Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture. Yum!
Rhubarb Cheesecake Bars
- Prep Time 20 min
- Total 4 hr 40 min
- Servings 5
- Ingredients 11
Ingredients
- 2 1/2 cups Gold Medal™ all-purpose flour
- 2 cups quick-cooking or old-fashioned oats
- 1 cup packed brown sugar
- 1 cup butter or margarine, softened
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 packages (8 ounces each) cream cheese, softened
- 3 eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 cups chopped fresh rhubarb
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan.
-
Step2Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
-
Step3Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.
Nutrition
100
Calories
6 g
Total Fat
2 g
Protein
10 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 100
- Calories from Fat
- 55
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Cholesterol
- 25 mg
- Sodium
- 75 mg
- Potassium
- 45 mg
- Total Carbohydrate
- 10 g
- Dietary Fiber
- 0g
- Protein
- 2 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 1/2 Fat;Tips from the Betty Crocker Kitchens
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