The Kitchn: Rhubarb cheesecake bars are perfectly sweet and tart
When you're hankering for a slice of cheesecake but want none of the fuss of making it, cheesecake bars are here for you. These rhubarb beauties are made with just six ingredients, take less than an hour to make, and are the perfect thing to curb a weeknight cheesecake craving.
A homemade graham cracker crust and tart, peak-season rhubarb take these bars from good to great. And if that's not enough, a dramatic swirl makes them absolutely gorgeous. It's a fuss-free recipe that's both delicious and seriously impressive.
Signature swirls
Achieving picture-perfect swirls of cheesecake batter isn't as hard as you might think. You'll start by pouring all the rhubarb batter into the pan, which you'll top with dollops of the plain cheesecake batter. Then take a toothpick, skewer, or thin butter knife and swirl the batter around to create a marble pattern. It's important that you don't swirl the batters too much, or you might accidentally blend them together rather than swirling them. Once you achieve a nice marbled look, put the toothpick down and resist going any farther.
Rhubarb Cheesecake Bars
Makes 16 bars
8 ounces rhubarb (2 or 3 (6-inch) stalks)
6 tablespoons unsalted butter
12 full-size graham crackers (about 6 1/2 ounces), or 1 1/2 cups graham cracker crumbs
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