rhubarb layer on top
- Sprinkle remaining crumb mixture over the rhubarb
- Bake until set and lightly golden then cool completely before slicing
Notes
- Use room temperature cream cheese to avoid lumps
- Chill before slicing for clean squares
- Drain excess liquid if using frozen rhubarb
- Store in refrigerator for up to 4 days
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 18
- Sodium: 180
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 55