A delightful dessert featuring a tangy rhubarb layer atop a creamy cheesecake filling and a buttery crust.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
8 oz cream cheese, softened
1/4 cup sour cream
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups rhubarb, diced
1/4 cup granulated sugar
1 tbsp cornstarch
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
In a bowl, mix flour and 1/2 cup sugar. Cut in butter until crumbly. Press into the bottom of the prepared dish. Bake for 15 minutes.
In another bowl, beat cream cheese, sour cream, 1/4 cup sugar, egg, and vanilla until smooth. Spread over the baked crust.
In a saucepan, combine rhubarb, 1/4 cup sugar, and cornstarch. Cook over medium heat until thickened, about 5 minutes. Spread over the cream cheese layer.
Bake for 25-30 minutes or until set. Cool completely before cutting into bars.