Monday, 10 June 2013

Rhubarb Cheesecake Squares

It is Rhubarb season in Elgin County! Rhubarb's tart flavours are perfect in pies, tarts and desserts of all types when sweetened with a little bit of sugar! Visit our local farmers' markets for some fresh Rhubarb and try out this delicious recipe below! 

Elgin County Rhubarb


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
1 egg
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

Baking Directions:

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. 
Shortbread Crust

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. 

Cheesecake Filling

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.

Crumble Topping

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

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