These were delicious. Very easy too! I used frozen rhubarb straight from the bag and it worked beautifully. The crust was yummy and the cream cheese layer was just perfect! Thanks for a great recipe!
This is a fantastic recipe ONLY if you use much more rhubarb than the recipe calls for. Even if you were to finely mince the rhubarb, with only 2 cups in a 9x13 pan you would hardly taste it between the crust and the cheesecake layer. I actually ended up using 8-9 cups. I have an abundance in my yard so this is easy for me to do, but even if you have to buy it I would use at least 5 cups as the other commenter suggested.
I love this recipe! The only thing I changed was the amount of rhubarb. I use 5 cups. Absolutely delicious!!
I really wanted to like this, but I didn't. With only two cups of rhubarb, you can't even taste it. The cheesecake layer was too firm and too dry -- even drier than a NY style cheesecake. Overall, too bland and too dry.
These were really easy and delicious. The base layer over-baked a bit in my oven, so next time I'll skip the initial baking or really reduce it. I also love rhubarb and will be increasing the amount to 3 or 4 cups. The glaze was great, and really completed the bars.
I just made this with fresh peaches. It is on the cooling rack as I type. I will keep everyone posted as to the results.
Best rhubarb recipe I've tried!!! Tastes like rhubarb cheesecake :)
I made these and served to friends and family. .My granddaughter said to enter it in my personal favorites cookbook that I have. .Only family favorites go in this cookbook.
I was so excited to try this recipe with the last of the best pieces of rhubarb we had left of this spring. I was very impressed with this recipe, and the flavor was amazing. I see the option to use Cool Whip for the topping, but I used the balance of the whipping cream, whipped it up nice and fluffy, and folded it into the cream cheese effortlessly. I did not add sugar to the whipped topping, but it still turned out tasty. The final result was more like a cake, however, instead of a bar. To me, bars can be eaten with fingers, but these were more like a cake, and they were about 4 inches thick. Still, a very good recipe, as the combination of custard, cream cheese and rhubarb is awesome!
These tasted terrific, were super easy, and I got many compliments! I made my crust gluten free using crushed GF gingersnaps (store bought), and got many compliments on the ginger/rhubarb combo. I will definitely use this recipe again when more of my rhubarb is ready to harvest!