In the kitchen with Elisa
Rhubarb Cheesecake Bars
A beautiful combination of a moist vanilla cake with cheesecake
A perfect cake to serve with some afternoon tea or coffee.​
​
Whenever a new season starts in the calendar for vegetables and fruits I get really excited and so inspired to make something with this beautiful seasonal produce. That was exactly what I felt ​when I saw the first rhubarb appearing in the local stores. I knew I had to get some and bake something delicious with it. Since I do have rhubarb recipes already, I wanted to make something a little different. Also I have heard that rhubarb is best served with some milk product like ice cream, whipping cream or a little vanilla sauce and so I thought why not try and add this part to the cake itself. That is how I came up with the idea of these Rhubarb Cheesecake Bars :)
​
The combination of the moist vanilla cake, the slightly sour rhubarb and the creamy cheesecake topping just fits so perfectly it is like it was always ment to be served like this :) I also added a little cardamom to the batter, because I love that additional flavour it adds, but this is something that you can leave out if you can't find any or you don't like cardamom. I also wanted to add a little crunch by adding some chopped almonds, but if you are allergic this is also something that you can leave out.
​
In our house​ these kind of coffee cakes are liked the most. We like it moist and packed with flavour, but not too sweet. We are also not big fans of cakes with a lot of cream or buttercream and so these cakes also tick that box. I think that these kind of cakes are something that you can make whenever you crave something sweet, they don't take much time to make and they are a perfect treat with your tea or coffee.
​
I hope you will enjoy these Rhubarb Cheesecake Bars as much as we did :)
​
Happy Baking Lovelies!
Step by Step Video
RECIPE
Rhubarb Cheesecake Bars
A beautiful combination of a moist vanilla cake with cheesecake
​
​INGREDIENTS
(makes about 9 pieces)
​
-
100g (7 tbsp) soft butter
-
100g (½ cups) sugar
-
2 eggs
-
1 tsp vanilla paste/extract
-
200g (1 ½ cup) all purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
pinch of salt
-
4-5 cardamom pods, ground
-
200g (½ cup + 5 tbsp) natural flavour yogurt, 5-10% fat content
-
200g (1- ½ cup) rhubarb
-
2-3tbsp brown sugar
-
some chopped almonds (optional)
​​
-
100 (6 ½ tbsp) cream cheese
-
1 egg
-
50g (¼ cup) sugar
-
1 tsp vanilla paste/extract
-
1 tbsp all purpose flour
​
​
DIRECTIONS
​
-
In a medium bowl beat the softened butter with the sugar for 3-5 minutes until pale and fluffy. Add the vanilla paste and one egg and beat for about 30 seconds. Then add the second egg and beat again for about 30 seconds.
-
In a separate bowl combine flour, baking powder, baking soda, cardamom and a pinch of salt.
-
Sieve one third of the dry ingredients into the batter and beat shortly just until almost combined. Add about half of the yogurt and beat again shortly. Repeat until you have added everything.
-
Butter a 20cm x 20cm (8 inch x 8 inch) baking tin well and transfer the batter into the baking tin.
-
For the cheesecake topping mix cream cheese, egg, flour, sugar and vanilla until well combined. Add the cheesecake topping evenly over the batter.
-
Slice the rhubarb into small pieces and arrange over the cheesecake topping. Sprinkle with some brown sugar and chopped almonds on top.
-
Bake the rhubarb cheesecake bars in 175°C (350°F) bottom top heat in the middle shelf of the oven for 35 to 40 minutes. Test with a wooden skewer before removing from the oven. Remove from the oven to a cooling rack and allow to cool for about 15 minutes before removing from the cake tin. Remove from the cake tin and allow to cool completely before serving.
-
Enjoy!
