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Since this rhubarb cheesecake squares recipe is always requested, it is too scrumptious not to share with many!

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Recipe Summary test

prep:
15 mins
cook:
45 mins
additional:
30 mins
total:
90 mins
Servings:
16
Yield:
16 squares
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.

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  • Combine flour, oats, brown sugar, and cinnamon in a bowl. Cut in butter until coarse and crumbly. Press into the bottom of the prepared pan to form a crust, reserving about 1/3 cup for topping.

  • Mix cream cheese, sugar, eggs, vanilla extract, vanilla butter and nut flavoring, and cinnamon together in a bowl until smooth. Stir in rhubarb. Pour filling on top of crust. Sprinkle with the reserved crumble.

  • Bake in the preheated oven until a toothpick or knife inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven and let cool completely before cutting into squares.

Nutrition Facts

387 calories; protein 5.4g; carbohydrates 55.5g; fat 16.7g; cholesterol 69.3mg; sodium 97.5mg. Full Nutrition
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