• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Recipes
    • Meal Time
      • Breakfast
      • Meats & Main Dishes
      • Soup, Sandwich, Salads, & Sides
    • Snacks
      • Appetizers & Snacks
        • Appetizers
        • Snacks
      • Beverages
      • Breads & Spreads
    • Desserts
      • Brownies & Bars
      • Cookies
        • Cookies
      • Cakes, Pies, & More
      • Candies & Sweets
  • House to Home
  • DIY
  • Celebrate
  • Connections
    • Blogroll
    • Printables
    • I’ve Been Featured
    • Link Parties
  • Random
  • Nav Widget Area

    • Bloglovin
    • Facebook
    • Pinterest

A Pinch of Joy

Eat Healthy, Do it Yourself, Live Well, Have Fun.

Rhubarb Cheesecake Bars

Rhubarb Cheesecake Bars -- A Pinch of Joy Sweet tangy rhubarb on a cheesecake with a nutty crust and struesel topping

I love rhubarb, especially in the spring.  Put it atop a creamy cheesecake with a nutty crust —  mmmm.  Rhubarb Cheesecake Bars – heavenly.  So good you won’t want to stop eating until it’s all gone.

One pound of rhubarb makes 3 cups of sliced rhubarb.  The redder the color of the rhubarb, the sweeter the taste.  So I hear.  To me, it’s all relative and all tart!  In fact rhubarb is one of the few tart things I do like.  By the way, it is not a fruit.  It’s considered a vegetable and is also sometimes classified as an herb.   And the big green leafy top is poisonous so be sure to trim and discard it if you are harvesting directly from the garden. Place stems in plastic bag and store in the refrigerator until ready to use.  Rhubarb will keep 2-3 weeks in the refrigerator.  To prepare, wash each stem thoroughly one at a time.  Trim off any blemishes and cut stems into uniform slices ½ to 1 inches each.  For this recipe, where it is not cooked ahead of time, go with the smaller slices.

The sugar in the rhubarb layer is needed to draw the juices out of the rhubarb, as well as to counteract the rhubarb tang.  Strawberry gelatin adds to the flavor in a subtle way, however,  I always use sugar free gelatin to lessen the carb count.  If that doesn’t matter to you, use regular gelatin.  The creamy cheesecake is the perfect base for the pretty pink of the rhubarb.  Looks sooo nice and tastes wonderful!   And if you want to count it as a vegetable for the day – no judgement here.   Although a New York Court judged rhubarb a fruit in 1947 because it is most used in desserts!

.Rhubarb Cheesecake Bars with struesel topping -- A Pinch of Joy

You might also enjoy these rhubarb delights:    Strawberry Rhubarb Bar        Rhubarb Apple Crunch        Rhubarb Cherry Jam

Rhubarb Cheesecake Bars
 
Print
Prep time
15 mins
Cook time
55 mins
Total time
1 hour 10 mins
 
Rhubarb Cheesecake Bars – heavenly. So good you won’t want to stop eating until it’s all gone.
Author: A Pinch of Joy by Charlene Vance
Recipe type: Dessert
Cuisine: American
Serves: 15 servings
Ingredients
Crust/Topping:
  • 2 cups flour
  • ⅔ cup brown sugar, firmly packed
  • ⅔ cup chopped pecans
  • ⅔ cup Butter, cold
Cheesecake Layer:
  • 2- 8 oz. packages cream cheese, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
Rhubarb Layer:
  • 3 cups sliced rhubarb
  • 1 3 oz. pkg. strawberry gelatin
  • ½ cup sugar
Instructions
  1. Preheat oven to 350 degrees. Prepare 9x13 pan by spraying with cooking spray.
  2. Slice rhubarb and place in medium bowl. Add sugar and gelatin, stirring gently to thoroughly coat rhubarb slices. Set aside
  3. In mixer bowl, mix all crust/topping ingredients, except pecans. Coarsely chop pecans and add to mixture. Continue mixing until butter is fully incorporated and the texture starts to become pebbly.
  4. Set aside one cup of flour mixture for topping. Press the remaining mixture into the bottom of the prepared 9x13 pan. Place in preheated oven for 8-10 minutes. Remove and set aside to cool slightly when done.
  5. Meantime, place softened cream cheese in mixer bowl and beat until light and fluffy. Add sugar, eggs and vanilla and mix thoroughly.
  6. Pour cheesecake layer over the crust and spread to cover evenly.
  7. Spoon rhubarb gently and evenly over the cheesecake layer. There may be liquid in the bowl, as the sugar tends to draw out the juices. Drizzle juice over the rhubarb layer.
  8. Sprinkle reserved crust mixture evenly across the rhubarb layer to make topping.
  9. Bake at 350 for 40-45 minutes. Edges should be brown and bubbling but center will not be firm. Slight jiggle in the middle is desirable.
  10. Cool for an hour or more, before placing in the refrigerator. Let chill 3 hours or overnight before slicing and serving cold.
Nutrition Information
Serving size: 3x2.5 inches Calories: 391 Protein: 10 g Cholesterol: 45 g
Wordpress Recipe Plugin by EasyRecipe
3.5.3217

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!    If you found this helpful or inspiring, please share!  Your support of A Pinch of Joy is appreciated!

 

 

 

 

Save

Print Friendly, PDF & Email

Related posts:

Little Napoleon Sweethearts
Lemon Blueberry Cheesecake Bars
Almond Cheesecake Squares
Slow Cooker Apple Dessert
Strawberry Cake Mix Cookies with white chocolate chips
Hummingbird Cake
Rhubarb Cherry Jam
Strawberry Pina Colada Dessert

Share this:

  • Email
  • Facebook
  • Reddit
  • Tumblr
  • Twitter

Filed Under: Bars and Brownies

Reader Interactions

Comments

  1. Mary says

    at 11:10 am

    Sugar is listed as an ingredient in the cream cheese layer but in the directions does not say to add the sugar to the cream cheese. I did. Great dessert. . .love it. Bringing it to Father’s Day tomorrow.

Primary Sidebar

Welcome! I’m Charlene. I love to share quick and easy recipes, whatever I’ve learned in our last DIY project – anything that helps make life easier, better and more fun!! I hope you will find inspiration and add a pinch of joy to your day!

A Pinch of Joy on Pinterest

Follow on Bloglovin

Enter your email address:

Delivered by FeedBurner

Looking for Something?

Footer

Browse posts by topic

12 Days of Christmas appetizer apples Bacon bread Breakfast Budget Friendly candy casserole cheese chicken chocolate Christmas Cream Cheese Crockpot desserts DIY eggs fruit Gardening ground beef Halloween holiday Holidays home decor Home decorating lemon low carb lunch Main Dish Make Ahead Freezer Cooking makeovers Meat dishes no bake Organization Party pasta Quick and easy Random Thoughts on This and That Roundup Salad slow cooker Soup Thanksgiving Vegetables

A Pinch of Joy Out’n About

 

 

The photos and text posted on A Pinch of Joy are protected by copyright. Please feel free to share one unaltered photo per post with credit to A Pinch of Joy and a link to the specific blog post. If you want to share any part of the text, whether in part or in full, please contact me before doing so. Thanks!

© Copyright 2016 · Pretty Lifestyle WordPress Theme by: PDCD

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.