Oaty Rhubarb Cheesecake Bars

Enjoy these Oaty Rhubarb Cheesecake Bars for dessert or as a treat any time of day #rhubarb #cheesecake #bar #recipe

Post in collaboration with Hamlyns of Scotland

Oaty Rhubarb Cheesecake Bars are a delicious combination of flavours and textures.  The base is a bit like a flapjack, sweet, crisp and oaty,  it’s topped with a rich, smooth baked cheesecake layered with pieces of tart, roasted rhubarb with more rhubarb puree swirled on top.  

I get really inspired by good ingredients and, in Scotland, we have some of the finest you can find, so when Hamlyns of Scotland asked me to come up with a recipe using their Scottish Porridge Oats, I wanted to develop something that reflected that produce.  Other than vanilla and lemons you can pretty much find all the other ingredients, including sugar from sugar beet, grown or produced in Scotland. 

 

 

Baked and ready to cut, these Oaty Rhubarb Cheesecake Bars are so delicious

 

Oaty Rhubarb Cheesecake Bars
Author: Farmersgirl Kitchen
Ingredients
  • 125 g butter
  • 125 g Demerara sugar
  • 5 tbsp golden syrup
  • 225 g Hamlyns Scottish Porridge Oats
  • 200 g rhubarb finely sliced
  • 40 g caster sugar
  • 360 g full fat cream cheese
  • 125 g caster sugar
  • 1/4 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 eggs. beaten
Instructions
  1. You will need a 20 cm square cake tin

  2. Heat the oven to 190C
  3. Put the butter, demerara sugar and golden syrup in a saucepan and heat slowly heat, stirring occasionally, until the butter has melted, and the mixture is combined.
  4. Add the Hamlyns Scottish Porridge Oats and mix thoroughly. Press the mixture into 20 cm square baking tin lined with baking parchment.
  5. Wash the rhubarb and slice into 1cm pieces, place in a single layer in a non-metal ovenproof dish, sprinkle over the caster sugar.
  6. Put the baking tin with the oatmeal mixture and the rhubarb in the dish, into the oven and cook for 10 minutes.
  7. Remove the tin and, leaving the oatmeal base in the tin,  set aside to cool.

  8. Check the rhubarb is tender, a knife should slip easily into each piece of rhubarb, if not ready put it back in the oven for another 3 minutes and test again. Leave to cool.
  9. Once cooled, puree half the rhubarb in a blender or push it through a sieve, set aside.
  10. Reduce the oven temperature to 160C
  11. 10. Beat the cream cheese and the sugar together, add the vanilla extract, lemon juice and beaten eggs and beat on a low speed until combined.
  12. To assemble
  13. Pour half the cream cheese mixture over the oatmeal base.
  14. Spoon the roasted rhubarb pieces evenly across the cream cheese mixture.
  15. Pour the other half of the cream cheese mixture over the rhubarb.
  16. Gently place spoonful’s of the rhubarb puree on top of the cream cheese mixture, use a skewer to swirl the puree.
  17. Bake for 30 – 35 minutes. Check after 25 minutes and if the cheesecake is browning too much on top, place a piece of foil loosely over the cake tin and continue baking until the cheesecake is set.
  18. Remove from the oven and cool on a wire rack for about an hour.
  19. Refrigerate for at least 2 hours or overnight and then cut into squares.

 

Oaty Rhubarb Cheesecake Bars: Creamy Cheesecake with tart rhubarb on a crispy oat base #cheesecake #rhubarb #oats #bars

The Oaty Rhubarb Cheesecake bars are really so good, don’t be put off by the list of ingredients it’s really a very simple recipe to make and produces a knock out dessert which will woo even those who claim not to like rhubarb. If you can’t get fresh rubarb you could make the recipe with frozen rhubarb, just make sure it’s not too wet.

 

Oaty Rhubarb Cheesecake Bars - creamy cheesecake topping contrasts with sweet-sharp rhubarb and a crispy oatmeal base #cheseecake #bars #rhubarb #recipe

IF YOU LIKE THIS RECIPE, WHY NOT PIN IT FOR LATER? 

 

Why not try some other oaty treats?

Fruity, Nutty, Oaty Flapjack Bars – Farmersgirl Kitchen 

Cranachan Flapjacks with Whisky Icing Drizzle – Foodie Quine 

Blueberry and Lemon Oaty Breakfast Bars – Tinned Tomatoes

Cranberry and Sour Cherry Flapjacks (with peanut butter) – Farmrersgirl Kitchen 

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All That I'm EatingJill @ Mad About MacaronsBecky MunchkinsEmmaJanice Pattie Recent comment authors

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Jacqueline Meldrum
Guest

These look gorgeous and I love rhubarb. I would have to have at least three of these! Shared!

Emma
Guest

You had me at rhubarb…our plants have been going crazy. So far there’s been rhubarb gin and rhubarb crumble, some stewed rhubarb on yogurt too. It will have to be these oaty rhubarb cheesecake bars next! They look delicious!

Becky Munchkins
Guest

Oh Janice these look insanely good. I need to make these. Love the idea of having rhubarb in such a creamy dessert – YUM

Jill @ Mad About Macarons
Guest

These look scrumptious, Janice. I must try them. Can’t believe the rhubarb in France is only out now! It’s so late this year so a great excuse to make something more than compote!

All That I'm Eating
Guest

These look amazing! Love the swirly top and anything cheesecake is fine by me!

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