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Ingredients

1 serving cooking spray 2 cups all-purpose flour 1 cup old-fashioned oats 1 cup brown sugar ⅛ teaspoon ground cinnamon ½ cup cold unsalted butter 2 (8 ounce) packages cream cheese, softened 2 cups white sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon vanilla butter and nut flavoring ⅛ teaspoon ground cinnamon 2 cups thinly sliced rhubarb

Nutrition Info

387.2 calories carbohydrate: 55.5 g cholesterol: 69.3 mg fat: 16.7 g fiber: 1.2 g protein: 5.4 g saturatedFat: 10.1 g servingSize: - sodium: 97.5 mg sugar: 38.8 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-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.

16 squares

Since this rhubarb cheesecake squares recipe is always requested, it is too scrumptious not to share with many!