Rhubarb Cheesecake Squares

From the kitchen of One Perfect Bite...This is a nice dessert to make when rhubarb and the tart berries of early summer come to market. These bars are not terribly sweet, so if you have a demanding sweet tooth,  you'll probably want to increase the amount of sugar used in the cream cheese filling.  I like to vary the fruit that's used to flavor these bars, and I  freely swap  raspberries or cherries for the rhubarb that is typically used to make them. I have a real weakness for cheesecake, so I'm especially appreciative of recipes that allow the cake to be served in smaller, more figure friendly portions. It's my hope that one day I'll  actually  develop the  discipline needed to stop at one piece. I really think you'll enjoy these. They are easy to make and they can be made a day or two before you plan to serve them.  I hope you'll give them a try. Here's the recipe.

Rhubarb Cheesecake Squares...from the kitchen of One Perfect Bite courtesy of Betty Crocker

Ingredients:
Crumb Crust
2-1/2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 cup packed brown sugar
1 cup butter or margarine, softened
1/2 teaspoon salt
1/2 teaspoon baking soda

Filling

3 packages (8 ounces each) cream cheese, softened
3 eggs
3/4 cup granulated sugar 
1 teaspoon vanilla
2 cups chopped fresh rhubarb, raspberries or sour cherries

Directions:
1) Heat oven to 350 degrees F. Grease bottom and sides of jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, with shortening, or spray with cooking spray.
2) Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan. Reserve remaining crumbs.
3) Beat cream cheese, eggs, sugar and vanilla in a large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture. Press lightly.
4) Bake 40 to 50 minutes or until center is set. Transfer pan to a wire cooling and let sit for 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Yield: 60 bars. Store covered in refrigerator.

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