Rhubarb Cheesecake Bars

    Rhubarb Cheesecake Bars


    26 people made this

    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.

    Serves: 15 

    • 125g plain flour
    • 110g unsalted butter, softened
    • 1 tablespoon caster sugar
    • 200g caster sugar
    • 4 tablespoons plain flour
    • 500g chopped rhubarb
    • 225g cream cheese, softened
    • 100g caster sugar
    • 1 egg
    • 125ml soured cream
    • 1 tablespoon caster sugar

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 220 C / Gas 7. Grease an 28x18cm or similar sized baking dish.
    2. In a bowl, mix together 125g flour, butter and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
    3. Bake the base in the preheated oven until it starts to brown, about 10 minutes. Remove the base. Reduce oven heat to 180 C / Gas 4.
    4. Using the same bowl, thoroughly mix 200g sugar with 4 tablespoons flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked base. Using the same bowl, mix the cream cheese, 100g sugar and 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 soured cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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