Rhubarb Cheesecake Squares

Rhubarb Cheesecake Squares are a perfect dessert for spring and summer, featuring a rich, creamy cheesecake layer, a buttery oat crust, and a tangy rhubarb filling. The combination of textures—smooth cheesecake, crumbly oat topping, and soft, tart rhubarb—creates a deliciously balanced dessert that is perfect for family gatherings, afternoon tea, or a sweet treat after dinner.

Why You’ll Love This Recipe:

Easy to make: Simple ingredients and step-by-step instructions make this dessert approachable for all bakers.
Great for rhubarb season: A fantastic way to use fresh rhubarb from your garden or the farmers’ market.
Perfectly balanced flavors: Sweet cheesecake complements the tart rhubarb, and the oat crust adds a delightful crunch.

Ingredients

For the Rhubarb Filling:

5 cups chopped rhubarb (fresh or frozen)
¾ cup granulated sugar
1 tablespoon water
3 teaspoons cornstarch (mixed with 1 tablespoon water)

For the Cheesecake Layer:

16 ounces (two 8-ounce blocks) cream cheese, softened to room temperature
½ cup powdered sugar (icing sugar)
1 large egg

For the Crust and Crumb Topping:

1 cup butter, melted or softened
1 ¾ cups all-purpose flour
1 cup old-fashioned oats
¾ cup brown sugar, packed
A pinch of salt
½ cup chopped walnuts (optional, for added crunch)

Step-by-Step Instructions

Step 1: Prepare the Rhubarb Filling

In a medium saucepan, combine chopped rhubarb, sugar, and 1 tablespoon of water.
Place over medium heat and cook for about 5-7 minutes, stirring occasionally, until the rhubarb softens and begins to break down.
In a small bowl, mix 3 teaspoons of cornstarch with 1 tablespoon of water until smooth.
Stir the cornstarch mixture into the rhubarb and cook for another 1-2 minutes, stirring constantly, until the mixture thickens slightly.
Remove from heat and set aside to cool while preparing the other layers.

Tips for Success:

If using frozen rhubarb, thaw it completely and drain excess liquid before cooking to prevent the filling from becoming too watery.
Adjust the sugar if your rhubarb is particularly tart—you can add 1-2 extra tablespoons if needed.

Step 2: Prepare the Cheesecake Layer

In a large mixing bowl, beat cream cheese, powdered sugar, and egg using an electric mixer on medium speed until the mixture is smooth and creamy.
Scrape down the sides of the bowl to ensure all ingredients are well combined.
Set aside until ready to assemble the bars.

Tip: Make sure the cream cheese is at room temperature before mixing to ensure a smooth, lump-free cheesecake layer.

Step 3: Make the Crust and Crumb Topping

In a large mixing bowl, combine butter, flour, oats, brown sugar, salt, and walnuts.
Use a fork or your hands to mix everything together until the mixture becomes crumbly and holds together when pressed.

Tips for the Perfect Crust:

If the mixture is too dry, add 1 extra tablespoon of melted butter until it holds together.
If it feels too wet, add a little extra flour or oats to balance the texture.

Step 4: Assemble the Cheesecake Bars

Prepare the pan: Grease a 9×13-inch baking pan with butter or line it with parchment paper.
Press half of the oat mixture firmly into the bottom of the pan to form a crust.
Spread the cheesecake mixture evenly over the crust, using a spatula to smooth it out.
Spoon the cooled rhubarb mixture evenly over the cheesecake layer.
Sprinkle the remaining oat crumb mixture evenly over the top.

Step 5: Bake the Bars

Preheat your oven to 350°F (175°C).
Bake for 40-45 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let the bars cool completely in the pan before slicing.
For best results, chill in the refrigerator for at least 1 hour before serving.

Why Chill the Bars?

Chilling helps the cheesecake layer set properly.
It makes slicing cleaner and easier.

Serving & Storage

How to Serve:

These bars can be served cold or at room temperature.
For an extra special touch, top with a dollop of whipped cream or a light dusting of powdered sugar.

How to Store:

In the refrigerator: Store in an airtight container for up to 5 days.
In the freezer: Place bars in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw in the fridge before serving.

Variations & Customizations

✔ Strawberry-Rhubarb Cheesecake Bars: Replace 1 cup of rhubarb with fresh strawberries for a sweeter, fruitier twist.
✔ Gluten-Free Option: Use gluten-free flour and certified gluten-free oats.
✔ Nut-Free Version: Omit the walnuts from the crumb mixture.
✔ Extra Tangy Flavor: Add 1 teaspoon of lemon zest to the rhubarb mixture for a citrusy boost.
✔ Coconut Crunch Variation: Substitute ½ cup of shredded coconut for some of the oats for added texture.

Final Thoughts

These Rhubarb Cheesecake Squares are a delicious way to enjoy rhubarb, blending creamy, tart, and crunchy elements into a single, irresistible dessert. They’re perfect for spring gatherings, potlucks, or as a sweet treat to enjoy with coffee or tea.