Description
Craving a dessert that balances tangy, sweet, and creamy in every bite? Look no further than Rhubarb Cheesecake Bars! These delightful treats layer a buttery, crumbly crust with a tart rhubarb filling and a luscious cheesecake topping, finished with a smooth sour cream layer.
Ingredients
For the Crust
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All-Purpose Flour (1¼ cups, divided): Forms the base of the crust (1 cup) and thickens the rhubarb filling (¼ cup).
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Butter (½ cup, softened): Adds richness and creates a crumbly, buttery crust.
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White Sugar (1 tbsp): Lightly sweetens the crust.
For the Rhubarb Filling
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White Sugar (1 cup): Sweetens and balances the tartness of the rhubarb.
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Chopped Rhubarb (4 cups): Provides the tangy, fruity star of the filling.
For the Cheesecake Layer
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Cream Cheese (8 oz, softened): Creates a creamy, tangy layer.
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White Sugar (½ cup): Sweetens the cheesecake without overpowering.
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Large Egg (1): Helps the cheesecake set and adds smoothness.
For the Topping
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Sour Cream (½ cup): Adds a refreshing, tangy finish.
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White Sugar (1 tbsp): Sweetens the sour cream topping lightly.
Substitutions and Variations
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Rhubarb: Use frozen rhubarb (thawed and drained) if fresh isn’t available, or mix with strawberries for a sweeter filling (2 cups each).
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Flour: Swap for a 1:1 gluten-free flour blend for a gluten-free version.
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Cream Cheese: Use reduced-fat cream cheese for a lighter option or dairy-free cream cheese.
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Butter: Replace with margarine or vegan butter for a dairy-free crust (pair with dairy-free cream cheese and sour cream).
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Sour Cream: Substitute with Greek yogurt or a dairy-free sour cream alternative.
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Add-Ins: Stir ½ tsp cinnamon or lemon zest into the rhubarb filling for extra flavor.
Instructions
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Preheat and Prepare:
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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.
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Make the Crust:
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In a medium mixing bowl, combine 1 cup all-purpose flour, ½ cup softened butter, and 1 tbsp white sugar. Stir until a crumbly mixture forms.
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Press the mixture evenly into the bottom of the prepared baking dish.
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Bake for 10 minutes, or until golden. Remove from the oven and set aside. Reduce the oven temperature to 350°F (175°C).
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Prepare the Rhubarb Filling:
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In the same mixing bowl, stir together 1 cup white sugar and the remaining ¼ cup all-purpose flour.
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Add 4 cups chopped rhubarb and stir to coat evenly.
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Spread the rhubarb mixture evenly over the baked crust.
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Make the Cheesecake Layer:
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In a medium bowl, beat 8 oz softened cream cheese, ½ cup white sugar, and 1 egg with a hand mixer until smooth and creamy (about 1–2 minutes).
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Spread the cheesecake mixture evenly over the rhubarb layer.
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Bake:
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Bake at 350°F (175°C) for 35 minutes, or until the cheesecake layer is set and the rhubarb filling is bubbling.
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Prepare the Sour Cream Topping:
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While the bars bake, mix ½ cup sour cream and 1 tbsp white sugar in a small bowl until smooth.
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Finish the Bars:
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Remove the bars from the oven and immediately spread the sour cream mixture over the warm surface.
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Let the bars cool completely in the pan on a wire rack (about 1–2 hours).
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Serve:
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Once cooled, use the parchment overhang (if used) to lift the bars out. Slice into 12–16 squares with a sharp knife.
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Serve chilled or at room temperature.
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Cooking Tips
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Chop Rhubarb Evenly: Cut rhubarb into small, uniform pieces (about ½-inch) for even cooking and texture.
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Room-Temperature Cream Cheese: Softened cream cheese blends smoothly, avoiding lumps in the cheesecake layer.
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Don’t Overbake: Check for doneness when the cheesecake is set but slightly jiggly in the center to keep it creamy.
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Clean Slices: Chill the bars for 30 minutes after cooling and use a sharp knife dipped in hot water for neat cuts.