Rhubarb & Custard Cheesecake Crumble Bars

This recipe is the ultimate dessert mash-up – rhubarb and custard meets cheesecake, with a touch of crumble. Ground almonds and oats are mixed into a crumble base, once baked it's topped with a cheesecake custard filling, and sliced rhubarb then finished with more crumble and pistachios. Perfect with a cuppa for a delicious afternoon sweet treat (if they last that long). These keep well in an airtight container for 3 days. Makes approx. 8 bars.

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Ingredients

butter 190 g (melted)
rhubarb 300 g (sliced)
pistachios 1 tbsp (chopped)
plain flour 200 g
porridge oats 80 g
ground almonds 50 g
caster sugar 175 g
brown sugar 40 g
cream cheese 100 g
Greek yoghurt 200 g
custard powder 1 tbsp
icing sugar 2 tbsp

Method

Preheat the oven

Preheat the oven to 180°C/160°C fan.

Prep the ingredients

Melt the butter over a low heat in a small saucepan or alternatively melt the butter in the microwave.
Slice the rhubarb into approx.1cm chunks. Roughly chop the pistachios.
Line an approx. 20cm square tin with baking paper.

Make the crumble

Mix the melted butter, flour, oats, ground almonds and caster sugar together.

Assemble & bake the crumble

Keep back around ⅓ of the crumble mix for the topping.
Firmly press the rest of the crumble mix into the prepared baking tin and press it down flat with the back of a spoon. Bake it in the oven for 12 minutes, until golden.

Make the rhubarb cheesecake mix

In a bowl mix the rhubarb slices with the light brown sugar.
In a bowl mix the cream cheese with the yoghurt to loosen it, then stir in the custard powder and icing sugar.

Add the cheesecake to the crumble

Spread the cheesecake custard mix over the baked crumble then scatter the rhubarb on top.
Scatter over the reserved crumble, scrunching it up a little with your fingers so that it forms into small clumps. Sprinkle the pistachios on top.
Bake for 30 – 35 minutes, until the cheesecake custard has set and the rhubarb is soft.

Leave to set & plate up

Leave to set for approx. 1 hour, then slice into bars or squares. Enjoy!

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