Rhubarb Cheesecake Squares – glassika recipes

Rhubarb Cheesecake Squares – A Sweet & Tart Dessert Delight! 🍰🍓

Hello, Dessert Lovers!

If you love cheesecake, fruity desserts, and crumbly oat toppings, then these Rhubarb Cheesecake Squares are the perfect treat for you! This delicious layered dessert features a buttery oat crust, a rich and creamy cheesecake center, a sweet-tart rhubarb layer, and a crunchy walnut crumb topping.

With the perfect balance of sweet and tangy flavors, these squares are ideal for spring and summer gatherings, tea parties, or whenever you need a unique and flavorful dessert.

Introduction

Rhubarb is a classic ingredient in many traditional desserts, known for its bright tartness that pairs beautifully with sweet flavors. These Rhubarb Cheesecake Squares highlight that perfect contrast, combining the rich creaminess of cheesecake with the fresh, slightly tangy rhubarb filling and a crumbly oat-walnut topping.

I first made these for a family picnic, and they were an instant hit! The buttery crust, smooth cheesecake, and fruity rhubarb created a deliciously satisfying treat that everyone loved. Now, I make them whenever rhubarb is in season!

Ingredients

To prepare these sweet, creamy, and crumbly Rhubarb Cheesecake Squares, you’ll need:

For the Rhubarb Layer:

5 cups chopped rhubarb 🍓
¾ cup sugar
1 tbsp water
3 tsp cornstarch

For the Cheesecake Layer:

16 oz cream cheese, softened 🧀
½ cup icing sugar
1 egg 🥚

For the Crust & Crumb Layers:

1 cup butter, softened 🧈
1¾ cups all-purpose flour
1 cup oats 🌾
¾ cup brown sugar
A pinch of salt 🧂
½ cup chopped walnuts 🌰

Optional Substitutions & Additions:

No rhubarb? Substitute with strawberries or raspberries.
Nut-free option? Omit the walnuts and add extra oats.
Want a crunchier topping? Mix in ½ cup granola to the crumb layer.
Prefer a different crust? Use graham cracker crumbs instead of oats and flour.

How to Make Rhubarb Cheesecake Squares

Follow these easy steps to create your own sweet, creamy, and crumbly dessert bars:

1️⃣ Prepare the Rhubarb Layer

In a saucepan over medium heat, combine chopped rhubarb, sugar, and water.
Cook for 5-7 minutes, stirring occasionally, until rhubarb softens.
In a small bowl, mix cornstarch with a tablespoon of water to form a slurry.
Stir the cornstarch mixture into the rhubarb and cook for 1-2 more minutes until thickened.
Remove from heat and let cool.

2️⃣ Make the Crust & Crumb Topping

Preheat oven to 350°F (175°C).
In a mixing bowl, combine butter, flour, oats, brown sugar, salt, and chopped walnuts.
Mix until the mixture is crumbly and holds together when pressed.
Press two-thirds of the mixture into a greased 9×13-inch baking dish to form the crust.
Reserve the remaining mixture for the topping.

3️⃣ Prepare the Cheesecake Layer

In a bowl, beat cream cheese and icing sugar until smooth.
Add egg and mix until fully incorporated.

4️⃣ Assemble the Layers

Spread the cheesecake mixture evenly over the pressed crust.
Spoon the cooled rhubarb filling over the cheesecake layer.
Sprinkle the remaining crumb mixture on top.

5️⃣ Bake to Perfection

Bake for 40-45 minutes, or until the top is golden brown and the cheesecake is set.
Let the bars cool completely before slicing for clean layers.

6️⃣ Serve & Enjoy!

Cut into squares and serve chilled or at room temperature.
Enjoy the perfect blend of buttery crust, creamy cheesecake, and tart rhubarb!

Helpful Tips

Cooking Tips

Use fresh rhubarb for the best flavor, but frozen rhubarb works too—just thaw and drain before using.
For extra sweetness, add a drizzle of honey or caramel before serving.
For firmer squares, refrigerate for at least 2 hours before slicing.

Serving Suggestions

✅ Pair with a scoop of vanilla ice cream for extra indulgence.
✅ Top with fresh whipped cream for a light and creamy finish.
✅ Dust with powdered sugar for a bakery-style touch.
✅ Serve with coffee or tea for a cozy dessert moment.

What Chefs Say About This Recipe

Gordon Ramsay – “A beautiful combination of tart and sweet with a perfectly creamy cheesecake filling.”
Martha Stewart – “This dessert highlights rhubarb’s natural flavor in a rich, comforting way.”
Bobby Flay – “The oat crumble and cheesecake layers add amazing texture and depth.”
Ina Garten – “Simple yet elegant—a perfect treat for spring and summer.”
Jamie Oliver – “A fantastic balance of flavors—sweet, tangy, crunchy, and creamy.”

10 Frequently Asked Questions (FAQs)

Can I make these ahead of time? Yes! They taste even better after a day in the fridge.
How do I store leftovers? Keep in an airtight container in the fridge for up to 5 days.
Can I freeze them? Yes! Freeze for up to 2 months and thaw in the fridge before serving.
Can I use quick oats instead of rolled oats? Yes, but the texture may be slightly softer.
What’s the best way to cut them neatly? Chill for at least 2 hours, then use a sharp knife dipped in warm water.
Can I swap rhubarb for another fruit? Yes! Strawberries, raspberries, or even peaches work well.
Do I have to use walnuts? No, you can omit them or replace them with pecans or almonds.
What’s the best way to reheat them? Warm in the oven at 300°F for 10 minutes for a fresh-baked taste.
Can I use a food processor to mix the crust? Yes! It helps create a fine, even crumb texture.
Can I make this in a round cake pan? Yes! Just adjust baking time slightly shorter for smaller pans.

Nutritional Information (Per Serving)

Calories: 290 kcal
Carbohydrates: 38g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Sugar: 18g

Storage and Leftovers

Refrigerate

Store in an airtight container in the fridge for up to 5 days.

Freeze

Wrap tightly and freeze for up to 2 months.

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Conclusion

These Rhubarb Cheesecake Squares are the perfect combination of sweet, tangy, creamy, and crunchy. Whether you’re making them for a special occasion, family gathering, or just a weeknight dessert, they’re sure to impress!

Try this recipe today and let us know how you liked it! 🍓🍰😊