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Creamy Rhubarb Cheesecake Crumble Bars

Delicious Creamy Rhubarb Cheesecake Crumble Bars to Savor

Savor the delightful blend of creamy, tangy rhubarb cheesecake crumble bars that are perfect for gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour Can substitute with gluten-free flour
  • 0.5 cups granulated sugar Can be replaced with coconut sugar
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 0.5 cups butter Unsalted recommended
  • 1 large egg
  • 0.25 cups milk Almond milk can be used for dairy-free
For the Cheesecake Filling
  • 8 ounces cream cheese Full-fat recommended
  • 1 cups powdered sugar
  • 1 teaspoon vanilla extract
For the Topping
  • 1.5 cups rhubarb Can substitute with strawberries or blueberries
  • 0.5 cups pecans Optional

Equipment

  • 8x8-inch baking dish
  • Mixing bowl
  • Electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  2. In a medium bowl, mix flour, sugar, baking powder, and salt. Add butter, egg, and milk; mix until combined and press into bottom of baking dish.
  3. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Spread over crust.
  4. Sprinkle chopped rhubarb and pecans over the cheesecake filling.
  5. Bake for 35-40 minutes until edges are golden and filling is set but slightly soft.
  6. Allow to cool completely, then refrigerate for about an hour before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 3mgCalcium: 40mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Can make-ahead and store in the fridge for 5 days or freeze for up to 3 months.

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