Creamy Rhubarb Cheesecake Crumble Bars

why make this recipe

This bar mixes tart rhubarb with smooth cheesecake and a crisp oat crumble. It tastes fresh and rich. It is easy to cut into bars for a snack or dessert. It works for a picnic, a potluck, or a simple treat at home.

introduction

These Creamy Rhubarb Cheesecake Crumble Bars use simple ingredients and bake in one dish. The bars are creamy in the middle and crumbly on top. If you like rhubarb and cheesecake, try this easy rhubarb bars idea from an easy rhubarb bars recipe for extra inspiration.

how to make Creamy Rhubarb Cheesecake Crumble Bars

Follow the steps in order. Make the crust first and bake it. Mix the rhubarb cheesecake layer until smooth. Pour it over the hot crust. Sprinkle the oat crumble on top. Bake again until set and golden. Let the bars cool fully before you cut them. Cooling helps them hold their shape.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt
• 1 cup rhubarb, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1/2 cup brown sugar

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
2. In a bowl, mix flour, sugar, butter, and salt until crumbly. Press into the bottom of the prepared baking dish to form the crust.
3. Bake the crust for 10 minutes.
4. In another bowl, combine rhubarb, cream cheese, sour cream, sugar, egg, and vanilla. Mix until smooth.
5. Pour the rhubarb mixture over the baked crust.
6. In a third bowl, combine oats, brown sugar, and flour. Sprinkle over the rhubarb layer.
7. Bake for an additional 30-35 minutes or until set and golden.
8. Let cool before slicing into bars.

how to serve Creamy Rhubarb Cheesecake Crumble Bars

Cut into squares after bars cool. Serve at room temperature or chilled. Add a dollop of whipped cream or a scoop of vanilla ice cream if you like. These bars pair well with tea or coffee.

how to store Creamy Rhubarb Cheesecake Crumble Bars

Cool the bars completely. Store in an airtight container in the fridge for up to 4 days. You can freeze individual bars for up to 2 months. Thaw in the fridge before serving.

tips to make Creamy Rhubarb Cheesecake Crumble Bars

• Use firm, fresh rhubarb. Chop it small so it spreads well.
• Soften the cream cheese to avoid lumps. Mix until smooth.
• Press the crust evenly for a firm base.
• Let the bars cool fully to set the center.
• If rhubarb is very tart, add a little extra sugar to the filling to balance flavor.

variation (if any)

• Add a spoon of lemon zest to the filling for bright flavor.
• Mix a few frozen or fresh strawberries with the rhubarb for a strawberry-rhubarb twist.
• Swap half the oats for chopped nuts in the crumble for extra crunch.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain frozen rhubarb first to remove extra water. Pat dry before using.

Q: Can I make these bars in a larger pan?
A: Yes. If you use a larger pan, the bars will be thinner and need less baking time. Check them early.

Q: How do I know when the bars are done?
A: The top should be golden and the center should look set, not jiggly. A toothpick in the center should come out mostly clean.

Q: Can I use low-fat cream cheese or sour cream?
A: Yes, but the texture may be slightly less rich. They still work for a lighter version.

Creamy Rhubarb Cheesecake Crumble Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delicious blend of tart rhubarb and creamy cheesecake topped with a crisp oat crumble.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt
• 1 cup rhubarb, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1/2 cup brown sugar

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
2. Mix flour, sugar, butter, and salt in a bowl until crumbly. Press into the bottom of the prepared baking dish to form the crust.
3. Bake the crust for 10 minutes.
4. Combine rhubarb, cream cheese, sour cream, sugar, egg, and vanilla in another bowl. Mix until smooth.
5. Pour the rhubarb mixture over the baked crust.
6. Combine oats, brown sugar, and flour in a third bowl. Sprinkle over the rhubarb layer.
7. Bake for an additional 30-35 minutes or until set and golden.
8. Let cool before slicing into bars.

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Notes

For best results, use firm, fresh rhubarb and let the bars cool fully before cutting.

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Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 15g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg