RHUBARB CHEESECAKE SQUARES
It's rhubarb season, so now's the time to try this rich and tangy cheese bar. It's bound to be a hit with the rhubarb lovers you know. -Sharon Schmidt, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.
Nutrition Facts : Calories 216 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB DREAM BARS
A little different way to use up that abundant supply of rhubarb. It's a nice change of pace from the usual rhubarb pie or cake recipe.
Provided by KRISTA4
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
- Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
- Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 63.2 g, Cholesterol 82.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 340.3 mg, Sugar 46 g
RHUBARB CHEESECAKE BARS
Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture. Yum!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan.
- Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
- Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg
RHUBARB CREAM CHEESE BARS
This recipe is from my daughter, Jodi. It's a favorite at all of our early summer family gatherings.
Provided by Minnesota Wildflower
Categories Bar Cookie
Time 1h10m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Combine crust ingredients. Spread in 9X13" pan and bake at 375 for 10 minutes.
- Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
- Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
- Mix glaze ingredients and spread over bars as soon as they come out of the oven.
RHUBARB CHEESECAKE DREAM BARS
A very easy, rich, rhubarb cheesecake bar. This recipe uses only one bowl and 7 different ingredients (most of which are regulars in any kitchen).
Provided by liztherunner
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 1h35m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish.
- In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
- Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C).
- Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
- Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
- In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 31.8 g, Cholesterol 48.5 mg, Fat 13.4 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 98 mg, Sugar 22.1 g
RHUBARB CHEESECAKE BARS
Rhubarb Cheesecake Bars - heavenly. So good you won't want to stop eating until it's all gone.
Provided by A Pinch of Joy by Charlene Vance
Categories Dessert
Time 1h10m
Yield 15 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Prepare 9x13 pan by spraying with cooking spray.
- Slice rhubarb and place in medium bowl. Add sugar and gelatin, stirring gently to thoroughly coat rhubarb slices. Set aside
- In mixer bowl, mix all crust/topping ingredients, except pecans. Coarsely chop pecans and add to mixture. Continue mixing until butter is fully incorporated and the texture starts to become pebbly.
- Set aside one cup of flour mixture for topping. Press the remaining mixture into the bottom of the prepared 9x13 pan. Place in preheated oven for 8-10 minutes. Remove and set aside to cool slightly when done.
- Meantime, place softened cream cheese in mixer bowl and beat until light and fluffy. Add sugar, eggs and vanilla and mix thoroughly.
- Pour cheesecake layer over the crust and spread to cover evenly.
- Spoon rhubarb gently and evenly over the cheesecake layer. There may be liquid in the bowl, as the sugar tends to draw out the juices. Drizzle juice over the rhubarb layer.
- Sprinkle reserved crust mixture evenly across the rhubarb layer to make topping.
- Bake at 350 for 40-45 minutes. Edges should be brown and bubbling but center will not be firm. Slight jiggle in the middle is desirable.
- Cool for an hour or more, before placing in the refrigerator. Let chill 3 hours or overnight before slicing and serving cold.
Nutrition Facts : Nutrition Information Serving size 3x2.5 inches Calories
RHUBARB CREAM CHEESE BARS RECIPE - (3.8/5)
Provided by á-25051
Number Of Ingredients 15
Steps:
- Combine crust ingredients spread into a 9x13-inch pan and bake at 375°F for 10 minutes. Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes at 375°F. Mix together cream cheese and sugar. Beat eggs in one at a time pour mixture over rhubarb and bake 25 minutes 375°F. Mix glaze ingredients together and spread over bars as soon as they come out of the oven.
RHUBARB CHEESECAKE BARS
These creamy rhubarb filled bars have a caramel-like crust and topping; the mixture is delightful!. Fresh rhubarb is the best-but frozen will do in a pinch.
Provided by Pat Duran
Categories Other Desserts
Time 1h
Number Of Ingredients 13
Steps:
- 1. heat oven to 350^. Grease bottom and sides of 9x13-inch baking pan with cooking spray.
- 2. Beat flour, oats, brown sugar, butter, salt and baking soda in a large bowl with electric mixer on medium speed until crumbly. or mix with spoon. Press about 1/2 of the mixture in the bottom of the pan.
- 3. Beat remaining ingredients except the rhubarb in a large bowl with electric mixer on medium speed until blended. Stir in raw rhubarb. Spread over unbaked crust. Sprinkle remaining crumb mixture over top. Press mixture down lightly.
- 4. Bake 40 -50 minutes or until center is set; cool 30 minutes. Cover and chill at least 3 hours no longer. Cut into bars and serve with drizzled caramel sauce and whipped cream, if desired. Cover and refrigerate any leftovers.
- 5. Note: If you double recipe make in jelly roll pan. Bake the same.(this pan will make 5 dozen . 10x6 cut rows
RHUBARB DREAM BARS
A delicious rhubarb creamy square that is perfect for spring and summer!
Provided by Tara Noland
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F. Line the bottom of an 8x8" pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color.
- While crust is baking mix together eggs, sugar, flour and salt and whisk well. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min.
- Let the bars cool and remove with the parchment paper. Cut into squares.
Nutrition Facts : Calories 171 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 92 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
RHUBARB BARS WITH SHORTBREAD CRUST
Rhubarb Shortbread Bars are a dream come true! A thick and buttery shortbread crust, topped with a layer of simple rhubarb filling, and topped with even more glorious shortbread. There is a secret ingredient in this recipe that makes these rhubarb bars bright ruby red, and it's not food coloring. It works like a charm!
Provided by Karen
Categories Dessert
Time 1h20m
Number Of Ingredients 15
Steps:
- Begin by prepping the rhubarb: chop the rhubarb into bite size pieces. I like to split each stalk at least in half lengthwise (if not thirds) so that you don't get any huge chunks. After slicing, chop into 1/2 to 1 inch pieces.
- Add all the rhubarb to a bowl, along with 1/2 cup grenadine syrup. Stir it all together so that the rhubarb is coated. Let sit for 1-2 hours on the counter stirring occasionally, or even overnight (put it in the fridge, covered, if you go overnight.) This is to get the rhubarb a nice bright red color. It is not a necessary step but it sure is pretty!* When you are ready to make the rhubarb bars, drain the rhubarb in a colander.
- While the rhubarb soaks, prepare the shortbread crust. Preheat the oven to 375 degrees F.
- Line an 8x8 or 9x9 inch square pan with parchment paper, or spray with nonstick spray. Set aside.
- In a large bowl or stand mixer, add 1 cup (2 sticks) softened butter. Beat until smooth and creamy, making sure to scrape the sides and bottom of the bowl.
- Add 3/4 cup granulated sugar and beat again for at least 1-2 minutes, stopping to scrape the sides and bottom, until the mixture is light and fluffy.
- Add 1 and 1/2 teaspoons vanilla extract and beat.
- Add 2 cups of flour, spooned and leveled, and 3/4 teaspoon kosher salt.
- Beat in the flour and salt until the mixture has come together and has formed a ball. Scrape sides as necessary. Do not over mix; beat just until the flour is combined and then no more (otherwise your shortbread will be tough).
- Divide the dough into two, one with a little more than half the dough. (Cover the smaller piece of dough and put it in the fridge.)
- Press a little more than half of the dough into the prepared square pan. Getting your hands a little damp can be helpful. I like to leave the edges raised a half inch or so, so that you have a bit of crust on the edge pieces, but pressing it all flat will work too. If you have time, chill the dough for a few minutes, 10-20 minutes is best. Cold dough going into a hot oven makes for very tender shortbread.
- Bake the crust at 375 for about 15 minutes, or until light brown on the edges. My shortbread puffed up in the middle even though I had made a raised crust, so I gently pressed the center back down with the back of a spoon, when it was very hot from the oven still.
- Set the crust aside and let cool for a few minutes.
- Leave the oven on but lower the temperature to 350 degrees F.
- Meanwhile, prepare the rhubarb filling: drain the rhubarb in a colander or strainer. Add your red rhubarb to a medium bowl.
- Stir in 3/4 cup sugar (add a couple extra tablespoons if you skipped the grenadine soak*).
- Add 1/4 cup all purpose flour and stir.
- At this point you can add 1 tablespoon lemon juice and 1 teaspoon zest, but it is optional. It brightens up the flavor of the rhubarb, but you can definitely taste the lemon. Feel free to add just the juice and skip the zest for a milder hint of lemon. If you are a rhubarb purist, skip the lemon entirely.
- Pour the rhubarb filling over the baked crust.
- Use you fingers to break off medium pieces of shortbread from your stash in the fridge. Check the photos to see the size we're talking. I like big ol chunks. You don't have to cover the rhubarb entirely.
- Bake the rhubarb bars in the oven at 350 for about 45-50 minutes. The bars are done when the shortbread on top is golden in several spots across the top. A fork should also slide easily into a piece of rhubarb; it should be completely tender.
- Let the bars cool completely. I stuck mine in the freezer to speed this up.
- If you would like to top with a vanilla glaze, in a medium bowl combine 1 cup powdered sugar with 2 teaspoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Whisk until smooth. Drizzle over the top of the cooled bars and let the glaze set up for 20-30 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 g, Calories 535 kcal, Fat 21 g, SaturatedFat 13 g, Cholesterol 54 mg, Sodium 386 mg, Carbohydrate 85 g, Fiber 2 g, Sugar 55 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 6 g
RHUBARB CHEESECAKE
This is wonderful! If you are a fan of rhubarb deserts and are looking for a unique twist, this is it. It has sweet and sour going on in the same bite. It is easy to make low fat by substituting light cream cheese and sour cream. Great looking too!
Provided by Boni in Minnesota
Categories Cheesecake
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
- Place foil or another pan under this to bake.
- In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
- Bake in the preheated oven for 30-40 minutes, or until filling is set. Cover with sour cream topping while still hot.
- To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
- Chill cheesecake for at least 4 hours before serving. It is better after 24 hours.
- I have heard from others that they add chopped pecans to the crust and sprinkled on top when cooled.
More about "rhubarb cheesecake dream bars food"
RHUBARB CHEESECAKE BARS RECIPE - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
RHUBARB DREAM BARS - THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
Estimated Reading Time 2 mins
RHUBARB CHEESECAKE DREAM BARS (RECIPE) - ELISA'S RAMBLINGS
From elisasramblings.com
Estimated Reading Time 3 mins
NO BAKE RHUBARB DREAM BARS - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.5/5 (31)Category DessertCuisine American
- Combine the graham cracker crumbs, the sugar, and melted butter together until fully combined. Press the crust firmly and evenly into the bottom of a 9x9 square baking pan. I like to spray it lightly and then line with a long piece of parchment so I can lift out the chilled bars for neater cutting. This is optional. Chill the crust while you make the filling.
- Put the chopped rhubarb and sugar in a saucepan along with 6 tablespoons of water. Bring it up to a boil and simmer until thick and soft...about 5 minutes. Stir frequently so the fruit doesn't scorch. Puree the mixture until completely smooth. Blend in the vanilla and lemon and set aside to cool.
- Whip the cream to stiff peaks. Fold in the rhubarb mixture gently but completely. Spread evenly over the crust and put back in the refrigerator to chill for at least 2-3 hours.
RHUBARB DREAM BARS - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
5/5 (2)Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr 15 mins
- To make the shortbread crust I use a food processor. Pulse the flour, sugar and butter together until the mixture is like sand, this should only take about 30 seconds.
- Line an 8×8 baking pan with parchment paper, then press the crust mixture into the pan. Don’t press it too hard.
5 EASY RHUBARB DESSERT RECIPES - KITCHN
RHUBARB CRUMBLE CHEESECAKE BARS - HUMMINGBIRD THYME
From hummingbirdthyme.com
Reviews 11Category Bar CookiesCuisine AmericanTotal Time 455989 hrs 6 mins
- Preheat Conventional oven to 350F, or Convection oven to 335F. Prepare a 13×9 pan by greasing/buttering. If you would like to lift bars neatly out of the pan, place parchment paper so it overhangs edges of the pan.
- Into a medium bowl, add the softened butter, flour, oats, brown sugar, salt, and mix with a spoon or your hands, until crumbly.
RHUBARB DREAM BARS - BAKING YOU HAPPIER
From bakingyouhappier.com
Reviews 40Calories 419 per servingCategory Bars & Brownies
- Mix shortbread crust ingredients together well: flour, powdered sugar, and butter. Press into greased 9 x 13 pan. Bake for 15 minutes and remove from the oven.
- While the crust is baking, beat together the filling ingredients: eggs, sugar, flour, and salt. Stir in rhubarb.
STRAWBERRY CHEESECAKE DREAM BARS - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
4.7/5 (18)Total Time 2 hrs 45 minsCategory DessertCalories 262 per serving
- Set 5 whole strawberries aside for decoration. Mash 4 of them for the cream cheese mixture and then slice the remaining strawberries.
- In a medium mixing bowl, combine the graham cracker crumbs and melted butter and mix until well incorporated.
- Press into the prepared baking dish, and place into the freezer for a minimum of 30 minutes to set.
RHUBARB CRUMBLE CHEESECAKE BARS | FOOD & TABLE
From foodandtable.com
- Preheat the oven to 350*F and put one rack in the top third of the oven and one rack in the bottom third. Grease and line a 9x9" square non-stick pan with parchment paper. It helps to remove the bars later if you cut the parchment long so that it goes up two of the sides of the pan and hangs over a little.
- In a medium bowl, toss together the rhubarb, 1/4 cup of sugar and pinch of sea salt. Let this mixture sit while you put together the crust together. In a food processor, pulse the oats, flour, brown sugar and salt together, until the oats are ground, but not super fine and still have some bigger bits of oats left--about five pulses. Put this mixture in a medium bowl and drizzle in the melted butter. Stir together until the butter is completely distributed and there are no dry bits left. Reserve 1/3 cup of this mixture to use for the topping. Press the remaining mixture into the prepared pan.
- Drain any liquid that may have come out of the rhubarb and place the rhubarb on a rimmed baking sheet. Place the pan of rhubarb on the rack in the top third of the oven and the crust on the rack in the bottom third of the oven. Bake both of these for 10 minutes. When you remove the rhubarb make sure it's tender enough that the tip of a paring knife easily pierces the rhubarb, but not so soft that it looses it's shape. If it's not tender enough, give it a few more minutes. Remove the crust and the rhubarb from the oven and allow each to cool completely.
- Once cooled, prepare the filling. in a medium bowl, beat the cream cheese with an electric mixer on low until smooth and loosened. Beat in the sugar on medium speed until thoroughly combined. Add the egg, egg yolk, vanilla and salt, and beat to combine on medium for about a minute. Finally add the flour and beat on low for another minute. Pour the mixture into the cooled crust. Gently place the bits of rhubarb evenly over the cream cheese mixture. They'll sink into the cream cheese mixture a little but they should still sit about the top of the mixture so you can see the pretty pink color. Place in the oven for 10 minutes. Remove and sprinkle the reserved crumble mix evenly over the top and bake for 10-12 more minutes or until the center is just set. Remove from the oven and cool completely on a cooling rack.
RHUBARB DREAM BARS - RECIPES - FAXO
From faxo.com
RHUBARB DREAM BARS - RECIPES - FAXO
From faxo.com
RHUBARB DREAM BARS - KETO RECIPE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
4.6/5 (112)Total Time 1 hr 5 minsCategory Keto DessertsCalories 174 per serving
30 RHUBARB RECIPES YOU NEED TO KNOW - BACON IS MAGIC
From baconismagic.ca
Estimated Reading Time 7 mins
30 CREAMY, DREAMY CREAM CHEESE BARS - TASTE OF HOME
From tasteofhome.com
Author Rashanda Cobbins
BARTENDERY - RHUBARB DREAM BAR RECIPE MOST SUITABLE FOR ...
From bartendery.com
STRAWBERRY-RHUBARB CREAM CHEESE BARS {RECIPE} - FOOD NEWS
From foodnewsnews.com
RHUBARB DREAM BARS | RECIPE | RECIPES, RHUBARB DREAM BARS ...
From pinterest.ca
RHUBARB CREAM CHEESE BARS – RECIPES BY JENN
From recipesbyjenn.com
RHUBARB CREAM CHEESE RECIPES
From tfrecipes.com
RHUBARB CHEESECAKE BARS- TFRECIPES
From tfrecipes.com
RHUBARB CHEESECAKE DREAM BARS SO TASTY
From readlearntips.blogspot.com
RHUBARB CHEESECAKE DREAM BARS - CRECIPE.COM
From crecipe.com
RHUBARB CHEESECAKE DREAM BARS - ALLRECIPES.COM RECIPE
From crecipe.com
RHUBARB CHEESECAKE DREAM BARS | RECIPE | RHUBARB, RHUBARB ...
From pinterest.ca
CHEESECAKE BARS - CHEESECAKE BAR RECIPES
From worldrecipes.org
RHUBARB & PEACH DREAM BARS : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
RHUBARB CHEESECAKE DREAM BARS
From pinterest.com
BEST CAKE BOOK: RHUBARB CHEESECAKE DREAM BARS
From bestcakebook.blogspot.com
RHUBARB CHEESECAKE DREAM BARS THE BEST RECIPES
From recipesenak.blogspot.com
RHUBARB CHEESECAKE DREAM BARS RECIPE - FOOD NEWS
From foodnewsnews.com
CHEESECAKE BARS RECIPES - REDCIPES
From redcipes.com
CHEESECAKE DREAM BARS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RHUBARB CHEESECAKE DREAM BARS - YUM TASTE
From yumtaste.com
BARTENDERY - RHUBARB DREAM BARS MOST SUITABLE FOR YOUR WISHES
From bartendery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love