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Creamy Rhubarb Cheesecake Crumble Bars

Creamy Rhubarb Cheesecake Crumble Bars You’ll Crave!

These Creamy Rhubarb Cheesecake Crumble Bars combine luscious cheesecake with tart rhubarb, all on a buttery crumble crust.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 9 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1/4 cup Granulated Sugar Brown sugar can enhance flavor
  • 1 teaspoon Baking Powder No direct substitutes
  • 1/4 teaspoon Salt Use sea salt for a gourmet touch
  • 1/2 cup Unsalted Butter Can use coconut oil as a dairy-free alternative
  • 1 large Egg Substitute with a flax egg for a vegan option
  • 1/4 cup Milk Any plant-based milk can serve as a substitute
For the Filling
  • 16 oz Cream Cheese Use dairy-free cream cheese for lactose-free
  • 1/2 cup Powdered Sugar Brown sugar can be used for a different flavor
  • 1 teaspoon Vanilla Extract Use fresh vanilla beans for a more intense flavor
  • 1 cup Chopped Rhubarb Substitute with fruits like strawberries or blueberries
Optional Topping
  • 1/4 cup Pecans Can omit or replace with walnuts or almonds

Equipment

  • Mixing Bowl
  • whisk
  • spatula
  • 8x8-inch baking dish
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with butter or cooking spray, then lightly flour the bottom.
  2. In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and a pinch of salt. Add softened unsalted butter, the egg, and milk and blend until it forms a soft dough.
  3. Press the dough evenly into the bottom of your prepared baking dish and bake for 10-12 minutes until lightly golden.
  4. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until velvety smooth. Scrape down the sides of the bowl to incorporate all ingredients.
  5. Once the crust has slightly cooled, pour the cheesecake filling evenly over it and smooth it out with a spatula. Scatter the chopped rhubarb on top.
  6. If desired, sprinkle pecans over the rhubarb for added crunch.
  7. Return the assembled dessert to the oven and bake for an additional 35-40 minutes until the top is golden and the filling is set but slightly jiggly.
  8. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure room temperature ingredients for easy blending and allow bars to cool completely before slicing for best results.

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