Rhubarb Cheesecake Squares

   I was at my Grandmother's last week and she was giving away some of her rhubarb that had come back out after the Spring crop. Got me in the mood to make something with rhubarb.

   I didn't use as much of mine as normal this year since I was adjusting to a new baby and not baking as much while it was in season. Had just thought about it recently and wondered if it had come back out, but hadn't gotten around to checking yet. So I went to have a look when I got home and sure enough, it was 'ripe for the picking.' I harvested some and made these bars that we think are amazing!

Rhubarb Cheesecake Squares 
{yield: 16 squares}
  Crumb mixture:

1 1/4 cups flour

1/2 cup old-fashioned rolled oatmeal

1/2 cup packed brown sugar

1/2 cup cold unsalted butter

Cheesecake Filling:

1(8oz) pkg cream cheese, softened

3/4 cup sugar

1/2 tsp salt

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

1 egg, lightly beaten

1 1/2 cups finely chopped rhubarb

In a small bowl combine flour, oatmeal and brown sugar. Cut in butter until crumbly. Reserve 1 cup of crumb mixture. Press remaining mixture into a greased 9x9 pan. Set aside.

For the filling beat together cream cheese and sugar until smooth. Mix in salt, vanilla, cinnamon and nutmeg. Add the egg; mixing just until combined. Stir in rhubarb.

Pour over the crust and top with reserved crumbs. Bake at 350* for 35-40 minutes or until set. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before serving.

   I hope everyone can enjoy these last few days of Summer.....I'm excited for Fall, but also sad to see Summer coming to an end.

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Be strong and courageous.

Do not be terrified; do not be discouraged,

for the Lord your God will be with you

wherever you go.

Joshua 1:9

♥ Sheila