Strawberry-Rhubarb Cheesecake Shortbread Squares
Akin to a Caroline Lockhart western novel, the cast of layered characters in these scrumptious summer-time squares don’t disappoint. A buttery, brown sugar shortbread crust. Rich, indulgent vanilla cheesecake. Tempting sweet strawberries. Cheeky, plucky rhubarb. Pecan-nutty topping. What could be better?!
- Prep Time: About 20 Minutes
- Cook Time: About 1 Hour
- Total Time: About 1-1/2 Hours + Refrigeration Time
- Yield: One 9X13-inch pan; approximately 12-16 squares 1x
Ingredients
For Crust & Topping:
2–1/2 cups all-purpose flour
1–1/2 cup pecans, chopped and toasted*
1 cup brown sugar (light or dark), firmly packed
1 cup unsalted butter, cold and cut into cubes
For Strawberry-Rhubarb Cheesecake Filling:
2–8 oz. bricks cream cheese, at room temperature
1 cup granulated sugar
1 tsp. lemon juice
2 large eggs, at room temperature
4 cups rhubarb, cut into 1/2 inch pieces
2 cups strawberries (fresh or frozen**)
1 cup granulated sugar
4 tbsp. cornstarch
Instructions
Preheat oven to 350 degrees F. Grease a 9 X 13-inch baking pan. Set aside.
To Prepare Crust and Topping:
In a medium size bowl, using a standing or handheld mixer, combine flour, pecans and brown sugar. Add chilled butter cubes and blend mixture on low to medium speed until coarse crumbs form. Pour and press half of the pecan mixture into the bottom of the prepared 9 X 13-inch pan. Set aside.
To Prepare Strawberry-Rhubarb Cheesecake Filling:
In a large bowl, beat cream cheese, granulated sugar and lemon juice until smooth and fluffy. Add large eggs and beat until smooth, scraping the bottom and the sides of the bowl frequently. Pour onto the pecan crust and smooth evenly to the pan edges.
In the same bowl, stir chopped rhubarb, strawberries, sugar, and cornstarch until evenly coated and combined. Spread evenly over the cheesecake layer. The strawberry-rhubarb mixture may combine with the softer cheesecake layer. This is ok.
Using remaining pecan mixture, sprinkle it evenly over the strawberry-rhubarb layer. Bake for 50 to 55 minutes, until the edges of the squares are bubbly and the center is slightly jiggly. Cool on a wire rack, then refrigerate for at least 2 to 3 hours before serving. Cut into squares to serve. Store covered in the refrigerator for up to a week.
Notes
*Roast chopped pecans in a preheated 400 degree oven for 7 to 9 minutes until fragrant. Stir often to avoid burning.
**If using frozen strawberries, thaw and drain strawberries before combining with sugar and cornstarch.
Frozen rhubarb may be available in your grocery store’s frozen food section. If using frozen rhubarb, thaw and drain before adding to the strawberries, sugar and cornstarch.
Find it online: https://gloveboxeats.com/?p=2834