Rhubarb Cheese­cake Squares

PREP: 25 min. BAKE: 40 min. + chill­ing MAKES: 16 serv­ings

Simple & Delicious - - ON THE MENU -

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

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