Rhubarb Cheesecake Squares

By á-47

Ingredients

• 1 1/4 cups flour
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup cold butter
• 1 pkg. cream cheese, softened
• 3/4 cup sugar
• 1/2 tea. salt
• 1/2 tea. vanilla
• 1/4 tea. cinnamon
• 1/8 tea. nutmeg
• 1 egg, slightly beaten
• 1 1/2 cups finely choppd fresh or frozen rhubarb
• Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Preparation

Step 1

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" 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 degrees for 35-40 minutes or until set. Cool on a wire rack for 1 hour.

Refrigerate for at least 2 hours. Cut into squares.