Rhubarb Cheesecake Bars
Rhubarb is a perennial vegetable with ruby and green stems. It is a hardy long-lived plant, does not suffer from many pests and requires little maintenance. Rhubarb does best where the average temperature falls below 40° in the winter and below 75° in the summer, which is why you often find it in northern gardens. Its bright crisp stalks are used in a variety of desserts, sauces and jams where the sweetness can balance out the tart flavor. The leaves of the plant are toxic, so be sure not to ingest those! A family friend of ours has rhubarb growing in his garden and he generously shares with us when we stop over! My "go to" recipe is a rhubarb crisp with a scoop of vanilla ice cream on the side. This year I wanted to try something new. My parents have raved about a rhubarb cheese cake recipe that their neighbor shared with them a few years ago. A cold rainy day in June had me in the mood to warm up the house with a fresh baked dessert and let me tell you-it did not disappoint! I made a couple minor changes and was glad it turned out so that I could share with you all! I hope you enjoy making it as much as I did! Happy Baking! 🙂
Ingredients
Crust
- 1 c. all-purpose flour
- ½ c. cold unsalted butter, cut in chunks
- ¼ c. sugar
- ¼ tsp. salt
Rhubarb Filling
- 6 c. diced rhubarb
- ⅔ c. all-purpose flour
- 1 c. sugar
Cream Cheese Mixture
- 16 oz. cream cheese
- 1 ½ c. sugar
- 1 egg
Sour Cream Glaze
- 8 oz. sour cream (full-fat)
- ½ c. sugar
- 1 tsp. vanilla
Instructions
- Preheat oven to 425°.
- Pulse the crust ingredients in a food processor and pat into 9 x 13 pan.
- Mix rhubarb filling and pour on top of crust. Bake for 15 minutes.
- Beat cream cheese mixture on high until smooth and creamy. Spread on top of warm rhubarb layer. Reduce oven temperature to 350° and bake for 30 minutes. Turn oven off.
- Mix ingredients for sour cream glaze. Pour on top and place in warm oven for 10 minutes. Let bars cool for at least 45 minutes to set.
Notes
- I prefer unbleached all-purpose flour and organic cane sugar, but whatever you have on hand will work just fine!
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