Rhubarb Cheesecake Bars
Crust Layer:
- 2 cups flour
- 2/3 cup brown sugar, firmly packed
- 2/3 cup chopped pecans
- 2/3 cup cold butter, cubed
Cheesecake Layer:
- 2 (8 oz.) packages cream cheese, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
Rhubarb Topping:
- 3 cups sliced rhubarb (fresh or thawed frozen)
- 1 (3 oz.) pkg. strawberry gelatin
Instructions:
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, mix flour, brown sugar, and pecans. Cut in cold butter until crumbly (like coarse sand).
- Press firmly into the bottom of the baking dish.
- Bake for 15 minutes until lightly golden.
2. Make the Cheesecake Layer:
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla.
- Pour over the warm crust and spread evenly.
3. Add the Rhubarb Topping:
- Arrange sliced rhubarb evenly over the cheesecake layer.
- Sprinkle the strawberry gelatin powder evenly over the rhubarb.
4. Bake & Cool:
- Return to the oven and bake for 30–35 minutes, until the cheesecake is set.
- Let cool completely, then refrigerate for at least 2 hours before cutting into bars.
Tips:
- If rhubarb is very tart, toss it with 1-2 tbsp sugar before adding.
- For a glossier topping, mix gelatin with 1/4 cup boiling water, cool slightly, then drizzle over rhubarb before baking.
- Store leftovers in the fridge for up to 4 days.
Enjoy your tangy-sweet Rhubarb Cheesecake Bars! 😊🍓