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In a mixing bowl, combine the flour, sugar, melted butter, and salt.
Mix until the mixture resembles coarse crumbs.
Press the mixture firmly into the bottom of the prepared baking pan.
Bake for 10 minutes, then remove from the oven and let cool slightly while preparing the other layers.
Step 3: Prepare the Rhubarb Layer
In a small saucepan, combine the diced rhubarb, sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring frequently until the mixture thickens (about 5–7 minutes).
Remove from heat and allow it to cool slightly.
Step 4: Make the Cheesecake Layer
In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Beat in the egg and vanilla extract until fully incorporated.
Step 5: Assemble the Bars
Spread the cooked rhubarb mixture evenly over the partially baked crust.
Pour the cheesecake batter over the rhubarb layer, spreading it gently with a spatula to cover evenly.
Step 6: Bake to Perfection
Bake for 30–35 minutes or until the cheesecake layer is set and slightly golden around the edges.
Let the bars cool completely in the pan on a wire rack.
Step 7: Chill & Serve
Once cooled, refrigerate the bars for at least 2 hours (or overnight) to firm up.
Lift the bars out of the pan using the parchment paper overhang.
Slice into squares and serve chilled or at room temperature.
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