Description
A delightful dessert featuring a tangy rhubarb layer atop a creamy cheesecake filling, all on a buttery shortbread crust.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, chilled
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups rhubarb, diced
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs. Press into the prepared pan and bake for 15 minutes.
- In another bowl, beat cream cheese, 1/4 cup sugar, egg, and vanilla until smooth. Spread over the baked crust.
- In a saucepan, combine rhubarb, 1/4 cup sugar, and cornstarch. Cook over medium heat until rhubarb softens and mixture thickens, about 5 minutes. Spread over cream cheese layer.
- Bake for 25-30 minutes until set. Cool completely before cutting into bars.
Notes
You can customize the seasonings to taste.