Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice (optional)
- 8 oz cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- Pinch of salt
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Stir together flour, oats, brown sugar, salt, and cinnamon in a bowl.
- Pour in melted butter and mix until crumbly.
- Press two-thirds of the mixture into a lined 8×8 or 9×9 inch pan for the crust.
- Bake the crust for 10 minutes to set.
- Beat cream cheese and sugar until smooth, then add egg and vanilla, mixing gently.
- Toss chopped rhubarb with sugar, cornstarch, and lemon juice.
- Spread cream cheese filling over the warm crust.
- Layer rhubarb mixture on top of the cream cheese.
- Sprinkle remaining crumble over the top.
- Bake for 35-45 minutes until set and golden.
- Cool on the counter, then chill in the fridge for at least 2 hours before slicing.
Notes
For best results, use old-fashioned oats for the crumble. Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg