Rhubarb Cheesecake Squares: A Sweet Slice of Spring Nostalgia

There’s something undeniably comforting about the changing of the seasons, especially when spring rolls in with its hopeful sunshine, green shoots, and the bright tartness of fresh rhubarb. In our family, rhubarb isn’t just a plant — it’s a tradition. Every year, as soon as the stalks start poking up through the soil in the backyard garden, we know it’s time to bring out the cherished recipes. And at the top of the list? Rhubarb Cheesecake Squares.

The first time I had one of these squares, I was sitting on my grandmother’s porch, the warm breeze carrying the scent of lilacs. The tangy sweetness of the rhubarb mingled with the creamy cheesecake layer, all cradled by a golden, buttery crust. It was love at first bite. These bars quickly became a fixture at every family gathering from Easter brunches to neighborhood potlucks, always met with requests for the recipe.

Rhubarb, often underappreciated, shines in this dessert — its sharpness balanced beautifully by the richness of the cream cheese and the cozy crumble topping. Whether you’re using rhubarb fresh from the garden or picking up a bunch from your local market, these squares are the perfect way to capture the essence of spring in every bite.

Why You’ll Love This Recipe

• Perfect Balance: Tangy rhubarb and smooth cheesecake create a match made in dessert heaven.
• Spring-Inspired: This dessert celebrates seasonal ingredients at their best.
• Family-Friendly: A crowd-pleaser with a nostalgic touch — even kids love them.
• Freezer-Friendly: Make ahead and freeze for when you’re craving a sweet moment.

INGREDIENTS YOU’LL NEED:

Rhubarb Layer:

• 5 cups chopped fresh rhubarb
• 3/4 cup granulated sugar
• 1 tablespoon water
• 3 teaspoons cornstarch

Cheesecake Layer:

• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 large egg

Crust & Crumble Topping:

• 1 cup unsalted butter
• 1 3/4 cups all-purpose flour
• 1 cup old-fashioned oats
• 3/4 cup brown sugar
• Pinch of salt
• 1/2 cup chopped walnuts

How to Make Rhubarb Cheesecake Squares

Making rhubarb cheesecake squares is like layering love into a pan — a little tartness, a little sweetness, and a lot of comfort.

Step-by-Step Instructions:

1. Cook the Rhubarb Layer
   In a medium saucepan, combine chopped rhubarb, sugar, and water. Simmer over medium heat, stirring occasionally, for about 8 minutes until the rhubarb softens. Stir in cornstarch and continue cooking for 2–3 minutes until thickened. Set aside to cool.
2. Prepare the Cheesecake Filling
   Beat the softened cream cheese until smooth. Mix in powdered sugar and the egg until creamy and lump-free. This velvety layer will add richness and balance to the tart rhubarb.
3. Make the Crust and Topping
   In a large bowl, stir together flour, oats, brown sugar, and salt. Cut in butter until the mixture forms coarse crumbs. Press half of this mixture into a parchment-lined 9×13-inch baking pan to form the base. Stir the chopped walnuts into the remaining crumb mixture for the topping.

1. Layer it Up
   Pour the cheesecake mixture over the crust and spread evenly. Carefully layer the cooled rhubarb compote over the cheesecake. Finally, sprinkle the walnut-oat crumble over the top.
2. Bake to Perfection
   Bake at 350°F (175°C) for 30–35 minutes, or until the topping turns golden and the cheesecake is set. Let cool completely in the pan.
3. Chill and Slice
   For clean slices and best texture, chill the pan for at least 2 hours before cutting into squares. Serve cold or at room temperature for a comforting, tangy-sweet treat.

Helpful Tips:

• Use Fresh Rhubarb When Possible: The fresher the rhubarb, the brighter the flavor. If using frozen, thaw and drain well to avoid excess moisture.
• Room Temperature Ingredients: For a smooth cheesecake layer, make sure cream cheese and egg are at room temperature before mixing.
• Parchment Paper is Key: Line your baking pan for easy removal and neater slices.
• Add Vanilla (Optional): A touch of vanilla in the cheesecake layer can round out the flavor even more.

Details:

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes + 2 hours chilling
• Yield: 24 squares
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes:

These rhubarb cheesecake bars freeze beautifully. Wrap them individually in plastic wrap, then store in a sealed container. Just thaw overnight in the fridge and enjoy.

Nutritional Information (Per Square):

• Calories: ~250
• Fat: 14g
• Carbohydrates: 28g
• Protein: 4g

Frequently Asked Questions

Can I make rhubarb cheesecake squares gluten-free?
Yes, use a 1:1 gluten-free flour blend and certified gluten-free oats.

How long do these squares last?
Up to 5 days refrigerated, or 2 months frozen.

What can I substitute for walnuts?
Try pecans, almonds, or leave them out entirely for a nut-free version.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze wrapped squares in a sealed container for up to 2 months. Thaw in fridge.

Related Recipes

If you liked these Rhubarb Cheesecake Squares, you’ll definitely enjoy these other cheesy delights:

• Chocolate Covered Strawberry Brownies
• Cherry Cinnamon Rolls with Homemade Filling
• Strawberry Cheesecake Brownies
• Raspberry Glazed Key Lime Cake

Conclusion

Rhubarb Cheesecake Squares are a bite-sized reminder of spring’s bounty and the warmth of family traditions. Whether you’re introducing someone to rhubarb for the first time or bringing back sweet memories from your own childhood, this recipe is sure to bring joy and deliciousness to the table.

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