Description
A nostalgic Italian-American dessert combining tart rhubarb and creamy cheesecake in a delicious square.
Ingredients
Scale
- 5 cups chopped rhubarb
- 3/4 cup sugar
- 1 Tbsp water
- 3 tsp cornstarch
- 16 oz cream cheese
- 1/2 cup icing sugar
- 1 pc egg
- 1 cup butter
- 1 3/4 cups flour
- 1 cup oats
- 3/4 cup brown sugar
- a pinch of salt
- 1/2 cup chopped walnuts
Instructions
- Prepare the Rhubarb Filling: Place rhubarb, sugar, water, and cornstarch in a saucepan over medium heat. Cook for 5-7 minutes until soft and bubbling.
- Make the Crust and Topping: In a large bowl, cream the butter and sugars together. Mix in flour, oats, and salt until well combined. Reserve 1 cup of this mixture for topping, pressing the remaining crust into a greased 9×13-inch baking dish.
- Prepare the Cheesecake Filling: In another bowl, beat the cream cheese until smooth. Gradually add in the icing sugar and egg, mixing well until you achieve a creamy texture.
- Assemble the Squares: Spread the cheesecake filling over the pressed crust and follow this with the rhubarb filling, pouring it evenly on top. Swirl through the layers using a knife if desired.
- Add the Topping: Sprinkle the reserved mixture generously over the rhubarb layer.
- Bake the Squares: Preheat your oven to 350°F (175°C), and bake for 25-30 minutes until the top is golden.
- Cool and Serve: Allow to cool completely before slicing, then serve at gatherings or enjoy quietly.
Notes
Serve with a warm cup of espresso or freshly whipped cream for a luxurious treat. Squares store well in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg