Rhubarb cheesecake bars

    (31)
    1 hour 5 min

    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.


    26 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (31)

    Reviews in English (24)

    by
    20

    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)

    by
    18

    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)

    by
    15

    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)

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