Strawberry Rhubarb Cheesecake Crisp
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Literally everything the title says, Strawberry Rhubarb Cheesecake Crisp. It’s like someone, well me, put all the favorites in one dessert and said: “go forth and be happy”.
So, from the get-go I’m going to be honest, the “strawberry” in this dish is totally jarred ice cream topping.
Strawberry and rhubarb are like kisses and hugs,
they just go together!
But, but, but it’s so good.
And, and, and there is no extra sugar on the rhubarb to cut the tart.
So, so, so it works perfectly!
Strawberry Rhubarb Cheesecake Crisp
I will also add that this sets up beautifully like a cheesecake……if you have a patient family. I, however, DO NOT have a patient family! But it’s just as delicious either way – gooey and warm or chilled and set up!
For a quicker set-up, you can put this in the refrigerator for a little while or if you are patient it will set up as it cools.
We tend to eat all the rhubarb while it is in season but rhubarb freezes extremely well. Simply cut it up into bite-size pieces, lay out on a cookie sheet and place in the freezer for a quick freeze. Then you can put it in ziplock bags to store!
All the rhubarb recipes:
Strawberry Rhubarb Cheesecake Crisp
Ingredients
- 1¼ cups flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/2 cup butter, cold
- 1 8 ounce pkg cream cheese
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 1/2 teaspoon vanilla
- 1½ cups rhubarb, diced
- 1/4 cup strawberry ice cream topping strawberry jam will work also
Instructions
- In a small bowl - mix flour, oats and brown sugar. Cut butter into small cubes and using a pastry cutter make a course crumble out of the butter and dry mixture.
- Reserve 1 cup of the crumble mixture for the top and press the remaining crumble mixture into the bottom of a 9 inch square baking dish that has been sprayed with non-stick spray.
- In a bowl using electric mixer beat cream cheese, sugar, and salt until smooth. Add the egg and the vanilla beat on low speed until combined and smooth. Spread over the crust.
- In a small bowl place the diced rhubarb and strawberry topping - stir to combine and coat the rhubarb. Carefully pour the strawberry coated rhubarb over the cheesecake layer.
- Sprinkle the reserved cup of crumble mixture over the rhubarb layer.
- Bake in a 350° pre-heated oven for 40-45 minutes until golden brown and cheesecake layer is mostly set. It will be set around the edges and just slightly jiggly in the middle but will set up as it cools......if your family can wait!
Nutrition values are estimates, for exact values consult a nutritionist.
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Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
