Any rhubarb fans out there? I have to admit, I wasn’t until just recently. My husband, on the other hand, has been a long time fan. He loves rhubarb and it’s tart, sweet flavor. I came up with this recipe, especially for him. These Strawberry Rhubarb Cheesecake Bars are a Summer treat that you won’t soon forget. Sweet and tart, the strawberry rhubarb jam is layered on top of rich and creamy cheesecake that is set atop of a buttery pecan shortbread crust.
If you have never tried rhubarb before, until it is cooked, it is extremely sour and slightly bitter. When you cook the rhubarb though, it takes on a whole different flavor. It becomes sweet and tangy and pairs extremely well with strawberries. Strawberries add another sweetness level to it and mixed with the rhubarb and a little sugar, it becomes the most delicious Summer flavor.
Make sure when you are making this that your butter and cream cheese are room temperature. This is really important to make sure that the ingredients combine together well. It also makes sure that your cheesecake filling is not lumpy. It’s also important you completely cool each layer before adding to the next. Lastly, I recommend chilling these once they are assembled, for at least 2 hours or more. Overnight would even be better to make sure they are set properly.
If you haven’t tried this delicious combo, run to the store and grab some rhubarb and try your hand at these bars. They are great for a Summer picnic, weekend treat or everyday sweet craving.
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