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Rhubarb cheesecake bars

Rhubarb cheesecake bars

by Merna Lerner



1/2 cup butter

1/2 cup oatmeal

1/2 cup brown sugar

1 1/4 cup flour

dash of salt


1 egg

1 8 oz. pkg cream cheese

3/4 cup sugar

1 1/2 cups rhubarb, cut into pieces

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/2 tsp. vanilla


Mix crust ingredients until crumbly. Press half of mixture into bottom of a 9-inch square pan (reserve the rest for topping).

For the filling, Combine cream cheese and egg; and other filling ingredients. Blend well, and pour over crust.

Top with remaining crumbs. Bake at 350 degrees for 40 minutes. When cooled, store in the refrigerator.