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To truly appreciate Rhubarb Cheesecake Bars, it's essential to understand the key components that contribute to their deliciousness. Each ingredient plays a vital role, ensuring that every bite is a harmonious blend of flavors.

Rhubarb Cheesecake Bars

Indulge in the delightful taste of spring with Rhubarb Cheesecake Bars! This delicious dessert combines the tangy flavor of fresh rhubarb with a creamy cheesecake filling, all on a buttery graham cracker crust. Perfect for gatherings or a sweet treat at home, these bars are a delightful blend of flavors and textures. Explore the step-by-step guide to create this beautiful dessert and impress your loved ones! #RhubarbCheesecake #SpringDessert #Baking #DessertLovers #CheesecakeBars #Foodie
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup sour cream

For the Rhubarb Topping:

2 cups fresh rhubarb, chopped

¾ cup granulated sugar

1 tbsp cornstarch

1 tsp vanilla extract

1 tbsp lemon juice

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.

    Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and let cool.

      Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese using an electric mixer until smooth. Gradually add the sugar and continue mixing until well combined. Add the eggs one at a time, mixing just until incorporated. Stir in the vanilla extract and sour cream until the mixture is smooth and creamy.

        Combine and Bake: Pour the cheesecake filling over the cooled crust and spread it evenly. Bake for 25-30 minutes, until the edges are set and the center is slightly jiggly. Remove from the oven and let cool while you prepare the rhubarb topping.

          Prepare the Rhubarb Topping: In a medium saucepan, combine chopped rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Cook over medium heat, stirring frequently, until the rhubarb releases its juices and begins to soften (about 5-7 minutes). Remove from heat and let it cool slightly.

            Assemble the Bars: Once the cheesecake has cooled for about 10 minutes, spoon the rhubarb topping evenly over the cheesecake layer.

              Final Bake: Return the pan to the oven and bake for an additional 10-15 minutes, until the rhubarb is tender and the cheesecake is set.

                Cool & Chill: Allow the bars to cool at room temperature, then refrigerate for at least 4 hours (or overnight) before slicing into squares.

                  Serve: Cut into bars and serve chilled, optionally garnished with whipped cream or a sprinkle of powdered sugar.

                    Prep Time: 20 minutes | Total Time: 1 hour (plus chilling time) | Servings: 12-16 bars