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Ina Garten’s Gluten-Free Rhubarb Cheesecake Squares

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Delicious gluten-free dessert squares featuring a creamy cheesecake filling and tart rhubarb, perfect for gatherings.

Ingredients

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  • 1 cup all-purpose flour (gluten-free)
  • 1/3 cup powdered sugar
  • 1/2 cup cold salted butter
  • 16 ounces softened cream cheese
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh chopped rhubarb
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×9-inch pan and line it with parchment paper.
  3. Combine 1 cup all-purpose flour and 1/3 cup powdered sugar in a mixing bowl.
  4. Cut in 1/2 cup cold salted butter until the mixture resembles coarse crumbs.
  5. Press the mixture into the bottom of the prepared pan to form a crust.
  6. Bake for 20 minutes or until lightly golden.
  7. Mix 16 ounces softened cream cheese and 2/3 cup granulated sugar in a large bowl until smooth.
  8. Add 2 large eggs one at a time, mixing well after each addition.
  9. Stir in 1 teaspoon pure vanilla extract.
  10. Incorporate 2 cups fresh chopped rhubarb and 1 tablespoon lemon juice into the cream cheese mixture.
  11. Pour the filling over the pre-baked crust, spreading it evenly.
  12. Bake for an additional 30 minutes or until the filling is set.
  13. Cool on a wire rack for at least an hour.
  14. Chill in the refrigerator for at least 2 hours before cutting into squares.

Equipment

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/rhubarb-cheesecake-squares/