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Rhubarb is often described as the underdog of the dessert world, with its vibrant red stalks and unique tart flavor profile. While it might not be the first ingredient that comes to mind for sweet treats, rhubarb has carved out a beloved niche in the realm of desserts, especially when combined with creamy elements like cheesecake. The natural acidity of rhubarb pairs beautifully with the rich and velvety texture of cheesecake, creating a harmonious balance that tantalizes the taste buds.

Rhubarb Cheesecake Bars

Indulge in the delightful taste of rhubarb cheesecake bars! This scrumptious dessert combines the tangy flavor of rhubarb with a rich, creamy cheesecake layer, all atop a buttery graham cracker crust. Perfect for gatherings, picnics, or enjoying at home, these bars are easy to make and offer a unique twist on traditional cheesecake. Check out our step-by-step recipe and bring this irresistible treat to your table! #RhubarbCheesecakeBars #DessertRecipes #BakingJoy #Sweets #Cheesecake #HomeBaking
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the Rhubarb Filling:

2 cups rhubarb, chopped into small pieces

½ cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

For the Cheesecake Layer:

16 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

¼ cup sour cream

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper, allowing some overhang for easy removal.

    Make the Crust: In a medium-sized bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared baking pan. Bake for about 10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

      Prepare the Rhubarb Filling: In a medium saucepan over medium heat, combine the chopped rhubarb, sugar, cornstarch, and lemon juice. Cook for 5-7 minutes, stirring frequently, until the rhubarb is tender but not completely mushy. Remove from heat and let cool slightly.

        Make the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and beat in the eggs, one at a time, mixing just until incorporated. Finally, mix in the sour cream until smooth.

          Assemble the Bars: Pour half of the cheesecake mixture over the cooled crust in the baking pan. Spread it evenly. Spoon half of the rhubarb filling on top of the cheesecake layer and carefully swirl it in with a knife for a marbled effect. Repeat with the remaining cheesecake mixture and then the rhubarb filling, swirling again for a beautiful finish.

            Bake: Bake in the preheated oven for 35-40 minutes, or until the cheesecake is set but still slightly jiggly in the center. The edges should be lightly golden.

              Cool and Chill: Allow the bars to cool at room temperature for about 1 hour, then refrigerate for at least 3 hours (or ideally overnight) to set completely.

                Serve: Once chilled and set, lift the cheesecake bars out of the pan using the parchment overhang. Cut into squares and serve chilled. Optionally, garnish with fresh whipped cream or a dusting of powdered sugar.

                  Prep Time: 25 mins | Total Time: 4 hrs | Servings: 16 bars