Rhubarb Cheesecake Squares

Introduction

Rhubarb Cheesecake Squares bring together the tart brightness of rhubarb with the creamy richness of cheesecake, all on a buttery, crumbly base. These squares are a delightful twist on traditional cheesecake, perfect for spring and summer when rhubarb is in season.

Easy to cut into neat portions, these bars are ideal for potlucks, picnics, or as an elegant dessert for any occasion. The balance of sweet and tangy flavors makes them truly irresistible.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Cooling/Chilling Time: 3 hours (or overnight)
Total Time: About 4 hours
Difficulty Level: Moderate
Servings: 16 squares

Ingredients

• 1 ¾ cups (220 g) graham cracker crumbs or digestive biscuit crumbs

• ⅓ cup (75 g) unsalted butter, melted

• 2 tablespoons granulated sugar

For the Rhubarb Topping:

• 2 cups rhubarb, chopped into ½-inch pieces (fresh or frozen, thawed)
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice

For the Cheesecake Layer:

• 16 oz (450 g) cream cheese, softened

• ¾ cup (150 g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoons all-purpose flour

• ¼ cup sour cream (or Greek yogurt)

Equipment Needed

• 9×13 inch (23×33 cm) baking pan

• Mixing bowls

• Electric mixer or hand mixer

• Saucepan

• Rubber spatula

• Measuring cups and spoons

Step-by-Step Instructions

1. Prepare the Rhubarb Topping

In a medium saucepan, combine chopped rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb softens, about 5-7 minutes. Remove from heat and let cool to room temperature.

2. Make the Crust

Preheat your oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the crumbs firmly and evenly into the bottom of your greased 9×13 inch pan. Bake for 8-10 minutes until lightly golden. Remove from oven and cool slightly.

3. Prepare the Cheesecake Layer

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in vanilla extract, flour, and sour cream until just combined.

4. Assemble the Bars

Pour the cheesecake batter over the cooled crust and spread evenly with a spatula.
Drop spoonfuls of the cooled rhubarb topping over the cheesecake layer. Using a knife or skewer, gently swirl the rhubarb into the batter to create a marbled effect.

5. Bake

Bake in the preheated oven for 30-35 minutes or until the edges are set and the center is slightly jiggly but not liquid.

6. Cool and Chill

Remove from the oven and allow to cool to room temperature. Then cover and refrigerate for at least 3 hours or preferably overnight. This helps the cheesecake set fully and makes it easier to cut.

Serving Suggestions

• Serve chilled as is, or with a dollop of whipped cream or vegan whipped topping.

• Garnish with fresh mint leaves or a light dusting of powdered sugar for presentation.

Storage

Store leftovers covered in the refrigerator for up to 4 days. For longer storage, freeze the bars in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.

Nutrition Information (per square, approx.)