|Elgin County Rhubarb|
RHUBARB CHEESECAKE SQUARES
These delicious square contain three parts- a buttery shortbread crust, a rich and creamy cheesecake centre and a sweet crumbly topping. To make these squares a bit healthier substitute whole wheat flour.
Ingredients you will need:
For the shortbread crust:
½ cup butter, at room temperature
¼ cup granulated sugar
1 cup all-purpose flour
pinch of salt
For the cheesecake filling:
1 8-ounce/250g block cream cheese, at room temperature
¾ cup granulated sugar
2 teaspoons pure vanilla extract
2 cups fresh rhubarb, cut into small pieces
For the topping:
¾ cup all-purpose flour
¼ cup brown sugar, firmly packed
¼ cup large flake oats
½ cold butter, cut into cubes
pinch of cinnamon
1. Preheat oven to 350ºF. Prepare an 9-inch square baking pan by lining with parchment paper.
2. To make crust:
In a mixing bowl, beat together butter and sugar until creamy. Add in salt and flour. Beat until mixture resembles coarse crumbs. Press into prepared pan. Randomly prick fork into bottom. Bake for 20 minutes. Remove from oven and allow to cool.
3. To make cheesecake filling:
In a mixing bowl, mix together cream cheese and sugar. Add in vanilla extract and egg. Beat until incorporated, scraping down sides of bowl as you do. Add Rhubarb. Pour filling into baked shortbread crust, smoothing with a spatula.
4.To make topping:
In a different bowl, whisk together flour and sugar and oatmeal. Add in butter. Use a fork to incorporate butter until mixture resembles coarse crumbs. Sprinkle the mixture over top of the cheesecake filling before baking.
5.Bake for 30-40 minutes. Cheesecake filling will jiggle a bit in the middle when it's done. It will set as it cools.
6.Once it comes to room temperature, place in the refrigerator for about 2-4 hours. Cut into squares and enjoy!
|Finished Rhubarb Cheesecake Squares|