Description
A delightful layered dessert marrying crisp shortbread crust, a luscious cheesecake middle, and a sweet‑tart strawberry‑rhubarb topping. Easy to make, elegant to serve, and perfect for springtime.
Ingredients
2½ cups all‑purpose flour
1 cup light brown sugar
1 cup chopped, toasted pecans
1 cup cold butter, cubed
4 cups chopped rhubarb
2 cups chopped strawberries
3 Tbsp cornstarch
16 oz (2 bricks) cream cheese, room temperature
2 cups granulated sugar, divided
2 eggs
1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. In a mixer, combine flour, brown sugar, pecans, and butter until pea-sized crumbs form.
- Press half the crumble into a parchment-lined 9×13-inch pan. Bake 10–15 minutes until edges brown.
- Toss rhubarb, strawberries, cornstarch, and ½ cup sugar; set aside.
- Beat cream cheese with remaining 1½ cups sugar until fluffy. Add eggs and vanilla until smooth.
- Spread cheesecake layer evenly over baked crust. Spoon fruit mixture on top, then sprinkle remaining crumble.
- Bake 40–45 minutes until edges are browned and center slightly jiggles. Cool 1 hour, then refrigerate 3 hours to overnight.
Notes
- Crust switch: swap pecans for oats or try gluten‑free flour.
- Fruit mix-ins: toss cherries, raspberries, or peaches into the fruit layer.
- Nutty crumble: stir in quick oats for a heartier topping.
- For best thawing, allow bars to return to room temperature before serving.
- Bars freeze well when tightly wrapped, thaw in the fridge for several hours before enjoying.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
