Rhubarb Cheesecake Squares

Rhubarb Layer:

Chopped rhubarb: 5 cups

Sugar: 3/4 cup

Water: 1 tbsp

Cornstarch: 3 tsp

Cream cheese (room temperature): 16 oz (2 bricks)

Icing sugar: 1/2 cup

Egg: 1

Crust/Crumb Layers:

Butter: 1 cup

All-purpose flour: 1 3/4 cups

Oats: 1 cup

Brown sugar: 3/4 cup

Salt: A pinch

Chopped walnuts: 1/2 cup

Preheat Oven:

Preheat your oven to 350°F.

Line a 9×13-inch pan with parchment paper and set aside.

Prepare the Rhubarb Layer:

In a saucepan, combine rhubarb, sugar, and water.

Cook over medium heat, simmering for about 8 minutes until rhubarb is tender.

Add cornstarch and cook for an additional 2 minutes until thickened.

Set aside to cool.

In a large bowl, beat together the cream cheese, icing sugar, and egg until smooth.

Set aside.

Prepare the Crust/Crumb Layers:

In a large bowl, crumble together the butter, flour, oats, brown sugar, and salt until the mixture resembles coarse crumbs.

Press half of this mixture firmly into the bottom of the prepared pan.

Add the chopped walnuts to the remaining crumb mixture and set aside.

Spoon the cheesecake mixture over the crust layer, spreading evenly.

Spread the cooled rhubarb mixture on top of the cheesecake layer.

Sprinkle the remaining crumb mixture with walnuts evenly over the rhubarb layer, pressing lightly.

Bake:

Bake in the preheated oven for about 30 minutes, until the topping is golden brown and the cheesecake layer is set.

Allow the squares to cool completely before slicing.

Store in the refrigerator.

These Rhubarb Cheesecake Squares are a delightful combination of tangy rhubarb and creamy cheesecake, topped with a crunchy walnut streusel. Perfect for any occasion, these squares are sure to be a hit! Enjoy!