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Rhubarb Cheesecake Squares

It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
  • Total Time
    Prep: 25 min. Bake: 40 min. + chilling
  • Makes
    16 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter, cubed
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 large egg, room temperature, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups diced fresh or frozen rhubarb, thawed

Directions

  • Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan.
  • For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping.
  • Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.
Nutrition Facts
1 square: 216 calories, 11g fat (7g saturated fat), 41mg cholesterol, 171mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.

Reviews

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Average Rating:
  • Stacey
    Jun 29, 2020

    I doubled the rhubarb because I love a lot of fruit. It was still too sweet for me so next time I will half the sugar, I think that will make it perfect! Overall I'm so glad I found this recipe. The bottom crust was perfect, and the topping crunchy; just too sweet as listed.

  • mrkcook
    May 27, 2020

    These were delicious and refreshing. The entire pan disappeared in less than 24 hours!

  • knollbrookcook
    Apr 24, 2020

    This was a different but delicious cheesecake. I used only a scant amount of nutmeg and a scant measurement of the cinnamon. I used frozen rhubarb that I let thaw and then I drained the liquid off. I did not press or squeeze it and it worked just fine. I will be making this again for sure. I also think that 12 servings is more reasonable.

  • karen fine
    Apr 9, 2020

    I Just made these yesterday using frozen rhubarb and they are really awesome! Crunchy crust and tart filling to compliment the sweet topping. I tossed some blueberries on the crust before adding the filling. So I ultimately made Blu-Barb Bars!

  • Lynn
    Jul 28, 2019

    I made these today-- didn't change a thing---delicious and a big hit !

  • shannondobos
    Jul 16, 2019

    I followed this recipe exactly as written, and they turned out well. I loved them! They weren't the first dessert to go off the tray at my gathering, but once people tried them, they disappeared.

  • Kimberly
    Jun 11, 2019

    No comment left

  • Sally
    Jun 9, 2019

    This dessert is wonderful! I mixed strawberries and rhubarb

  • joelisowe
    Jun 1, 2018

    No comment left

  • berg9153
    May 15, 2018

    My family loved these bars!