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Creamy Rhubarb Cheesecake Crumble Bars

Creamy Rhubarb Cheesecake Crumble Bars for a Sweet Escape

A delightful recipe for Creamy Rhubarb Cheesecake Crumble Bars, combining a buttery crust with a tangy cheesecake filling.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1/2 cup Granulated Sugar Consider coconut sugar for a lower glycemic index alternative.
  • 1 teaspoon Baking Powder Ensure it’s fresh to avoid a dense crust.
  • 1 pinch Salt Omitting it is not recommended.
  • 1/4 cup Butter Using unsalted butter allows better control over salt levels.
  • 1 large Egg For a vegan option, use a flax egg instead.
  • 2 tablespoons Milk Almond or soy milk can be used for a dairy-free variant.
For the Cheesecake Layer
  • 8 ounces Cream Cheese Opt for Neufchâtel cheese for a lighter version.
  • 1/2 cup Powdered Sugar Adjust or omit for a less sweet option.
  • 1 teaspoon Vanilla Extract Pure vanilla is always the best choice.
For the Rhubarb Topping
  • 2 cups Rhubarb Substitutes like strawberries, blueberries, or apples can be used.
  • 1/4 cup Pecans (optional) Omit for a nut-free treat, or try pumpkin seeds.

Equipment

  • 8x8-inch baking dish
  • Mixing Bowl
  • fork
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with butter or non-stick spray, then coat with flour.
  2. In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter, egg, and milk; mix until soft dough forms. Press into the prepared dish to form the crust layer.
  3. In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Spread over the crust in the baking dish.
  4. Chop rhubarb and scatter over the cheesecake layer. Optionally, sprinkle chopped pecans on top.
  5. Bake for 35–40 minutes until golden and filling is set but slightly soft. Let cool completely at room temperature.
  6. Refrigerate for at least 30 minutes before slicing into squares for clean cuts.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These bars can be prepared a day in advance and are ideal for gatherings. Store in an airtight container for up to 4 days or freeze for longer storage.

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