Description
Rhubarb Cheesecake Dream Bars are a luscious layered dessert featuring a buttery oat crust, creamy cheesecake layer, tangy rhubarb topping, and a crunchy cinnamon crumble. Perfectly balanced with sweet and tart flavors, these bars are ideal for spring and summer gatherings.
Ingredients
Scale
For the crust:
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar (packed)
- ½ cup unsalted butter (melted)
For the cheesecake layer:
- 1 (8-ounce) package cream cheese (softened)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the rhubarb layer:
- 2 cups fresh or frozen rhubarb (chopped)
- 2 tablespoons granulated sugar
For the crumble topping:
- ½ cup rolled oats
- â…“ cup all-purpose flour
- â…“ cup brown sugar (packed)
- ¼ teaspoon cinnamon
- ¼ cup unsalted butter (cold and cubed)
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F. Line an 8×8-inch baking dish with parchment paper to prevent sticking and for easy removal of the bars.
- Make the crust: In a medium bowl, combine 1 cup all-purpose flour, ½ cup rolled oats, and ½ cup packed brown sugar. Stir in the melted ½ cup unsalted butter until the mixture forms crumbly clumps. Press this mixture firmly and evenly into the bottom of the prepared baking dish. Bake the crust for 10 minutes, then carefully remove it from the oven.
- Prepare the cheesecake layer: In a separate bowl, beat together 8 ounces softened cream cheese, ½ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy. Pour this mixture over the warm crust and spread it evenly with a spatula.
- Add the rhubarb layer: Toss 2 cups of chopped rhubarb (fresh or thawed from frozen) with 2 tablespoons granulated sugar. Spread this rhubarb mixture evenly over the cheesecake layer, distributing it gently.
- Make the crumble topping: In another bowl, combine ½ cup rolled oats, ⅓ cup all-purpose flour, ⅓ cup packed brown sugar, and ¼ teaspoon cinnamon. Cut in ¼ cup cold, cubed unsalted butter using a pastry cutter or your fingers until the topping resembles coarse crumbs. Sprinkle this crumble evenly over the rhubarb layer.
- Bake the bars: Place the assembled dish in the oven and bake for 40 to 45 minutes, or until the crumble topping is golden brown and the cheesecake center is fully set (no longer jiggly).
- Cool and chill: Remove the bars from the oven and let them cool completely at room temperature. Then refrigerate the bars for at least 2 hours to firm up before slicing into 16 squares and serving.
Notes
- Use fresh rhubarb for best texture and flavor; if using frozen, thaw fully and drain excess moisture to avoid soggy bars.
- These bars taste best when chilled and can be stored in the refrigerator for up to 5 days.
- Line the baking dish with parchment paper for easy removal and clean cutting.
