Jo and Sue Rhubarb Cheesecake Squares

Rhubarb Cheesecake Squares Recipe Taste of Home

Prepare the Rhubarb Filling: Preheat Conventional oven to 350F, or Convection oven to 335F. Prepare a 13×9 pan by greasing/buttering. If you would like to lift bars neatly out of the pan, place parchment paper so it overhangs edges of the pan. Into a small or medium saucepan over Medium heat, place rhubarb, berries (if using), sugar, and water.

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Directions. Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-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.

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Directions. Preheat the oven to 375 degrees F (190 degrees C). Combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter in a medium bowl; mix until crumbly and pat into the bottom of a 9-inch springform pan. Toss chopped rhubarb, 1/2 cup sugar, and 1 tablespoon flour together; pour onto crust and bake in the preheated oven for 15 minutes.

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Combine the rhubarb, sugar, and lemon juice in a small saucepan set over medium heat. Bring to a simmer, stirring often. Reduce heat to low and, still stirring often, let cook until the rhubarb has broken down and the mixture is thick. The liquid should all have cooked out; if not, continue cooking on low.

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Fold the rhubarb puree into the cream cheese mixture. In a separate bowl, whisk double cream until soft peaks form. Fold the double cream into the cream cheese mixture a bit at a time. Repeat until the double cream is finished. Remove the cheesecake base from the fridge and tip the mixture into the springform tin.

Jo and Sue Rhubarb Cheesecake Squares

For the oat crust: Preheat oven to 350 degrees. Line a 9x9 square baking pan with parchment paper, allowing the excess to hang over the sides, and lightly coat with baking spray, set aside. Whisk together the flour, oats, brown sugar, and salt until combined. Pour in the melted butter and mix to form a crumbly dough.

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Stir together the rhubarb, strawberries, sugar and arrowroot or tapioca starch in a medium bowl. Reserve about 1/4 cup of the mixture and spoon the remaining fruit evenly over the cheesecake.

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Add the eggs one at a time and then stir in the vanilla. Carefully pour the cheesecake mixture over the crumb crust. Spoon the rhubarb on top and swirl with a knife. Bake at 350 for 40 to 45 minutes or until lightly golden on the cop. Cool completely before slicing and serving.

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Remove and set aside to cool slightly when done. Meantime, place softened cream cheese in mixer bowl and beat until light and fluffy. Add sugar, eggs and vanilla and mix thoroughly. Pour cheesecake layer over the crust and spread to cover evenly. Spoon rhubarb gently and evenly over the cheesecake layer.

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Steps. Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan.

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Preheat oven to 350. Line a 9 X 13 pan with parchment paper, set aside. Prepare rhubarb layer - cook rhubarb, sugar, and water. Simmer for 8 minutes over medium heat. Add in the cornstarch and cook 2 more minutes. Set aside to cool. Prepare cheesecake layer - Beat together the cream cheese, icing sugar, and egg until smooth.

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Preheat the oven to 350F or 180C. Grease an 8″ square baking tray and line with parchment paper, having two ends hanging over the edge by an inch. If you have metal clamps, they will help hold these ends secure. Cream the butter with the brown sugar, cinnamon and salt with a hand held or stand mixer.

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1½ cups diced rhubarb, fresh or frozen, thawed (fresh blueberries or raspberries could also be used) Preheat oven to 350 degrees. Grease or line with parchment a 9-inch square baking pan. For the crust: In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Remove 1 cup mixture for the topping.

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Directions. In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool slightly. In a large bowl, beat cream cheese and sugar until lightly and fluffy. Add egg; beat on low speed just until.

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Using a mandolin slicer, slice the rhubarb lengthways to be about 1/8 inch thick. Bring a pot of water (3 cups) to boil and add sugar. Reduce to a simmer, and plunge rhubarb slices into pot adding only 3 or 4 slices at a time. Cook until slightly softened (3-4 mins), then drain on paper towels.

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Add the melted butter and pulse to combine, about 10 pulses. (If using graham cracker crumbs, just stir the crumbs and butter together in a bowl.) Press the mixture into the bottom of the prepared baking pan in an even layer. Wipe out the food processor. Place 2 (8-ounce) packages cream cheese in the food processor.