24 Rhubarb Cheesecake Squares
Introduction
These Rhubarb Cheesecake Squares are a delightful twist on classic cheesecake — tangy rhubarb layered over creamy filling, all nestled between a buttery oat crust and crumb topping. Perfect for spring gatherings, potlucks, or as a make‑ahead dessert, they balance sweet and tart flavors beautifully.
Ingredients
Rhubarb Layer
5 cups chopped rhubarb (fresh or frozen)
¾ cup granulated sugar (adjust to taste)
1 tbsp water
3 tsp cornstarch
Cheesecake Layer
16 oz cream cheese, softened
½ cup icing sugar (powdered sugar)
1 large egg
Crust & Crumb Layers
1 cup butter, melted
1¾ cups all‑purpose flour
1 cup rolled oats
¾ cup brown sugar
Pinch of salt
½ cup chopped walnuts (optional)
Directions
Prepare Rhubarb Layer
In a saucepan, combine rhubarb, sugar, and water. Cook over medium heat until rhubarb softens (about 8–10 minutes). Stir in cornstarch and cook until thickened. Set aside to cool.
Make Crust & Crumb
In a large bowl, mix melted butter, flour, oats, brown sugar, salt, and walnuts (if using). Press half of the mixture firmly into a greased 9×13‑inch baking pan to form the crust. Reserve the other half for topping.
Cheesecake Filling
Beat cream cheese until smooth. Add icing sugar and egg, mixing until creamy. Spread evenly over the crust.
Layer & Bake
Spoon cooled rhubarb mixture over cheesecake layer. Sprinkle reserved crumb mixture evenly on top.
Bake at 350°F (175°C) for 35–40 minutes, until golden and set.
Cool & Slice
Allow to cool completely, then refrigerate for at least 2 hours. Cut into 24 squares before serving.
Time & Yield
Prep Time: 25 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Total Time: ~3 hours 5 minutes
Yield: 24 squares
Tips & Tricks
Frozen rhubarb: Thaw and drain excess liquid before cooking.
Sweeter option: Increase sugar in rhubarb layer if your stalks are very tart.
Texture boost: Toast oats lightly before mixing for extra flavor.
Clean cuts: Chill thoroughly and use a sharp knife for neat squares.
Variations
Berry Rhubarb Squares: Add strawberries or raspberries to the rhubarb layer.
Nut‑Free: Skip walnuts for a simpler crumb.
Gluten‑Free: Use almond flour and certified GF oats.
Citrus Twist: Add orange zest to the cheesecake filling.
Serving Suggestions
Serve chilled with whipped cream.
Pair with hot tea or iced lemonade.
Dust with powdered sugar for presentation.
FAQs
Q: Can I make these ahead?
A: Yes, they’re perfect for preparing a day in advance.
Q: How long do they keep?
A: Store covered in the fridge for up to 4 days.
Q: Can I freeze them?
A: Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge.
Nutritional Notes (Approx. per square)
Calories: ~210 kcal
Protein: 3g
Fat: 11g
Carbs: 25g
Conclusion
These Rhubarb Cheesecake Squares are tangy, creamy, and irresistibly crumbly. With their vibrant rhubarb layer and buttery oat crust, they’re a crowd‑pleasing dessert that’s as beautiful as it is delicious.