Sarah loves pop culture

I am trying this soon! It sounds good with cream cheese and doesn’t even require that much rhubarb.

It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
16 ServingsPrep: 20 min. Bake: 35 min. + chilling
Ingredients
1-1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg, lightly beaten
1-1/2 cups finely chopped fresh or frozen rhubarb
Directions
In a small bowl, combine the flour, oats and brown sugar. Cut in
butter until crumbly. Set aside 1 cup crumb mixture; press remaining
mixture onto the bottom of a greased 9-in. square baking pan. Set
aside.

For filling, in a small bowl, beat cream cheese and sugar until
smooth. Beat in the salt, vanilla, cinnamon and nutmeg. Add egg;
beat on low speed just until combined. Stir in rhubarb. Pour over
crust. Sprinkle with reserved crumb mixture.

Bake at 350° for 35-40 minutes or until set. Cool on a wire rack
for 1 hour. Refrigerate for at least 2 hours. Cut into squares.
© Taste of Home 2012
2 of 2
Rhubarb Cheesecake Squares (continued)
Directions (continued)
Yield: 16 squares.

Nutrition Facts: 1 square equals 214 calories, 11 g fat (7 g saturated fat), 44 mg cholesterol, 164 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2012