Description
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.
Ingredients
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
Instructions
-
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. -
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. -
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. -
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. -
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. -
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.
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.