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.
Add the Hamlyns Scottish Porridge Oats and mix thoroughly. Press the mixture into 20 cm square baking tin lined with baking parchment.
Put the baking tin with the oatmeal mixture and cook for 10 minutes.
Remove the tin with the oatmeal base from the oven and set aside to cool.
To roast the rhubarb
Wash the rhubarb and slice into 1cm pieces, place in a single layer in a non-metal ovenproof dish, sprinkle over 40 g caster sugar.
Check the rhubarb after 10 minutes. If it 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. Remove from the oven and leave to cool.
Once cooled, set aside half the rhubarb pieces. then puree the remaining rhubarb in a blender or push it through a sieve, set aside.
To make the cheesecake
Reduce the oven temperature to 160C
Beat the cream cheese and the sugar together, add the vanilla extract, lemon juice, and beaten eggs and beat on low speed until combined.
Pour half the cream cheese mixture over the oatmeal base.
Spoon the roasted rhubarb pieces evenly across the cream cheese mixture.
Pour the other half of the cream cheese mixture over the rhubarb.
Gently place spoonful’s of the rhubarb puree on top of the cream cheese mixture, use a skewer to swirl the puree.
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.
Remove from the oven and cool on a wire rack for about an hour.
Refrigerate for at least 2 hours or overnight and then cut into squares.
You can cook the oatmeal base and roast the rhubarb at the same time.