RHUBARB CHEESECAKE DREAM BARS
A very easy, rich, rhubarb cheesecake bar. This recipe uses only one bowl and 7 different ingredients (most of which are regulars in any kitchen).
Provided by liztherunner
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 1h35m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish.
- In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
- Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C).
- Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
- Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
- In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 31.8 g, Cholesterol 48.5 mg, Fat 13.4 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 98 mg, Sugar 22.1 g
RHUBARB-RASPBERRY CHEESECAKE SQUARES
Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole thing in a 9-by-13-inch pan -- perfect for serving a crowd. It begins with a traditional press-in graham-cracker crust; the layer of creamy filling bakes through quickly and evenly without the usual requisite water bath.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h
Yield Makes 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; line with parchment, leaving a 2-inch overhang on long sides. Pulse graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form. Transfer to a bowl; stir in melted butter.
- Press crumbs into bottom of pan. Bake crust until firm, about 15 minutes. Let cool on a wire rack. Reduce oven to 325 degrees.
- Beat cream cheese and sour cream on medium until smooth. Beat in 3/4 cup sugar, then beat in vanilla and salt. Add eggs and beat until smooth, scraping down bowl as needed. Pour mixture into crust; smooth top. Bake until just set, 25 to 35 minutes. Let cool completely. Chill until firm, 1 hour.
- Meanwhile, bring chopped rhubarb, raspberries, 1/4 cup sugar, lemon juice, and 1/4 cup water to a simmer, covered, in a small pot. Cook, stirring occasionally, just until rhubarb is softened, about 10 minutes. Pass mixture through a fine sieve into a bowl, pressing gently on solids. Skim foam from top of liquid (you should have a little more than 1 cup; add water, if needed).
- Bring 4 cups water and remaining 1 cup sugar to a boil in a large straight-sided skillet, stirring, until sugar is dissolved. Reduce heat to low; add rhubarb stalks (in 2 batches, if necessary). Simmer until slightly soft, 2 to 3 minutes. With 2 spatulas, carefully transfer stalks to a paper-towel-lined rimmed baking sheet; let drain.
- Arrange 4 rhubarb strips in a parallel fashion on cooled cheesecake, spacing evenly. Cut remaining strips in half lengthwise and fit in empty spaces.
- Sprinkle gelatin over 1/4 cup water; let soften 1 minute. Reheat raspberry syrup until simmering. Stir in gelatin until dissolved; gently pour over rhubarb strips. Refrigerate cake until set, at least 2 hours and preferably overnight.
- Cut into pieces, using a sawing motion to slice through rhubarb layer; wipe knife between cuts.
RHUBARB CHEESECAKE SQUARES
Since this rhubarb cheesecake squares recipe is always requested, it is too scrumptious not to share with many!
Provided by Jo Dunn Borer
Categories Desserts Cakes Cheesecake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
- Combine flour, oats, brown sugar, and cinnamon in a bowl. Cut in butter until coarse and crumbly. Press into the bottom of the prepared pan to form a crust, reserving about 1/3 cup for topping.
- Mix cream cheese, sugar, eggs, vanilla extract, vanilla butter and nut flavoring, and cinnamon together in a bowl until smooth. Stir in rhubarb. Pour filling on top of crust. Sprinkle with the reserved crumble.
- Bake in the preheated oven until a toothpick or knife inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven and let cool completely before cutting into squares.
Nutrition Facts : Calories 387.2 calories, Carbohydrate 55.5 g, Cholesterol 69.3 mg, Fat 16.7 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 10.1 g, Sodium 97.5 mg, Sugar 38.8 g
RHUBARB CHEESECAKE BARS
Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan.
- Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
- Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg
STRAWBERRY RHUBARB CHEESECAKE BARS
These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. -Amanda Scarlati, Sandy, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans., Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust., Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour. , For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight. , Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
Nutrition Facts : Calories 215 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB CHEESECAKE
An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.
Provided by Barb
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 34.7 g, Cholesterol 100.8 mg, Fat 25.7 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 15.9 g, Sodium 188.3 mg, Sugar 23.5 g
RHUBARB CHEESECAKE SQUARES
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. -Sharon Schmidt, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- 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 : Calories 216 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
GO ANYWHERE RHUBARB SQUARES
Shares Spearville, Kansas field editor Pat Habiger, "Everyone loves these squares, which travel well to picnics and potlucks. The recipe combines rhubarb filling with a cookie crust."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11x7-in. baking dish. Bake at 350° for 12 minutes. , For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust. , Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.
Nutrition Facts : Calories 142 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 48mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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