Rhubarb Cheesecake Dream Bars

Rhubarb Cheesecake Dream Bars

21
liztherunner 0

"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)."
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Ingredients

1 h 35 m servings 256 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish.
  2. 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.
  3. 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).
  4. 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.
  5. Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
  6. 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.

Reviews

21
  1. 27 Ratings

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Most helpful positive review

This was very good but make sure you make a note these measurments are for a smaller cake pan, which was perfect for my family.

Most helpful critical review

The submitter describes this as “a nice rhubarb dessert with a buttery crust, a rhubarb layer, a baked cream cheese layer, and a sour cream layer.” Even though I appear to be the lone voice of ...

This was very good but make sure you make a note these measurments are for a smaller cake pan, which was perfect for my family.

I have made this a few times and everytime it gets rave reviews. I am always looking for rhubard recipes as my supply never seems to end and this is a favourite.

The submitter describes this as “a nice rhubarb dessert with a buttery crust, a rhubarb layer, a baked cream cheese layer, and a sour cream layer.” Even though I appear to be the lone voice of ...

Very good and pretty simple to make ty . I did double the crust to have it places in an 9x13 pan. No other changes other then that !! Ty again

Took this to work for a shared lunch. Lots and lots of compliments and requests for the recipe. I doubled the shortbread base and made it in a 9x13 pan. Middle 2 layers were the same amount ...

I tried this recipe after my friend, Diana, suggested it to me. It is awesome. I did make a few alterations, though. I doubled the crust for a 13x9 in pan and added about 1/4 cup sugar instead o...

Excellent bars. I didn't change a thing.

Very good warn or cold. We just spooned it out of the bowl instead of cutting it into bars. I will make this again,

I just made my third pan of this in two weeks - and everyone loves it. My husband's coworkers rated this the best of all the rhubarb dishes I've made so far and my mother-in-law wanted more. Mad...