Rhubarb Cheesecake Squares

• 1-1/4 cups all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup cold butter, cubed
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 large egg, room temperature, lightly beaten
• 1/2 teaspoon vanilla extract
• 1-1/2 cups diced fresh or frozen rhubarb, thawed

1. Preheat oven to 350u0b0. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan.
2. For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping.
3. Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.

flour, oldfashioned oats, brown sugar, cold butter, cream cheese, sugar, salt, ground cinnamon, ground nutmeg, egg, vanilla, frozen rhubarb

Taken from www.tasteofhome.com/recipes/rhubarb-cheesecake-squares/ (may not work)