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).
Original recipe makes 1 11×7-inch pan
Ingredients
1 cup all-purpose flour
1/2 cup butter, softened
1 tablespoon white sugar
1 cup white sugar
1/4 cup all-purpose flour
4 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
1/2 cup sour cream
1 tablespoon white sugar
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PREP
20 mins
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COOK
45 mins
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READY IN
1 hr 35 mins
Directions
- Preheat oven to 425 degrees F (220 degrees C). Grease an 11×7-inch baking dish.
- 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.
- 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).
- 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.
- Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
- 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.
Nutrition
Calories: 256 kcal
Carbohydrates: 31.8 g
Cholesterol: 50 mg
Fat: 13.4 g
Fiber: 0.9 g
Protein: 3.2 g
Sodium: 98 mg