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Emma Carter

Rhubarb Cheesecake Bars with Oatmeal Crust

Creamy cheesecake bars layered over a buttery oatmeal crust and topped with sweet-tart rhubarb for the perfect spring dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Ingredients Method Notes

Ingredients
  

For the Oatmeal Crust:
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter melted
For the Cheesecake Layer:
  • 16 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Rhubarb Topping:
  • 3 cups fresh rhubarb diced
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Method
 

Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
    Mix oats, flour, brown sugar, cinnamon, and melted butter until crumbly. Press firmly into the prepared pan.
      Bake the crust for 12 minutes, then remove and cool slightly.
        Beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly over the crust.
          In a bowl, toss rhubarb with sugar, cornstarch, and lemon juice until coated.
            Spoon the rhubarb mixture evenly over the cheesecake layer.
              Bake for 30 to 33 minutes, or until the cheesecake is mostly set and the rhubarb is tender.
                Cool completely at room temperature.
                  Refrigerate for at least 3 hours before lifting from the pan and slicing into bars.

                    Notes

                    Store covered in the refrigerator for up to 5 days. Frozen rhubarb can be used if thawed and drained well. For cleaner slices, chill overnight before cutting. These bars freeze well for up to 2 months.