Description
These Rhubarb Cheesecake Dream Bars combine a buttery shortbread crust with a creamy cheesecake layer topped by a sweet and tangy rhubarb compote. Perfectly balanced in flavor and texture, these bars offer a delightful treat that’s great for summer or spring gatherings. The rhubarb topping is gently cooked to soften and thicken, creating a luscious finish to a classic cheesecake base transformed into convenient bars.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
Cheesecake Layer
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Rhubarb Topping
- 2 cups fresh or frozen rhubarb, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Make the Crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and cold cubed butter. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 12 to 15 minutes, or until it turns lightly golden around the edges. Remove from the oven and set aside to cool slightly.
- Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese, 1/2 cup granulated sugar, egg, and vanilla extract together until smooth and creamy. Spread this cheesecake mixture evenly over the baked crust, smoothing it out with a spatula.
- Cook the Rhubarb Topping: In a small saucepan, combine the chopped rhubarb, 1/4 cup granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb softens, about 5 to 7 minutes. Allow the mixture to cool slightly.
- Add Rhubarb Topping: Spoon the slightly cooled rhubarb topping evenly over the cheesecake layer, spreading gently.
- Bake the Bars: Return the pan to the oven and bake for an additional 25 to 30 minutes or until the cheesecake layer is set and firm to the touch.
- Cool and Chill: Allow the bars to cool completely at room temperature. Then refrigerate for at least 2 hours to set fully before slicing into 12 bars and serving.
Notes
- Use fresh or frozen rhubarb depending on availability; if using frozen, thaw and drain excess liquid before cooking.
- Ensure the cream cheese is softened for a smooth cheesecake filling.
- Chilling the bars well improves slicing and helps the bars hold their shape.
- These bars can be stored in the refrigerator for up to 4 days in an airtight container.
- To make cutting easier, run a warm knife along the edges before slicing.
