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Rhubarb cheesecake squares on a plate, garnished with fresh rhubarb

Delightful Rhubarb Cheesecake Squares

A nostalgic dessert featuring the tartness of rhubarb paired with a creamy cheesecake filling, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 250 kcal

Ingredients
  

For the Rhubarb Filling

  • 5 cups chopped rhubarb Fresh is best, but frozen works too.
  • 3/4 cup sugar Provides sweetness to balance the rhubarb's tartness.
  • 1 Tbsp water Helps soften the rhubarb during cooking.
  • 3 tsp cornstarch Thickens the rhubarb compote for a perfect texture.

For the Cheesecake Filling

  • 16 oz cream cheese Gives richness and creamy consistency to the filling.
  • 1/2 cup icing sugar Can use granulated sugar if needed.
  • 1 pc egg Helps set the cheesecake for a delightful bite.

For the Crust and Topping

  • 1 cup butter Essential for a rich and buttery crust and topping.
  • 1 3/4 cups flour Provides structure for the crust.
  • 1 cup oats Adds texture to the crust; can substitute with graham cracker crumbs.
  • 3/4 cup brown sugar Enhances sweetness and depth of flavor.
  • a pinch salt Balances out the sweetness beautifully.
  • 1/2 cup chopped walnuts Adds crunch to the topping; substitute with pecans or omit for a nut-free option.

Instructions
 

Prepare the Rhubarb Filling

  • Place the chopped rhubarb, sugar, water, and cornstarch in a saucepan over medium heat. Cook gently, stirring often until the rhubarb is soft and begins to break down, about 5-7 minutes.

Make the Crust and Topping

  • In a large mixing bowl, cream together the butter and sugars until light and fluffy. Gradually mix in the flour, oats, and salt until combined. Set aside a cup of this mixture for the topping, then press the remaining mixture firmly into the bottom of a greased 9x13-inch baking dish.

Prepare the Cheesecake Filling

  • In a separate bowl, beat the cream cheese until smooth. Gradually add the icing sugar and egg, mixing until just combined.

Assemble the Squares

  • Spread the cheesecake filling evenly over the crust. Pour the rhubarb filling on top of the cheesecake layer and gently swirl the fillings together for a marbled effect.

Add the Topping

  • Sprinkle the reserved crust mixture over the rhubarb layer.

Bake the Squares

  • Preheat your oven to 350°F (175°C) and bake the squares for about 25-30 minutes, or until the top is golden and the filling is just set.

Cool and Serve

  • Allow the squares to cool completely before slicing.

Notes

Optional variations include adding a splash of vanilla extract or a hint of ginger to the rhubarb for unique flavors. You can store leftovers in an airtight container for up to five days.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 15g
Keyword Baking, Cheesecake Squares, Comfort Food, Family Recipe, Rhubarb Dessert
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