Description

Craving a dessert that’s the perfect blend of tangy, creamy, and buttery? What if you could create a treat that showcases the vibrant tartness of rhubarb alongside the rich smoothness of cheesecake? Say hello to Rhubarb Cheesecake Bars! These delightful bars feature a crumbly, buttery crust, a sweet-tart rhubarb filling, a luscious cheesecake layer, and a refreshing sour cream topping.

Ingredients

For the Crust

All-Purpose Flour (1¼ cups, divided): Provides structure for the crumbly crust (1 cup for crust, ¼ cup for rhubarb filling).
Butter (½ cup, softened): Adds richness and binds the crust into a tender, crumbly base.
White Sugar (1 tbsp): Sweetens the crust subtly.

For the Rhubarb Filling

White Sugar (1 cup): Balances the tartness of the rhubarb and helps create a syrupy filling.
Rhubarb (4 cups, chopped): Brings a vibrant, tart flavor that defines the bars.

For the Cheesecake Layer

Cream Cheese (8 oz, softened): Creates a smooth, tangy cheesecake layer.
White Sugar (½ cup): Sweetens the cheesecake subtly.
Large Egg (1): Helps set the cheesecake layer and adds richness.

For the Topping

Sour Cream (½ cup): Adds a tangy, creamy finish that complements the rhubarb.
White Sugar (1 tbsp): Sweetens the sour cream topping lightly.

Substitutions and Variations

Flour: Use a 1:1 gluten-free flour blend for a gluten-free crust and filling.
Butter: Swap with vegan butter or margarine for a dairy-free version.
Sugar: Replace white sugar with coconut sugar or a sugar-free alternative, noting a slight flavor or texture change.
Rhubarb: Use frozen rhubarb (thawed and drained) or combine with strawberries (2 cups each) for a sweeter filling.
Cream Cheese: Substitute with low-fat cream cheese or vegan cream cheese, noting a softer texture.
Sour Cream: Use Greek yogurt or vegan sour cream for a dairy-free topping.
Add-Ins: Mix ½ tsp cinnamon or ginger into the rhubarb filling for warmth, or sprinkle crushed nuts over the topping.
Vegan Option: Use vegan butter, vegan cream cheese, a flax egg (1 tbsp flaxseed + 3 tbsp water), and vegan sour cream.

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Instructions

Preheat and Prepare:
- Preheat the oven to 425°F (220°C).
- Grease an 11×7-inch baking dish or line with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment.
- Tip: Use a metal pan for even baking, and clip the parchment to the edges for stability.
Make the Crust:
- In a medium mixing bowl, combine 1 cup all-purpose flour, ½ cup softened butter, and 1 tbsp white sugar.
- Stir with a fork or mix with your hands until a crumbly mixture forms, resembling wet sand.
- Press the mixture evenly into the bottom of the prepared baking dish, using the back of a spoon or your fingers to create a compact layer.
- Bake for 10 minutes, or until golden. Remove from the oven and set aside to cool slightly.
- Reduce the oven temperature to 350°F (175°C).
- Tip: Press the crust firmly to prevent crumbling, and cool for 5 minutes before adding the filling.
Prepare the Rhubarb Filling:
- In the same mixing bowl, combine 1 cup white sugar and the remaining ¼ cup all-purpose flour.
- Add 4 cups chopped rhubarb and stir to coat evenly, ensuring the rhubarb is well-covered with the sugar-flour mixture.
- Spread the rhubarb mixture evenly over the baked crust, pressing gently to create an even layer.
- Tip: Chop rhubarb into ½-inch pieces for uniform cooking, and ensure it’s fresh and firm for the best flavor.
Make the Cheesecake Layer:
- In a medium mixing bowl, use a hand mixer or stand mixer on medium speed to beat 8 oz softened cream cheese, ½ cup white sugar, and 1 large egg until smooth and creamy, about 1–2 minutes.
- Spread the cheesecake mixture evenly over the rhubarb layer using an offset spatula or the back of a spoon.
- Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and spread gently to keep layers distinct.
Bake:
- Bake at 350°F (175°C) for 35 minutes, or until the cheesecake layer is set (no longer jiggly in the center) and the rhubarb filling is bubbling around the edges.
- Remove from the oven and place on a wire rack.
- Tip: Check at 30 minutes, as ovens vary, and avoid overbaking to keep the cheesecake creamy.
Prepare and Apply the Topping:
- In a small bowl, mix ½ cup sour cream and 1 tbsp white sugar until smooth and fully combined.
- Spread the sour cream mixture evenly over the warm bars, using a spatula to create a thin, smooth layer.
- Tip: Apply the topping while the bars are still warm to help it adhere and spread easily.
Cool and Slice:
- Let the bars cool completely in the pan, about 1–2 hours, to set the layers.
- Once cooled, use the parchment overhang to lift the bars out of the pan and place on a cutting board.
- Cut into 12–16 squares (3×4 or 4×4 grid) using a sharp knife, wiping clean between cuts for neat edges.
- Tip: Chill for 30 minutes before cutting for cleaner slices, and run the knife under hot water for precision.
Serve:
- Serve chilled or at room temperature, arranged on a platter or in paper liners for a charming presentation.
- Optionally garnish with fresh rhubarb curls, a dusting of powdered sugar, or a few strawberry slices.
- Tip: Refrigerate until serving to maintain the creamy texture and tangy flavor.