Here’s a luscious and tangy-sweet recipe for Creamy Rhubarb Crumble Cheesecake Bars — combining the richness of cheesecake, the tartness of rhubarb, and a buttery crumble topping. Perfect for spring and summer baking!
🍓 Creamy Rhubarb Crumble Cheesecake Bars
🍰 Ingredients:
For the crust:
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1 cup all-purpose flour
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
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Pinch of salt
For the rhubarb layer:
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2 cups chopped rhubarb (fresh or frozen)
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1/4 cup granulated sugar
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1 tbsp cornstarch
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1 tbsp lemon juice
For the cheesecake layer:
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2 (8 oz) packages cream cheese, softened
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1/3 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1/4 cup sour cream or Greek yogurt (for extra creaminess)
For the crumble topping:
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1/2 cup old-fashioned oats
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1/3 cup flour
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1/3 cup brown sugar
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1/4 cup butter, cold and cubed
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Optional: 1/2 tsp cinnamon or chopped nuts for crunch
🔥 Instructions:
1. Preheat oven
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Preheat to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper for easy removal.
2. Make the crust
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Mix flour, sugar, melted butter, and salt until crumbly.
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Press into the bottom of the prepared pan.
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Bake for 12–15 minutes, until lightly golden. Let cool slightly.
3. Prepare rhubarb layer
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In a saucepan, combine rhubarb, sugar, cornstarch, and lemon juice.
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Cook over medium heat until rhubarb softens and mixture thickens (about 8–10 minutes). Set aside to cool slightly.
4. Make the cheesecake filling
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Beat cream cheese and sugar until smooth.
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Mix in egg, vanilla, and sour cream/yogurt until creamy.
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Pour over the cooled crust and spread evenly.
5. Add rhubarb and crumble
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Spoon the rhubarb mixture over the cheesecake layer in dollops and gently swirl (or spread evenly).
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Combine crumble topping ingredients with your fingers or a pastry cutter until crumbly. Sprinkle over the top.
6. Bake
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Bake for 35–40 minutes, until the center is set and the top is lightly golden.
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Cool completely, then chill for at least 2 hours (preferably overnight) before slicing.
📝 Tips:
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For extra tang, add a few chopped strawberries or raspberries to the rhubarb layer.
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Freeze well in an airtight container — just thaw in the fridge before serving.
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Serve with a dusting of powdered sugar or a drizzle of honey.
Would you like a gluten-free adaptation or a version with a graham cracker crust?