Rhubarb Cheesecake Squares

If you love rhubarb, cheesecake, and buttery oat crust, you’re in for a real treat! These Rhubarb Cheesecake Squares offer the perfect blend of flavors—tangy rhubarb, creamy cheesecake, and a crumbly oat topping. This dessert is both comforting and elegant, making it great for everyday snacking or special occasions.

Whether you’re an experienced baker or just getting started, this recipe is easy to follow and delivers amazing results. Let’s dive into why this dessert is so special and how you can make it at home!

Why This Recipe Works

✔ Delicious Layers – Each bite features a buttery crust, tangy rhubarb filling, creamy cheesecake, and crumbly oat topping. The combination of textures makes it irresistible!

✔ Easy to Make – No complicated techniques are required. If you can mix, spread, and bake, you can make these cheesecake squares!

✔ Perfect for Any Occasion – These bars are easy to cut and serve, making them great for potlucks, brunches, parties, and casual snacking.

✔ Great for Spring & Summer – Rhubarb is at its peak in the warmer months, making this dessert seasonal and fresh.

✔ Make-Ahead Friendly – These bars taste even better the next day, so you can prepare them in advance.

Ingredients You’ll Need

This recipe has three layers: a buttery oat crust, a smooth cheesecake layer, and a sweet-tart rhubarb filling. Here’s what you need:

For the Rhubarb Filling:

5 cups rhubarb, chopped – Fresh rhubarb works best, but frozen can be used if thawed and drained.

3/4 cup sugar – Sweetens the tart rhubarb.

1 tablespoon water – Helps dissolve the sugar.

3 teaspoons cornstarch – Thickens the filling.

For the Cheesecake Layer:

16 oz cream cheese, softened – Room temperature cream cheese ensures a smooth, creamy filling.

1/2 cup icing sugar – Adds sweetness without graininess.

1 egg – Helps bind the cheesecake mixture.

For the Crust & Crumble Topping:

1 cup butter – Provides rich flavor and helps bind the crust.

1 3/4 cups all-purpose flour – Gives the crust structure.

1 cup oats – Adds texture and a bit of chewiness.

3/4 cup brown sugar – Adds sweetness and a hint of caramel flavor.

A pinch of salt – Balances the sweetness.

1/2 cup chopped walnuts – Optional, but they add a great crunch!

How to Make Rhubarb Cheesecake Squares

Follow these simple steps to make these irresistible squares:

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.

Step 2: Make the Rhubarb Filling

In a saucepan over medium heat, combine the chopped rhubarb, sugar, and water.

Cook, stirring occasionally, until the rhubarb softens (about 5–7 minutes).

Stir in the cornstarch, cooking for another 2 minutes until the mixture thickens.

Remove from heat and set aside to cool slightly.

Step 3: Make the Crust & Crumble

In a large bowl, mix together the flour, oats, brown sugar, salt, and chopped walnuts.

Cut in the butter until the mixture resembles coarse crumbs.

Press half of this mixture into the bottom of your prepared baking dish. Set the rest aside for the topping.

Step 4: Make the Cheesecake Layer

In a medium bowl, beat together the cream cheese, icing sugar, and egg until smooth and creamy.

Spread the cheesecake mixture evenly over the crust.

Step 5: Assemble the Layers

Pour the rhubarb filling over the cheesecake layer.

Sprinkle the remaining crumb mixture evenly on top.

Step 6: Bake

Bake for 35–40 minutes, or until the topping is golden brown and the center is set.

Step 7: Cool & Chill

Let the bars cool at room temperature, then refrigerate for at least 2 hours before slicing.

Tips for Success

⭐ Use Fresh Rhubarb When Possible – Fresh rhubarb has the best flavor and texture. If using frozen rhubarb, make sure to thaw and drain it well to prevent excess moisture.

⭐ Don’t Overmix the Cheesecake Layer – Overbeating can incorporate too much air, leading to cracks. Mix until just combined.

⭐ Let the Bars Cool Completely – These bars firm up as they cool, making them easier to slice.

⭐ Chill Before Serving – Refrigerating for at least 2 hours enhances the flavor and texture.

Serving Suggestions

These Rhubarb Cheesecake Squares are delicious on their own, but here are some ways to elevate them:

✔ Drizzle with White Chocolate – A little melted white chocolate makes these bars even more indulgent.

✔ Dust with Powdered Sugar – A light dusting adds a beautiful finishing touch.

✔ Serve with Whipped Cream or Ice Cream – Vanilla ice cream or whipped cream pairs beautifully with the tart rhubarb.

✔ Garnish with Fresh Berries – Strawberries or raspberries add a nice contrast in flavor.

Storage & Freezing Instructions

These bars store well, making them a great make-ahead dessert.

In the Fridge: Store in an airtight container in the refrigerator for up to 5 days.

In the Freezer: Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

Can I Use Other Fruits Instead of Rhubarb?

Yes! You can substitute strawberries, raspberries, or a mix of both for a sweeter variation.

Why Is My Rhubarb Filling Too Runny?

Make sure to cook the rhubarb filling long enough so that the cornstarch thickens it. If using frozen rhubarb, drain any excess liquid before cooking.

Can I Make This Recipe Gluten-Free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend, and make sure your oats are certified gluten-free.

Final Thoughts

Rhubarb Cheesecake Squares are a perfectly balanced dessert—sweet, tangy, creamy, and crunchy all in one bite. They’re easy to make, great for any occasion, and an excellent way to enjoy rhubarb season.

So, whether you’re looking for a nostalgic treat, a delicious way to use fresh rhubarb, or a show-stopping dessert, give these bars a try!

Will you be making these? Let me know how they turn out!

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