Rhubarb Cheesecake Bars – a delicious recipe with flour, quick-cooking oats, brown sugar, butter, salt, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees.
2
Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray.
3
Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl until crumbly.
4
Press about 4 cups of the mixture in pan.
5
Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended.
6
Stir in rhubarb.
7
Spread over crust.
8
Sprinkle with remaining crumb mixture; press lightly.
9
Bake 40 to 50 minutes or until center is set; cool 30 minutes.
10
Cover and refrigerate at least 3 hours but no longer than 48 hours.
11
For bars, cut into 10 rows by 6 rows.
12
Store covered in refrigerator.
1576
kcal
Calories
83
g
Fat
183
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 2 cups quick-cooking oats or 2 cups old fashioned oats, 1 cup packed brown sugar, 1 cup butter, softened, and more.
Yes, Rhubarb Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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