A delightful dessert combining the tanginess of rhubarb with the creaminess of a cheesecake layer, all topped with a buttery crumble.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before baking for even cooking.
In a mixing bowl, combine the butter, flour, oats, and brown sugar until the mixture resembles coarse crumbs.
Use cold butter for a better crumbly texture.
Press half of the crumb mixture into the bottom of a 9x13 baking pan to form the crust.
Press firmly to ensure the crust holds together after baking.
In another bowl, beat the cream cheese, sugar, egg, cinnamon, and nutmeg until smooth. Stir in the rhubarb.
Ensure the cream cheese is softened for easier mixing.
Pour the filling over the prepared crust in the baking pan.
Spread the filling evenly for consistent baking.
Sprinkle the remaining crumb mixture over the top of the filling.
Distribute the topping evenly for a uniform crust.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is set.
Check the bars at 40 minutes to avoid overbaking.
Allow the bars to cool completely, then refrigerate for at least 2 hours before serving.
Chilling the bars helps them set and enhances the flavor.
Cut into squares and serve chilled. Enjoy!
Use a sharp knife for clean cuts.
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