Rhubarb Cheesecake Squares

Photo by Debbie G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/4

    cups all-purpose flour

  • 1/2

    cup old-fashioned oats

  • 1/2

    cup packed brown sugar

  • 1/2

    cup cold butter

  • 1

    package (8 ounces) cream cheese, softened

  • 3/4

    cup sugar

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon vanilla extract

  • 1/4

    teaspoon ground cinnamon

  • 1/8

    teaspoon ground nutmeg

  • 1

    egg, lightly beaten

  • 1-1/2

    cups finely chopped fresh or frozen rhubarb

Directions

•In a small bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Set aside 1 cup crumb mixture; press remaining mixture onto the bottom of a greased 9-in. square baking pan. Set aside. • For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in the salt, vanilla, cinnamon and nutmeg. Add egg; beat on low speed just until combined. Stir in rhubarb. Pour over crust. Sprinkle with reserved crumb mixture. • Bake at 350° for 35-40 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into squares. Yield: 16 squares. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Nutritional Facts 1 square equals 214 calories, 11 g fat (7 g saturated fat), 44 mg cholesterol, 164 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

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