Rhubarb Cheesecake Squares Recipes

Steps:

• 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. 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.

Steps:

• 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 combined. Add vanilla. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool on a wire rack for 1 hour., In a large saucepan, combine the sugar, cornstarch and cinnamon. Gradually stir in water until smooth. Add rhubarb. Bring to a boil over medium heat; cook and stir for 5 minutes or until thickened. Cool. Pour over filling. Refrigerate at least 1 hour. Refrigerate leftovers.

Steps:

• Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans., Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust., Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour. , For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight. , Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
• Combine flour, oats, brown sugar, and cinnamon in a bowl. Cut in butter until coarse and crumbly. Press into the bottom of the prepared pan to form a crust, reserving about 1/3 cup for topping.
• Mix cream cheese, sugar, eggs, vanilla extract, vanilla butter and nut flavoring, and cinnamon together in a bowl until smooth. Stir in rhubarb. Pour filling on top of crust. Sprinkle with the reserved crumble.
• Bake in the preheated oven until a toothpick or knife inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven and let cool completely before cutting into squares.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; line with parchment, leaving a 2-inch overhang on long sides. Pulse graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form. Transfer to a bowl; stir in melted butter.
• Press crumbs into bottom of pan. Bake crust until firm, about 15 minutes. Let cool on a wire rack. Reduce oven to 325 degrees.
• Beat cream cheese and sour cream on medium until smooth. Beat in 3/4 cup sugar, then beat in vanilla and salt. Add eggs and beat until smooth, scraping down bowl as needed. Pour mixture into crust; smooth top. Bake until just set, 25 to 35 minutes. Let cool completely. Chill until firm, 1 hour.
• Meanwhile, bring chopped rhubarb, raspberries, 1/4 cup sugar, lemon juice, and 1/4 cup water to a simmer, covered, in a small pot. Cook, stirring occasionally, just until rhubarb is softened, about 10 minutes. Pass mixture through a fine sieve into a bowl, pressing gently on solids. Skim foam from top of liquid (you should have a little more than 1 cup; add water, if needed).
• Bring 4 cups water and remaining 1 cup sugar to a boil in a large straight-sided skillet, stirring, until sugar is dissolved. Reduce heat to low; add rhubarb stalks (in 2 batches, if necessary). Simmer until slightly soft, 2 to 3 minutes. With 2 spatulas, carefully transfer stalks to a paper-towel-lined rimmed baking sheet; let drain.
• Arrange 4 rhubarb strips in a parallel fashion on cooled cheesecake, spacing evenly. Cut remaining strips in half lengthwise and fit in empty spaces.
• Sprinkle gelatin over 1/4 cup water; let soften 1 minute. Reheat raspberry syrup until simmering. Stir in gelatin until dissolved; gently pour over rhubarb strips. Refrigerate cake until set, at least 2 hours and preferably overnight.
• Cut into pieces, using a sawing motion to slice through rhubarb layer; wipe knife between cuts.

Steps:

• Heat oven to 350 degrees.
• 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 until crumbly.
• Press about 4 cups of the mixture in pan.
• Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended.
• Stir in rhubarb.
• Spread over crust.
• Sprinkle with remaining crumb mixture; press lightly.
• Bake 40 to 50 minutes or until center is set; cool 30 minutes.
• Cover and refrigerate at least 3 hours but no longer than 48 hours.
• For bars, cut into 10 rows by 6 rows.
• Store covered in refrigerator.

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.
• Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
• Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.

Steps:

• Crust: Combine graham crumbs, oats and sugar in a small bowl. Drizzle in melted margarine and cut theough with a butter knife until moist. Line the bottom of a 9x13 baking pan with parchment and press crumb mixture into bottom of pan. Bake 10 min's at 325°F.
• Cheesecake: In a bowl toss rhubarb with sugar and cinnamon. Set aside while preparing rest of cake (stirring twice). Raise oven temp to 350°F.
• Beat creamcheese till smooth. Add sugar and vanilla, beat until combined.
• Beat in egg & egg white one at a time until well combined.
• Drain rhubarb from the sugary juice and fold rhubarb into creamcheese mix. Set aside sugary juice for garnish.
• Pour creamcheese mix over crust and bake for 20 min, or until just set.
• When done, cool to room temp, then cool again in fridge for 2 hours.
• Cut into squares and drizzle with sugary juice!

Steps:

• 1. heat oven to 350^. Grease bottom and sides of 9x13-inch baking pan with cooking spray.
• 2. Beat flour, oats, brown sugar, butter, salt and baking soda in a large bowl with electric mixer on medium speed until crumbly. or mix with spoon. Press about 1/2 of the mixture in the bottom of the pan.
• 3. Beat remaining ingredients except the rhubarb in a large bowl with electric mixer on medium speed until blended. Stir in raw rhubarb. Spread over unbaked crust. Sprinkle remaining crumb mixture over top. Press mixture down lightly.
• 4. Bake 40 -50 minutes or until center is set; cool 30 minutes. Cover and chill at least 3 hours no longer. Cut into bars and serve with drizzled caramel sauce and whipped cream, if desired. Cover and refrigerate any leftovers.
• 5. Note: If you double recipe make in jelly roll pan. Bake the same.(this pan will make 5 dozen . 10x6 cut rows