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1 1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg, lightly beaten
1-1/2 cups finely chopped fresh or frozen rhubarb
In a small bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Set aside one cup crumb mixture; press remaining mixture onto the bottom of a greased 9-inch square baking pan. Set aside.
For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in the salt, vanilla, cinnamon and nutmeg. Add egg; beat on low speed just until combined. Stir in rhubarb. Pour over crust. Sprinkle with reserved crumb mixture.
Bake at 350 degrees for 35-40 minutes or until set. Cool on a wire rack for one hour. Refrigerate for at least two hours. Cut into squares. Yield: 16 squares.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.[[In-content Ad]]

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