Here’s a step-by-step guide to making Rhubarb Cheesecake Squares:
# Preparing the Crust/Crumb Layers
1. Preheat your oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.
2. In a medium bowl, whisk together the flour, oats, brown sugar, and salt.
3. Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
4. Stir in the chopped walnuts.
5. Press half of the crumb mixture into the prepared baking pan.
# Preparing the Rhubarb Layer
1. In a large bowl, combine the chopped rhubarb, granulated sugar, water, and cornstarch.
2. Let it sit for about 15 minutes, until the rhubarb starts to release its juice and the mixture becomes syrupy.
# Assembling and Baking the Cheesecake
1. Spread the rhubarb mixture evenly over the crust.
2. In a separate bowl, beat the cream cheese until smooth.
3. Add the icing sugar and beat until combined.
4. Beat in the egg.
5. Pour the cheesecake batter over the rhubarb layer.
6. Top with the remaining crumb mixture.
7. Bake for 45-50 minutes or until the edges are golden brown and the center is set.
# Cooling and Cutting
1. Remove the cheesecake from the oven and let it cool completely in the pan.
2. Once cooled, refrigerate for at least 4 hours or overnight.
3. Cut into squares and serve chilled.
Enjoy your delicious Rhubarb Cheesecake Squares!
