Description
Chilled bars with a buttery oat crumble base, creamy cheesecake swirl, and tangy strawberry-rhubarb filling. Perfect for summer gatherings or cozy treats!
Ingredients
112g butter (unsalted, room temperature)
43g brown sugar (lightly packed)
1/2 tsp ground cinnamon
1/4 tsp kosher salt
125g whole wheat flour
33g rolled oats
33g quick oats
450g cream cheese (room temperature)
75g granulated sugar
2 large eggs
1 tsp vanilla extract
40g all-purpose flour
125g strawberries, diced
250g rhubarb, cut into 1cm pieces
60g sugar
1 tbsp lemon juice
25g cornstarch
Instructions
Preheat oven to 350°F (180°C). Mix butter, brown sugar, cinnamon, salt, flour, rolled oats, and quick oats. Press into a 9×13-inch baking pan. Bake for 15 minutes.
In a bowl, beat cream cheese, granulated sugar, eggs, vanilla, and flour until smooth. Spread over hot crust. Set aside.
In another bowl, combine strawberries, rhubarb, sugar, lemon juice, and cornstarch. Spread over cheesecake layer. Bake 35 minutes more until golden. Cool completely, then chill at least 4 hours. Cut into 16 bars.
Notes
Storage: Keep in an airtight container in fridge for up to 3 days. Substitute quick oats with 15g ground flaxseeds mixed with 2 tbsp water for a nutty twist.
Chilling is crucial for firm sliceable bars.
- Prep Time: 25
- Cook Time: 50
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American