{"id":1419,"date":"2021-07-09T16:29:57","date_gmt":"2021-07-09T21:29:57","guid":{"rendered":"http:\/\/elainecarroll.ca\/wordpress\/?p=1419"},"modified":"2021-07-10T07:27:06","modified_gmt":"2021-07-10T12:27:06","slug":"rhubarb-cheesecake-squares","status":"publish","type":"post","link":"https:\/\/elainecarroll.ca\/wordpress\/?p=1419","title":{"rendered":"Rhubarb Cheesecake Squares"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><a href=\"https:\/\/elainecarroll.ca\/wordpress\/wp-content\/uploads\/2021\/07\/203872308_510377526866417_8924110636009006296_n.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"756\" height=\"368\" src=\"https:\/\/elainecarroll.ca\/wordpress\/wp-content\/uploads\/2021\/07\/203872308_510377526866417_8924110636009006296_n.jpg\" alt=\"\" class=\"wp-image-1421\" srcset=\"https:\/\/elainecarroll.ca\/wordpress\/wp-content\/uploads\/2021\/07\/203872308_510377526866417_8924110636009006296_n.jpg 756w, https:\/\/elainecarroll.ca\/wordpress\/wp-content\/uploads\/2021\/07\/203872308_510377526866417_8924110636009006296_n-300x146.jpg 300w\" sizes=\"auto, (max-width: 756px) 100vw, 756px\" \/><\/a><\/figure><\/div>\n\n\n\n<p>I got this recipe from another site, but quite frankly, I didn&#8217;t find the author put enough cheesecake filling in.  I also made it a little more nutritionally friendly.  Note:  Baking Splenda can be substituted with white or brown sugar and whole wheat flour can be substituted with all-purpose. <\/p>\n\n\n\n<p><strong>Ingredients<\/strong>:<\/p>\n\n\n\n<p><span style=\"text-decoration: underline;\">Crust<\/span><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 c. whole wheat  (if you use the optional rolled oats and coconut, reduce the flour amount by a 1\/2 cup)<\/li><li>1 c. baking Splenda <\/li><li>1 c. large flaked rolled oats (optional)<\/li><li>1 c. shredded coconut (optional)<\/li><li>1 c. butter, chilled<\/li><\/ul>\n\n\n\n<p><span style=\"text-decoration: underline;\">Filling<\/span><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 c. chopped rhubarb<\/li><li>1- 3 oz. pkg. strawberry or raspberry Jell-O<\/li><li>3 bricks cream cheese (room temperature)<\/li><li>2 1\/2 c. baking Splenda (divided)<\/li><li>3 eggs<\/li><li>1 tsp. vanilla<\/li><\/ul>\n\n\n\n<p><strong>Preparation<\/strong>:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat the oven to 350 F<\/li><li>In a bowl, combine flour and sweetener. Cut in the butter and mix until texture is like coarse crumbs.  <\/li><li>Mix in coconut and rolled oats<\/li><li>Pour half of the crust mixture into a greased 9&#215;13 pan and press into the bottom and sides to create the crust<\/li><li>Bake in the oven for 15 minutes and remove<\/li><li>In a medium-sized bowl, coat the rhubarb with the jello and 1\/2 c. of<br>the sweetener and set aside. You can steam the rhubarb in the microwave for 5 minutes if you want to ensure it will be soft enough for someone without teeth to enjoy<\/li><li>In a new bowl, combine cream cheese and sweetener until light and fluffy.  Add eggs and vanilla. Mix at medium speed until well-blended<\/li><li>Pour the cream cheese mixture over the partially-baked crust, and spread it evenly with caution to avoid breaking the crust up<\/li><li>Sprinkle the rhubarb mixture over the cream cheese (be aware that the cream cheese mixture is soft, so you won&#8217;t be able to do a lot of spreading without getting it all mixed up). Top with the remaining crust mixture<\/li><li>Bake at 350 degrees F for 45 minutes <\/li><li>Cool on a cooling rack for about an hour before cutting into it<\/li><li>Refrigerate for a couple of hours, but if you can&#8217;t wait at this point, that&#8217;s ok. Slice into it and enjoy!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I got this recipe from another site, but quite frankly, I didn&#8217;t find the author put enough cheesecake filling in. I also made it a little more nutritionally friendly. Note: Baking Splenda can be substituted with white or brown sugar &hellip; <a href=\"https:\/\/elainecarroll.ca\/wordpress\/?p=1419\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[4],"tags":[],"class_list":["post-1419","post","type-post","status-publish","format-standard","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/1419","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1419"}],"version-history":[{"count":9,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/1419\/revisions"}],"predecessor-version":[{"id":1438,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/1419\/revisions\/1438"}],"wp:attachment":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}