Rhubarb Cheesecake Bars

Health score
13%
Rhubarb Cheesecake Bars
280 min.
5
1486kcal

Suggestions


Indulge in the delightful combination of tangy rhubarb and creamy cheesecake with these irresistible Rhubarb Cheesecake Bars. Perfect for any dessert lover, these bars offer a unique twist on traditional cheesecake, making them a standout treat for gatherings or a sweet ending to a family meal. The vibrant flavor of fresh rhubarb shines through, balanced beautifully by the rich cream cheese filling.

With a buttery oat crust that adds a satisfying crunch, each bite is a harmonious blend of textures and flavors. The preparation is straightforward, allowing you to create a stunning dessert without the fuss. Whether you're hosting a dinner party or simply craving something sweet, these bars are sure to impress your guests and leave them asking for the recipe.

Not only are they delicious, but they also provide a delightful visual appeal with their layered presentation. Serve them chilled for a refreshing treat on warm days, or enjoy them as a comforting dessert during cooler months. With a total preparation time of just under five hours, including chilling, you can easily fit this recipe into your schedule. So gather your ingredients and get ready to savor the delightful taste of homemade Rhubarb Cheesecake Bars!

Ingredients

  • 0.5 teaspoon baking soda 
  • cup brown sugar packed
  • cup butter softened
  • 24 ounces cream cheese softened
  •  eggs 
  • 2.5 cups flour all-purpose
  • 0.8 cup granulated sugar 
  • cups rolled oats 
  • cups rhubarb fresh chopped
  • 0.5 teaspoon salt 
  • teaspoon vanilla 

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer

Directions

  1. Heat oven to 35
  2. 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.
  3. Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb.
  4. Spread over crust.
  5. Sprinkle with remaining crumb mixture; press lightly.
  6. Bake 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 Facts

Calories1486kcal
Protein6.2%
Fat53.1%
Carbs40.7%

Properties

Glycemic Index
45.02
Glycemic Load
65.12
Inflammation Score
-10
Nutrition Score
29.114782685819%

Flavonoids

Catechin
1.06mg
Epicatechin
0.25mg
Epicatechin 3-gallate
0.29mg

Nutrients percent of daily need

Calories:1486.12kcal
74.31%
Fat:88.79g
136.6%
Saturated Fat:36.38g
227.37%
Carbohydrates:153.12g
51.04%
Net Carbohydrates:147.28g
53.56%
Sugar:78.96g
87.74%
Cholesterol:235.65mg
78.55%
Sodium:1252.72mg
54.47%
Alcohol:0.28g
100%
Alcohol %:0.08%
100%
Protein:23.33g
46.67%
Manganese:1.75mg
87.67%
Selenium:51.61µg
73.73%
Vitamin A:3643.82IU
72.88%
Vitamin B2:0.83mg
48.86%
Vitamin B1:0.7mg
46.4%
Phosphorus:417.43mg
41.74%
Folate:153.72µg
38.43%
Iron:5.33mg
29.6%
Calcium:265.66mg
26.57%
Fiber:5.84g
23.37%
Vitamin B3:4.41mg
22.03%
Magnesium:85.2mg
21.3%
Vitamin E:3.16mg
21.07%
Vitamin B5:1.96mg
19.55%
Zinc:2.71mg
18.04%
Potassium:620.3mg
17.72%
Vitamin K:18.07µg
17.21%
Copper:0.29mg
14.7%
Vitamin B6:0.22mg
10.75%
Vitamin B12:0.58µg
9.66%
Vitamin C:3.99mg
4.84%
Vitamin D:0.53µg
3.52%