Description
Delight in every bite with these creamy cheesecake rhubarb squares, featuring a rich cream cheese filling and a crumbly topping.
Ingredients
- 2 cups rhubarb, chopped into small pieces
- 1 cup granulated sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a medium bowl, combine the chopped rhubarb with 1/2 cup of granulated sugar and cornstarch. Toss to coat and set aside.
- In a separate bowl, beat the softened cream cheese with the remaining 1/2 cup of granulated sugar until smooth. Add the sour cream, egg, vanilla extract, lemon juice, and salt. Mix until well combined and creamy.
- In another bowl, combine the flour, melted butter, brown sugar, and cinnamon. Stir until crumbly.
- Press half of the crumb mixture into the bottom of the prepared baking dish to form a crust. Spread the cream cheese mixture evenly over the crust. Top with the rhubarb mixture, then sprinkle the remaining crumb mixture on top.
- Bake for 35-40 minutes, or until the top is golden and the filling is set. Allow to cool completely in the pan before cutting into squares.
Notes
- For a sweeter rhubarb flavor, add an extra tablespoon of sugar to the rhubarb mixture.
- For a nutty twist, mix in 1/2 cup of chopped walnuts or pecans into the crumb topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg