About this recipe: A simple and delicious way of making use of rhubarb. These bars are rich, creamy, delicious and easy to make. A buttery biscuit base is topped with a rhubarb-cream cheese filling, baked and then topped with a soured cream topping. It's the perfect indulgent treat to be enjoyed for dessert, elevenses or afternoon tea.
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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. - 26 Apr 2010 (Review from Allrecipes US | Canada)
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. - 21 Apr 2010 (Review from Allrecipes US | Canada)
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. - 16 May 2010 (Review from Allrecipes US | Canada)