Rhubarb Cheesecake Bars
Makes 5 dozen bars

This yummy creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture.

Prep Time: 20 min
Start to Finish: 4 hr 40 min

Ingredients

• 2-1/2 - cups all-purpose flour
• 2 - cups quick-cooking or old-fashioned oats
• 1 - cup packed brown sugar
• 1 - cup butter or margarine, softened
• 1/2 - teaspoon salt
• 1/2 - teaspoon baking soda
• 3 - packages (8 ounces each) cream cheese, softened
• 3 - eggs
• 3/4 - cup granulated sugar
• 1 - teaspoon vanilla
• 2 - cups chopped fresh rhubarb

Directions

Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray.

1. In large bowl with electric mixer on medium speed or mix with spoon, beat flour, oats, brown sugar, butter, salt and baking soda until crumbly.
2. Press about 4 cups of the mixture in pan.
3. In large bowl with electric mixer on medium speed, beat remaining cream cheese, eggs, sugar, and vanilla until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
4. Bake 40 to 50 minutes or until center is set; cool 30 minutes.
5. Cover and refrigerate at least 3 hours but no longer than 48 hours.
6. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.