Rhubarb Cheesecake Bars: A Tangy-Sweet Summer Delight! 🍓🍰


 

1️⃣ Prep & Preheat

  • Preheat oven to 325°F (160°C). Line an 8x8-inch pan with parchment paper.

2️⃣ Make the Crust

  • Mix graham crumbs, melted butter, and sugar. Press firmly into the pan.

  • Bake 10 mins, then cool slightly.

3️⃣ Cook the Rhubarb Swirl

  • In a saucepan, simmer rhubarb, sugar, and lemon juice for 8-10 mins until soft.

  • Stir in cornstarch slurry, cook 1 min until thickened. Blend until smooth (optional).

4️⃣ Make the Filling

  • Beat cream cheese + sugar until smooth.

  • Add eggs one at a time, then vanilla + sour cream.

5️⃣ Layer & Swirl

  • Pour filling over crust. Dollop with rhubarb sauce, then swirl with a knife.

  • Bake 30-35 mins until edges are set but center jiggles slightly.

6️⃣ Chill & Serve

  • Cool 1 hour at room temp, then refrigerate 4+ hours (overnight best).

  • Lift out using parchment, slice, and enjoy!


Pro Tips

🍋 Extra zing? Add ½ tsp lemon zest to the filling.
🔥 Crack-free: Avoid overmixing after adding eggs.
🌿 Herb twist: Steep 1 tsp fresh thyme in the rhubarb syrup.


Serving Ideas

🍓 With fresh strawberries – Classic pairing!
🥄 Drizzle with white chocolate – For extra decadence
☕ With Earl Grey tea – Balances the tartness