Rhubarb Cheesecake Dream Bars Recipe - Allrecipes.com
Rhubarb Cheesecake Dream Bars Recipe

Rhubarb Cheesecake Dream Bars

Recipe by  

"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 Edit and Save

Original recipe makes 1 11x7-inch pan Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2010

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
May 17, 2010

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 dissent, I have to be honest and disagree. This was mushy, unattractive, and probably one of the most unappealing desserts I've ever made (which might explain why no photos have been submitted for this dessert). The crust is fairly tasteless, the cream cheese "layer" basically curdles into the rhubarb, and the sour cream "layer" is too thin to warrant being called a layer at all. Down the garbage disposal it went.

Apr 22, 2010

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.

Apr 26, 2010

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

May 10, 2010

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 as in recipe. Had to double the sour cream layer. Bottom line is that this was a huge hit so I'll make it again. No doubt about it being 5 stars.

Aug 15, 2011

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 of the 2 tsp- wasn't nearly sweet enough. I also used powdered sugar for the cream cheese layer and sour cream layer. Used 1/2 sour cream and 1/2 vanilla yogurt, only bc I ran out of sour cream. Added vanilla to the cream cheese per Diana's instruction- gave it more depth. Also, because I doubled the crust, I baked it a little longer too. really good recipe- I suggest you try it today!

May 03, 2010

Excellent bars. I didn't change a thing.

Apr 29, 2010

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


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  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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