Description
Indulge in these delightful Rhubarb Cheesecake Squares, a perfect blend of creamy cheesecake and tart rhubarb.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup rhubarb, chopped (fresh or frozen)
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
- In a medium bowl, combine the flour, granulated sugar, and salt. Add the softened butter and mix until crumbly. Press the mixture evenly into the bottom of the prepared baking dish to form a crust.
- In a separate bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice.
- Spread the chopped rhubarb evenly over the crust, then pour the cream cheese mixture on top, spreading it gently to cover the rhubarb.
- Bake for 30-35 minutes, or until the center is set and the edges are lightly golden. Allow to cool completely in the pan before cutting into squares.
Notes
- For a sweeter treat, add an extra tablespoon of sugar to the rhubarb before layering it on the crust.
- For a twist, substitute the rhubarb with fresh strawberries or blueberries for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg