Rhubarb Cheesecake SquaresIts rhubarb season, so nows the time to try this rich and tangy cheese bar….
Rhubarb Cheesecake Squares
1-1/4 cups all-purpose flour 1/2 cup old-fashioned oats 1/2 cup packed brown sugar 1/2 cup cold butter, cubed 1 package (8 ounces) cream cheese, softened 3/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 large egg, room temperature, lightly beaten 1/2 teaspoon vanilla extract 1-1/2 cups diced fresh or frozen rhubarb, thawed
Preheat 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 remaining mixture onto bottom of a greased 9-in.
square baking pan.
For filling, beat cream cheese, sugar, salt and spices until smooth.
Add egg and vanilla; beat on low speed just until combined.
Fold in rhubarb.
Spread over crust.
Sprinkle with topping.
Bake until golden brown and filling is set, about 40 minutes.
Cool on a wire rack 1 hour.
Refrigerate, covered, until cold, about 2 hours.
Cut into squares.
Nutrition Facts 1 square:
- 216 calories, 11g fat (7g saturated fat), 41mg cholesterol, 171mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.