Name: Rhubarb Cheesecake Bars
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2/3 cup brown sugar, firmly packed; 2/3 cup chopped pecans; 2/3 cup cold butter; 2 (8 oz.) packages cream cheese, softened; 1 cup sugar; 2 eggs; 1 tsp. vanilla; 3 cups sliced rhubarb; 1 (3 oz.) pkg. strawberry gelatin; ½ cup sugar (for rhubarb mixture)

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Have you ever wondered how a single dessert can bring together the tartness of rhubarb and the creamy goodness of cheesecake? Rhubarb cheesecake bars are not just a treat; they represent a delightful balance of flavors that has captivated dessert lovers for decades. With their unique taste profile and appealing presentation, these bars are perfect for any occasion, whether as a sweet ending to a meal or a delightful snack. In this blog post, we’ll dive deep into the world of rhubarb cheesecake bars and share an easy-to-follow recipe that will leave your taste buds dancing in delight.

Ingredients Needed

To create your own rhubarb cheesecake bars, gather the following ingredients:

2 cups flour: This becomes the base for your crust and topping. All-purpose flour works best, but you can substitute with whole wheat flour for added fiber.
2/3 cup brown sugar, firmly packed: Adds richness and depth of flavor to the crust.
2/3 cup chopped pecans: These add a delightful crunch and nutty flavor. If you prefer, walnuts or almonds can also be substituted.
2/3 cup butter, cold: This is essential for creating a crumbly crust. You may use unsalted butter for better control over the sugar content.
2 (8 oz.) packages cream cheese, softened: The creamy heart of the cheesecake layer.
1 cup sugar: Balances the tartness from the rhubarb.
2 eggs: Provides structure and richness to the cheesecake layer.
1 tsp. vanilla: Adds a warming flavor that enhances the overall taste.
3 cups sliced rhubarb: The star of the show! Fresh rhubarb is ideal, but you can substitute with frozen (thawed and drained) if out of season.
1 (3 oz.) pkg. strawberry gelatin: Adds sweetness and helps the rhubarb maintain its shape.
½ cup sugar: This is used to sweeten the rhubarb mixture.

Timing

The preparation for these rhubarb cheesecake bars takes approximately 20 minutes, with a total cooking time of 45 minutes. While the total time may seem lengthy, it’s 20% less time than the average cheesecake recipe, making it an accessible dessert option for busy bakers. Chill the finished bars for at least 3 hours or overnight before serving, allowing flavors to meld beautifully.

How to Make Rhubarb Cheesecake Bars

Preheat the oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a 9×13 pan by spraying it with cooking spray to prevent sticking.
Prepare the rhubarb: Slice the rhubarb into 1-inch pieces and place them in a medium bowl. Add the sugar and strawberry gelatin, stirring gently to ensure the rhubarb is well coated. Set aside to allow the juices to develop.
Make the crust: In a mixing bowl, combine the flour, brown sugar, and cold butter (reserve the pecans for later). Mix until the mixture resembles coarse crumbs.
Add pecans: Coarsely chop the pecans and add them to the mixture, mixing until the butter is fully incorporated.
Build the crust: Reserve 1 cup of the flour mixture for topping. Press the remaining mixture evenly into the bottom of the 9×13 pan. Bake for 8-10 minutes, then remove from the oven and let it cool slightly.
Cream the cheese: Meanwhile, in your mixer bowl, beat the softened cream cheese until light and fluffy. Gradually add sugar, eggs, and vanilla, mixing until creamy.
Pour the cheesecake layer: Carefully pour the cheesecake mixture over the cooled crust and spread evenly.
Add rhubarb: Spoon the sugared rhubarb evenly over the cheesecake layer, drizzling any juice on top for added flavor.
Finish the topping: Sprinkle the reserved crust mixture evenly across the rhubarb layer.
Bake the bars: Bake at 350 degrees for 40-45 minutes. The edges should be browned, and the center will jiggle slightly when done.
Cool and chill: Allow the bars to cool for at least an hour, then refrigerate for 3 hours or overnight before slicing and serving.

Nutritional Information

Estimation per serving (1 bar):

Calories: 250
Protein: 4g
Fat: 14g
Carbohydrates: 28g
Sugars: 14g

These bars provide a delightful balance of macronutrients; however, moderation is key due to the sugar content.

Healthier Alternatives For Rhubarb Cheesecake Bars

If you’re looking to lighten up your rhubarb cheesecake bars, consider these alternatives:

Use low-fat cream cheese or Greek yogurt for the cheesecake layer.
Swap out the brown sugar for coconut sugar or a sugar substitute.
Make a gluten-free version by using almond flour or gluten-free all-purpose flour.

These adjustments will help retain the delicious flavors while improving the nutritional profile.

Serving Suggestions

Serve your rhubarb cheesecake bars chilled for a refreshing treat. Pair them with whipped cream or a scoop of vanilla ice cream for decadence. For a unique twist, try drizzling them with a raspberry sauce or garnishing with fresh mint leaves for color!

Common Mistakes To Avoid

Overmixing the cheesecake: This can add too much air and lead to cracks; mix until just combined.
Not chilling adequately: Allowing the bars to chill overnight helps set the flavors and texture.
Underestimating rhubarb’s sweetness: Always taste your rhubarb mixture before baking; balance is key!

Storing Tips For Rhubarb Cheesecake Bars

Store leftovers in an airtight container in the refrigerator, where they will be fresh for up to one week. For longer storage, consider freezing them for up to three months. Simply thaw in the refrigerator before serving.

Conclusion

Rhubarb cheesecake bars combine a unique array of flavors, from sweet to tangy, resulting in a dessert that is both satisfying and memorable. By following this simple recipe, you can delight your family and friends with a homemade treat. We invite you to try this recipe, share your experience, and explore more delicious options on our blog. Happy baking!

Frequently Asked Questions

Can I use frozen rhubarb?

Yes, thaw it and drain any excess liquid before using.

What can I use if I don’t have pecans?

You can substitute with any nuts you enjoy, such as walnuts or almonds.

How long do these bars last?

They can last up to a week in the refrigerator or three months in the freezer.

By integrating these tips and following the recipe closely, you’re sure to impress anyone who has a taste of your rhubarb cheesecake bars!