Rhubarb Cheesecake
Rhubarb Cheesecake Bars
These tasty treats are gluten free and the perfect fare for a spring fling.
Rhubarb Cheesecake Bars
These tasty treats are gluten free and the perfect fare for a spring fling.
Rhubarb Cheesecake
Ingredients
  • 1 pound rhubarb sliced into thin pieces (about 4 cups)
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ½ pound goat cheese or cream cheese or a combination of both
  • ½ cup sugar
  • 2 eggs
  • 1/8 teaspoon orange extract
Servings: pieces
Instructions
  1. Butter an 8” by 12” pan. Preheat the oven to 425 degrees.
  2. In a medium bowl, combine the sugar and cornstarch. Add the sliced rhubarb, stir, and let sit for about 10 minutes. Spread the rhubarb mixture in the bottom of the buttered pan.
    Rhubarb filling mix
  3. Bake the rhubarb in a 425-degree oven until the cornstarch cooks and the juices turn clear, about 10 minutes. Remove from oven and lower the heat to 350 degrees.
  4. Beat together the goat cheese, sugar, eggs and orange extract until smooth and creamy. Pour over the top of the rhubarb and smooth the top. Bake until set, about 40 – 45 minutes.
    Pour cheesecake batter over the rhubarb filling.
  5. Allow to cool completely (overnight in the refrigerator is best) before serving. Cut into 12 pieces
    Rhubarb cheesecake hot out of oven needs to cool over night.
Recipe Notes

Nutritional analysis per serving: 153 calories, 3 grams protein, 20 grams carbohydrates, 7 grams fat, 69 mg. sodium, 1 gram fiber.

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