Strawberry Rhubarb Streusel Bars (Print Version)
# Ingredients:
→ Strawberry Rhubarb Filling
01 -
320 g strawberries, hulled and quartered
02 -
320 g rhubarb, cut into 1.25 cm cubes
03 -
67 g brown sugar
04 -
67 g white sugar
05 -
Juice of 1/2 lemon
06 -
32 g all-purpose flour or cornstarch
→ Cheesecake Streusel Layer
07 -
1 pouch (about 425 g) oatmeal cookie mix
08 -
115 g cold butter or margarine, cubed
09 -
225 g cream cheese, softened
10 -
50 g white sugar
11 -
8 g all-purpose flour
12 -
1 large egg
13 -
2.5 ml vanilla extract
# Instructions:
01 -
Preheat oven to 165°C. Grease or line the base and sides of a 20 x 20 cm baking pan with parchment paper.
02 -
Combine strawberries, rhubarb, brown sugar, white sugar, lemon juice, and flour in a medium saucepan. Cook over low to medium heat, stirring frequently, for 15–20 minutes until the fruit softens and the mixture thickens to a jam-like consistency. Remove from heat and allow to cool for 10–15 minutes.
03 -
Place oatmeal cookie mix in a large mixing bowl. Cut in cold cubed butter using a pastry blender or fork until the mixture forms a coarse crumble. Reserve 360 ml of the crumble for topping, and press the remaining crumbs evenly into the base of the prepared pan.
04 -
In a separate bowl, combine softened cream cheese, white sugar, flour, egg, and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy.
05 -
Spread the cheesecake mixture evenly over the crumb crust. Spoon the cooled strawberry rhubarb filling over the cheesecake layer, and gently spread to cover. Sprinkle the reserved crumb mixture evenly over the top.
06 -
Bake for 45–50 minutes, or until the centre is set and no longer wobbly. Remove from oven and let cool at room temperature for 30 minutes.
07 -
Transfer to the refrigerator and chill for at least 2 hours until fully set. Keep covered and chilled until ready to cut into bars and serve.
# Notes:
01 -
Ensure the fruit mixture is sufficiently cooled before layering to prevent curdling the cheesecake.