Rhubarb Cheesecake Bars

Rhubarb Cheesecake Bars

Time: 20 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups quick-cooking oats or 2 cups old fashioned oats
• 1 cup packed brown sugar
• 1 cup butter, softened
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3 (8 ounce) packages cream cheese, softened
• 3 eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 2 cups fresh rhubarb, chopped

Directions

• 1 Heat oven to 350 degrees.
• 2 Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray.
• 3 Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl until crumbly.
• 4 Press about 4 cups of the mixture in pan.
• 5 Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended.
• 6 Stir in rhubarb.
• 7 Spread over crust.
• 8 Sprinkle with remaining crumb mixture; press lightly.
• 9 Bake 40 to 50 minutes or until center is set; cool 30 minutes.
• 10 Cover and refrigerate at least 3 hours but no longer than 48 hours.
• 11 For bars, cut into 10 rows by 6 rows.
• 12 Store covered in refrigerator.

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