RHUBARB CHEESECAKE BARS RECIPES
RHUBARB CHEESECAKE BARS RECIPE - BETTYCROCKER.COM
Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture. Yum!
Provided by Betty Crocker Kitchens
Total Time 4 hours 40 minutes
Prep Time 20 minutes
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 100 , CarbohydrateContent 10 g, CholesterolContent 25 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 75 mg
RHUBARB CHEESECAKE BARS RECIPE - BAKING.FOOD.COM
Make and share this Rhubarb Cheesecake Bars recipe from Food.com.
Total Time 20 minutes
Prep Time 20 minutes
Yield 5 dozen bars
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1491.1, FatContent 90, SaturatedFatContent 54.6, CholesterolContent 374.2, SodiumContent 1086.4, CarbohydrateContent 148.4, FiberContent 5.7, SugarContent 74.1, ProteinContent 26.5
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Make and share this Rhubarb Cheesecake Bars recipe from Food.com.
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