Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar (for crumble)
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
- 3 cups chopped fresh rhubarb (about 1/2-inch pieces)
- 1/2 cup granulated sugar (for rhubarb layer)
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon vanilla extract (for rhubarb)
- 16 ounces (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake filling)
- 2 large eggs
- 1 teaspoon vanilla extract (for cheesecake)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the crumble: In a large bowl, combine the all-purpose flour, rolled oats, 1/2 cup granulated sugar, light brown sugar, and salt. Pour in the melted butter and mix until well combined and crumbly. Press about two-thirds of the mixture firmly into the bottom of the prepared baking pan to form the crust. Bake for 10-12 minutes, until lightly golden. Set aside to cool slightly while you prepare the fillings.
- Make the rhubarb compote: In a medium saucepan, combine the chopped rhubarb, 1/2 cup granulated sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the rhubarb softens and the mixture thickens, about 5-7 minutes. Remove from heat and stir in 1 teaspoon vanilla extract. Let cool slightly.
- Prepare the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Beat in the eggs one at a time, just until combined. Stir in 1 teaspoon vanilla extract and fresh lemon juice until smooth. Be careful not to overmix.
- Assemble the bars: Pour the cheesecake filling evenly over the partially baked crumble crust. Gently dollop spoonfuls of the cooled rhubarb compote over the cheesecake layer. Use a knife or skewer to gently swirl the rhubarb into the cheesecake, creating a marbled effect.
- Sprinkle the remaining one-third of the crumble mixture evenly over the top of the rhubarb and cheesecake layers.
- Bake for 35-40 minutes, or until the cheesecake is set and the crumble topping is golden brown. A slight jiggle in the center is okay, as it will continue to set as it cools.
- Remove from the oven and let cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 3-4 hours, or preferably overnight, before slicing into bars. This allows the cheesecake to firm up properly for clean cuts.
- Lift the bars out of the pan using the parchment paper overhang and cut into desired square or rectangular portions. Serve chilled.
Notes
For best results, ensure your cream cheese is at true room temperature to avoid lumps in the filling. If fresh rhubarb isn’t available, you can use frozen rhubarb; thaw and drain any excess liquid before using. These bars store beautifully in an airtight container in the refrigerator for up to 4-5 days. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla bean ice cream.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 30g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg