Rhubarb Cheesecake Squares
In these simple baked bars, a homemade oat-based crust is topped with a sweet and sour rhubarb cheesecake filling.
Preheat the oven to 350 degrees F (175 degrees C).
Lightly grease a 9×13-inch baking pan with cooking spray.
Combine flour oats brown sugar and cinnamon in a bowl.
Cut in butter until coarse and crumbly.
Press into the bottom of the prepared pan to form a crust reserving about 1/3 cup for topping.
Mix cream cheese sugar eggs vanilla extract vanilla butter and nut flavoring and cinnamon together in a bowl until smooth.
Stir in rhubarb.
Pour filling on top of crust.
Sprinkle with the reserved crumble.
Bake in the preheated oven until a toothpick or knife inserted into the center comes out clean 45 to 50 minutes.
Remove from the oven and let cool completely before cutting into squares.