Name: Rhubarb Cheesecake Bars
Yield: Makes 16 bars
Ingredients: ¼ cup [50 g] granulated sugar; ½ cup [70 g] all-purpose flour; ½ cup [55 g] einkorn flour; ¾ tsp fine sea salt; 1 cup [150 g] chopped rhubarb; 1 Tbsp water; 1 Tbsp granulated sugar; 8 oz [230 g] cream cheese, room temperature; 2 tsp all-purpose flour; ¼ tsp fresh minced mint (optional); 1 tsp vanilla extract; ½ cup [100 g] granulated sugar; 2 large eggs, room temperature; 1 Tbsp heavy cream; 1 Tbsp honey; 6 oz [170 g] farm cheese, room temperature; 5½ Tbsp [80 g] unsalted butter, room temperature

Rhubarb is one of the first vegetables (yes, it’s a vegetable, not a fruit) to pop up in spring gardens in Michigan, and it’s a favorite seasonal treat at the Bakehouse. We feature it in its unadulterated glory in our Simply Rhubarb Pie, but we wanted to find another way to highlight its distinctive flavor too.

So we turned it into a not-too-sweet compote and started swirling it into our classic cheesecake, made with farm cheese from our neighbor and sister business, Zingerman’s Cre