The bright and tangy punch of rhubarb pairs beautifully with the creamy smoothness of cheesecake in these indulgent dessert squares. A buttery oat and walnut crust cradles the layers, while the golden crumble top adds a delightful crunch with every bite.
Whether you’re harvesting rhubarb fresh from the garden or picking some up at your local market, this is the dessert to celebrate its tart, nostalgic flavor. Perfect for picnics, tea time, or simply enjoying a cozy bite at home, these bars will quickly become a seasonal favorite.
Full recipe:
Ingredients:
Rhubarb Layer:
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5 cups chopped rhubarb
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3/4 cup sugar
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1 Tbsp water
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3 tsp cornstarch
Cheesecake Layer:
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2 bricks (8 oz each) cream cheese, at room temperature
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1/2 cup icing sugar
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1 egg
Crust and Crumble Layer:
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1 cup butter
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1 3/4 cups all-purpose flour
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1 cup oats
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3/4 cup brown sugar
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Pinch of salt
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1/2 cup chopped walnuts
Directions:
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Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper and set aside.
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Rhubarb Layer: In a saucepan over medium heat, cook rhubarb, sugar, and water for about 8 minutes. Stir in cornstarch and simmer for another 2 minutes until thickened. Let cool.
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Cheesecake Layer: In a bowl, beat cream cheese, icing sugar, and egg until smooth. Set aside.
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Crust/Crumble Layer: In a large bowl, crumble together butter, flour, oats, brown sugar, and salt. Press half of this mixture firmly into the prepared pan to form the base.
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Add walnuts to the remaining half of the crust mixture.
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Spoon the cheesecake mixture over the crust and spread evenly, being gentle not to disrupt the crust.
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Spread the cooled rhubarb mixture on top of the cheesecake layer.
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Sprinkle the remaining crumble mixture evenly over the top and lightly press down.
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Bake for about 30 minutes or until the top is golden brown and the cheesecake layer is set.
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Let cool completely before slicing. Store in the refrigerator.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: Approx. 320 kcal per serving | Servings: 16 squares
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A Nostalgic Treat with a Twist: Rhubarb Cheesecake Squares
There’s something deeply comforting about rhubarb. It’s the kind of ingredient that instantly brings to mind spring gardens, grandma’s kitchen, and the aroma of something sweet baking in the oven. Yet, despite its old-fashioned roots, rhubarb has made a full-circle comeback into modern baking—especially in recipes like Rhubarb Cheesecake Squares. These delightful dessert bars are a perfect blend of creamy, tangy, sweet, and crunchy. Whether you’re already a fan of rhubarb or just discovering it, this recipe is one you’ll want to make on repeat.
Why Rhubarb? The Star Ingredient Explained
Rhubarb is technically a vegetable, though it’s usually treated like a fruit in desserts. Its bright, tangy flavor is unique—there’s nothing quite like it. Rhubarb’s tartness perfectly complements sugar, turning it into a dynamic, zesty flavor that cuts through the sweetness of desserts, making every bite balanced and vibrant.
In these squares, rhubarb is gently cooked with sugar to create a jammy, thick layer that brings the whole dessert to life. While fresh rhubarb is ideal, frozen rhubarb works just as well, making this recipe a fantastic option year-round. And if you’re shy of a full 5 cups, don’t worry—this recipe is flexible enough to welcome strawberries or blueberries into the mix for an extra burst of color and flavor.
The Cheesecake Factor: Rich and Creamy Goodness
The cheesecake layer is where this recipe really shines. It’s smooth, velvety, and just the right amount of sweet. Unlike a traditional cheesecake, which often requires water baths and long bake times, this version is quick and simple—no fuss, just results. A single egg is used to bind the cream cheese and powdered sugar together into a luscious filling that bakes beautifully in less than 30 minutes.
This makes Rhubarb Cheesecake Squares an amazing alternative when you crave the flavor and texture of cheesecake but don’t want to invest the time and energy of making a full cake.
The Crumbly Contrast: Oats and Walnuts for Texture
The base and topping are made from the same buttery oat mixture—half is pressed into the bottom of the pan as a crust, and the rest is sprinkled on top with chopped walnuts to form a delicious crumble. It’s golden, crisp, and perfectly textured.
This dual-purpose crust is genius for a couple of reasons. First, it simplifies the baking process by cutting down on prep time. Second, it creates a beautiful contrast between the creamy filling and the tart fruit. And that added crunch from the walnuts? It’s the magic touch that keeps people coming back for another square.
The Versatility You Didn’t Know You Needed
One of the best things about this recipe is how adaptable it is. Don’t like walnuts? Swap in pecans or almonds—or skip the nuts altogether for a nut-free version. Need a gluten-free option? Use certified gluten-free oats and a good-quality gluten-free flour blend. Watching your sugar intake? You can reduce the sugar in both the rhubarb and crumb layers without sacrificing flavor.
Beyond ingredients, this recipe is flexible in how it can be served. Cut it into squares for lunchboxes, potlucks, or bake sales. Slice it into bars for elegant dessert trays or brunch buffets. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a show-stopping after-dinner treat.
A Dessert That Tells a Story
Rhubarb Cheesecake Squares have a certain vintage charm. It’s the kind of dessert that wouldn’t be out of place at a family picnic in the ’70s, but it’s also modern enough to wow your friends at a dinner party today. It combines rustic simplicity with sophisticated flavor in a way few desserts do.
Many of us have memories tied to rhubarb—perhaps growing in a backyard garden, stewed into sauce, or baked into a pie. This recipe is a beautiful way to carry those traditions forward, updated with a touch of creamy indulgence. If you grew up with rhubarb, this dish will taste like home. If you didn’t, prepare to fall in love with a new family favorite.
Baking Tips for Perfect Squares Every Time
If you’re making this recipe for the first time, here are a few tips to ensure the best outcome:
- Use parchment paper: This makes lifting the bars out of the pan and cutting them much easier. Plus, it keeps the crust from sticking.
- Let it cool completely: These bars slice best when fully cooled. Refrigerate them for at least 1 hour before cutting for clean, neat edges.
- Adjust the fruit: Feel free to mix rhubarb with other fruits, like strawberries or raspberries. Just make sure the total fruit volume equals about 5 cups.
- Don’t overbake: Bake just until the crumble top is golden and the cheesecake layer is set in the center. Overbaking can dry out the crust.
- Want a brighter color? A few drops of red food coloring or a handful of red berries can make the rhubarb layer pop visually.
Nutrition and Balance: More Than Just a Sweet Treat
While this dessert certainly falls into the indulgent category, it’s made with a surprising number of wholesome ingredients. Oats add fiber, while walnuts bring healthy fats and a touch of protein. Rhubarb itself is low in calories and packed with antioxidants and vitamin K.
So, while Rhubarb Cheesecake Squares might not be a “health food” per se, they’re a far cry from store-bought snacks loaded with artificial ingredients and preservatives. Plus, when you bake something yourself, you have full control over every component.
Make-Ahead Friendly and Crowd Approved
Another fantastic benefit of this recipe is how well it stores and travels. The bars keep beautifully in the fridge for up to 4–5 days, and they even freeze well for longer storage. Just layer with parchment and seal in an airtight container. Thaw in the fridge overnight before serving.
These bars are also a huge hit at gatherings. Whether you’re serving a crowd at a barbecue, holiday brunch, or office potluck, expect people to ask for the recipe. They’re easy to portion, less messy than traditional pie, and always get rave reviews.
Conclusion
In a world full of cupcakes and cookies, Rhubarb Cheesecake Squares offer something refreshing and memorable. They bring together the best of several worlds—fruit dessert, cheesecake, and crumb bars—all in one bite. They’re a nostalgic throwback and a modern favorite at the same time.
If you’re looking for a new dessert to add to your baking rotation, this is it. It’s simple enough for beginners, satisfying enough for seasoned bakers, and delicious enough to impress anyone who tries them.
