Comments on: Rhubarb Cheesecake Bars with Gingersnap Crust

By: camerapatty

camerapatty — Fri, 26 Aug 2011 23:46:12 +0000

These were rather tasty. Only complaint was that the crust was too hard to eat. I think because of how many gingersnap cookies that were used. Next time I will use more graham crackers and less gingersnaps. And the strawberries are a nice touch even though they were not mentioned in the recipe.

By: Tom

Tom — Thu, 07 Jul 2011 20:15:09 +0000

I think the times indicated at the top are very misleading. Also, tangentially, I think the difficulty level should be higher than “easy”.

By: juliefsu

juliefsu — Wed, 11 Aug 2010 21:09:30 +0000

I made this with the intention of sharing it with friends, but my husband wouldn’t let me share! A delicious combination of two of my favorite things–cheesecake and rhubarb. I skipped the ginger in the sauce, but I will add gingersnaps to my graham cracker crusts from now on–yum! I used the reduced fat cream cheese so my bars were a little softer, but still delicious. And this is about as pretty as rhubarb desserts get without adding strawberries. My only complaint was that I, too, found myself in a time crunch when I realized how long this needed to chill/cool. Perhaps revising the cooking time in the recipe would help?

By: Chloe

Chloe — Wed, 16 Jun 2010 18:52:23 +0000

i want these right now! mmmmmm!

By: higs

higs — Sun, 06 Jun 2010 14:49:33 +0000

Pros:
Brought this to a gourmet dinner party that I was nervous about attending because of the caliber of cooks there. It was a hit, I had requests to bring it every time I came over. It’s light and fruity with an interesting tang.

Cons:
When I made the bars I had some trouble with the crust being tough to cut through and made the bars a little messy looking. Maybe I pre – cooked the crust too long. Also, when I picked the this recipe, I choose it because the prep time was only an hour and I was making it for a dinner party that night. My mistake was not reading until the end until I was committed to the dish. The 5 hour cooling time really put me in a crunch.

I re-made this again in a 9 in spring form pan, using the same amount of filling and it made a wonderful thin cheese cake that you could see the swirling of rhubarb when you presented it… The sauce on top was perfect and it was a hit!

By: staceycooks

staceycooks — Wed, 26 May 2010 15:24:18 +0000

This looks insanely tasty..

By: jillpickle

jillpickle — Wed, 26 May 2010 02:46:09 +0000

Ahhh ok! I thought maybe you’d left something out or forgot an ingredient! lol (I do that) I’m going to try making this on the weekend for our anniversary dinner. My hubby is a fool for rhubarb!

By: cookincanuck

cookincanuck — Tue, 25 May 2010 04:09:33 +0000

Jill, good question. The answer is a lazy one. I needed a garnish for the top, but didn’t have any rhubarb left. Typically, I garnish with an ingredient that is in the dish, but this happened to be an exception.

By: jillpickle

jillpickle — Mon, 24 May 2010 17:07:40 +0000

Just curious why a strawberry is in the picture but not called for in the recipe?

By: kirstyanne

kirstyanne — Mon, 24 May 2010 16:19:43 +0000

These were wonderful – everybody loved them! The ginger is deliciously unexpected and so complimentary to the rhubarb!