Rhubarb Cheesecake Squares
PREP: 25 min. BAKE: 40 min. + chilling MAKES: 16 servings
11/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar 1/2 cup cold butter, cubed 1 pkg. (8 oz.) cream cheese, softened
3/4 cup sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/₈ tsp. ground nutmeg
1 large egg, lightly beaten
1/2 tsp. vanilla extract
11/2 cups diced fresh or frozen rhubarb, thawed
1. Preheat the oven to 350¡. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press the remaining mixture onto bottom of a greased 9-in. square baking pan.
2. For the filling, beat the cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in the rhubarb. Spread over the crust. Sprinkle with topping.
3. Bake until golden brown and the filling is set, about 40 minutes. Cool on a wire rack for 1 hour. Refrigerate, covered, until cold, about 2 hours.
Cut into squares.
PER SERVING 216 cal., 11g fat (7g sat. fat), 41mg chol., 171mg sod., 27g carb. (17g sugars, 1g fiber), 3g pro.
TEST KITCHEN TIP If you’re using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know—and even those who haven’t fallen for the ruby-red goodness just yet. —Sharon Schmidt, Mandan, ND