Description
A unique dessert that combines sweet rhubarb compote with savory ground beef for a delightful experience.
Ingredients
Scale
- 3 cups fresh or thawed rhubarb, chopped into ½-inch pieces
- ½ cup granulated sugar (for rhubarb compote)
- 2 tablespoons water (for rhubarb compote)
- 1 pound lean ground beef (85-90% lean)
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon non-alcoholic liquid smoke alternative or smoked salt
- 2 cups finely crushed savory crackers (such as butter crackers, whole wheat crackers, or lightly salted water crackers)
- 6 tablespoons unsalted butter, melted (for cracker crust)
- 16 ounces full-fat cream cheese, softened (two 8-ounce packages)
- ¾ cup granulated sugar (for cheesecake batter)
- 2 large eggs, at room temperature
- 1 teaspoon non-alcoholic vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
- Pulse the savory crackers in a food processor until they form fine crumbs. Transfer the crumbs to a medium bowl, then pour in the melted unsalted butter. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of your prepared baking pan. Bake for 8-10 minutes until lightly golden and fragrant. Remove from the oven and let it cool slightly.
- Combine the chopped rhubarb with granulated sugar and water in a medium saucepan. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and thickens into a jam-like consistency, about 10-15 minutes. Let the compote cool completely.
- Brown the ground beef in a skillet over medium-high heat, breaking it up with a spoon. Drain any excess fat. Stir in smoked paprika, onion powder, garlic powder, dried thyme, and liquid smoke or smoked salt. Cook for another 2-3 minutes, stirring, then set aside to cool.
- Beat the softened cream cheese in a large bowl using an electric mixer on medium speed until smooth and creamy. Gradually add granulated sugar, beating until well combined and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in vanilla extract.
- Pour half of the cheesecake batter over the cooled cracker crust in the pan. Spoon half of the cooled rhubarb compote in dollops over the cheesecake batter. Sprinkle half of the cooled Grabeef-Ham Savory Crumble over the compote layer. Carefully pour the remaining cheesecake batter over these layers, spreading gently to cover. Spoon the remaining rhubarb compote and sprinkle the rest of the Grabeef-Ham Savory Crumble on top.
- Place the pan in the preheated oven. Bake for 40-50 minutes, or until the edges are set but the center still has a slight jiggle.
- Remove the pan from the oven and let the bars cool completely at room temperature. Once cooled, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Lift the entire slab of bars out of the pan using the parchment paper overhang. Place on a cutting board and slice into 16-24 bars.
Notes
Serve chilled with additional rhubarb compote or whipped cream if desired. Best enjoyed within the first few days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg