Name: Rhubarb Crumble Cheesecake
Prep time: 25 min
Cook time: 40 min
Ingredients: 1/2 cup butter (very soft); 1 cup all purpose flour; 3/4 cup oatmeal (old fashioned or quick cooking); 1/2 cup brown sugar; 1/2 tsp salt; 8 oz cream cheese (softened); 3/4 cup granulated sugar; 1 large egg; 1/4 tsp cinnamon; 1/4 tsp nutmeg; 1 1/2 cups rhubarb (cut into small pieces); 3 tbsp granulated sugar; 1 tsp vanilla

Nothing sings spring like a good rhubarb crumble cheesecake. This little twist on the traditional rhubarb crumble will leave you coming back for just one more piece. Rhubarb crumble cheesecake is the perfect blend of smooth, silky, creamy cheesecake with just the right amount of tart rhubarb. The crunchy sweet crumble gives it a nice texture for the perfect finish. Your friends will love you…..if there is any left for them to taste.

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what is rhubarb?

Did you know that rhubarb is a vegetable. It is a perennial, which means it comes back every season. It has red or pink stalks that resemble celery stalks. The stalks are very tart.

what is a crumble?

Crumbles became popular during world war 2. Due to the shortage of available ingredients, people made a crumble instead of the traditional pie crust. The top and bottom of a crumble are the same ingredients. For the bottom the mixture is pressed down into the pan, and for the top the mixture is crumbled. The name ” crumble” came from crumbling the mixture on the top.

how to make rhubarb crumble cheesecake

ingredients

1/2 cup butter
1 cup all purpose flour
3/4 cup oatmeal
1/2 cup brown sugar
1/2 tsp salt
8 oz cream cheese
1 egg
3/4 cup granulated sugar
1 egg
1/4 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cup rhubarb

directions

ingredients for rhubarb crumble in ceramic bowl

In a medium sized bowl. Combine the softened butter, oats, flour, brown sugar and salt. Mix until crumbly.

pressing crumb mixture in a 9 by 9 inch pan

Pour half of the crumb mixture into a greased 8 by 8 inch baking pan. You can also line the pan with parchment paper. Pat down the mixture. Set aside the remaining crumble.

In a mixing bowl, combine the softened cream cheese and sugar. Beat until smooth. Add the egg, vanilla, nutmeg and cinnamon. Beat on medium speed until combined.

Pour the batter over the crust and spread with a spatula.

Wash and dry the rhubarb stalks. Cut into small pieces. Place rhubarb and 3 tablespoons of sugar into a microwavable bowl. Heat for 1 minute on high. Stir. Heat for another 1 minute. Let cool 5 minutes.

Drop by the spoonful on top of the cheesecake mixture. Using a knife swirl the rhubarb into the filling. Top with remaining crumble.

Bake in a 350 degree oven for 35-40 minutes or until crumble is nicely browned. Remove from the oven and let cool completely. Store leftover rhubarb dessert in the fridge.