Rhubarb Cheesecake Bars

If you’re a fan of rhubarb but want more than a pie, try these rhubarb cheesecake bars. This quick and easy rhubarb recipe puts tart and tasty rhubarb front and center for a wonderfully flavorful treat. Think beyond spring too: You can use fresh or frozen rhubarb, which makes this a year-round delight.

Like all cheesecake bar recipes, this one is all about the layering: A simple, buttery oat crust is topped with a dreamy cream cheese filling, sweetened rhubarb and a crumble topping. Once baked and chilled, the rhubarb cream cheese bars can be cut into individual servings for potlucks, barbecues, bake sales and more.

Ingredients for Rhubarb Cheesecake Bars

• All-purpose flour: Flour provides structure in the crust and streusel-like topping.
• Old-fashioned oats: Oats add a hearty texture to the crust and topping of these rhubarb bars with cream cheese. This recipe uses old-fashioned oats, but you could also use rolled oats.
• Brown sugar: Brown sugar adds depth of flavor and sweetness to these bars. Choose either light or dark brown sugar; the latter will have more molasses flavor.
• Butter: Cold unsalted butter is cubed and cut into the dry ingredients, giving the crust a nice buttery texture and flavor.
• Cream cheese: Cream cheese creates a slightly tangy cheesecake filling. Soften the cream cheese to room temperature for the smoothest filling.
• Sugar: Granulated sugar balances the cheesecake filling.
• Salt: Just a touch of salt goes a long way in ensuring balanced flavor.
• Cinnamon and nutmeg: Small amounts of cinnamon and nutmeg enhance the taste of these rhubarb cheesecake squares.
• Egg: One large egg provides rich flavor and texture and helps the filling rise while baking. Start with a room-temperature egg for easy incorporation.
• Vanilla extract: It is always good to use the best vanilla extract for baking. Its flavor is better than that of imitation vanilla.
• Rhubarb: Rhubarb is a tart vegetable that grows well in cooler climates. It’s commonly harvested in the spring, making it a perfect partner to its seasonal sibling, the strawberry, in pies, jams and other desserts. You can use either diced fresh or frozen rhubarb in this recipe; just be sure to thaw frozen rhubarb beforehand.

Directions

Step 1: Make the crust

Preheat the oven to 350°F. In a small bowl, mix together the flour, oats and brown sugar. Cut in the butter until the mixture is crumbly. Reserve 1 cup of the flour mixture for the topping. Press the remaining mixture into the bottom of a greased 9-inch square baking pan.

Step 2: Make the filling

Beat the cream cheese, sugar, salt and spices until smooth. Add the egg and vanilla, and beat on low speed just until combined. Fold in the rhubarb. Spread the filling over the crust, and sprinkle the filling with the topping.

Step 3: Bake the bars

Bake the bars for 40 minutes or until the topping is golden brown and the filling is set. Let the pan cool on a wire rack for one hour.

Editor’s Tip: As when testing any cheesecake for doneness, do the wobble test to see if the bars are ready to come out of the oven.

Step 4: Chill before serving

Refrigerate the bars, covered, until cold, about two hours. Cut into squares to serve.

Ellie Crowley for Taste of Home

Rhubarb Cheesecake Bar Variations

• Add strawberries: Strawberry and rhubarb are a classic combination. Replace 1/2 cup of rhubarb with fresh, sliced strawberries for the ultimate springtime treat.
• Top with a drizzle: Love the look of a drizzle? Finish these bars with a simple glaze. Enhance it with a touch of vanilla or almond extract.
• Incorporate citrus: A touch of lemon zest can really enhance the flavor of rhubarb desserts. Zest half a lemon and add it to the filling.

How to Store Rhubarb Cheesecake Bars

Because of the cheesecake filling, you must store rhubarb cheesecake squares in the refrigerator. Keep them in an airtight container or wrapped tightly to maintain freshness, and store the bars for up to five days.

Can you freeze rhubarb cheesecake bars?

You can freeze rhubarb cream cheese bars. Store the bars in an airtight container with parchment between each layer, or wrap each bar individually in storage wrap and place them in a freezer bag. Store the bars in the freezer for up to three months. Thaw them in the refrigerator before serving.

Can you make rhubarb cheesecake bars ahead of time?

To make these bars ahead of time, bake them, let them cool, and then leave them in the fridge overnight before cutting and serving.

Rhubarb Cheesecake Bar Tips

Ellie Crowley for Taste of Home

What’s the difference between fresh and frozen rhubarb for cheesecake bars?

Because it bakes down, there isn’t much difference between fresh and frozen rhubarb in this dessert. This recipe is easily adaptable to whatever rhubarb you find, allowing you to make the bars in any season. If using frozen rhubarb, let it fully thaw before folding it into the filling. Learn how to freeze rhubarb so you can always have it on hand.

What’s the best way to cut rhubarb cheesecake bars?

Use a serrated knife to get clean slices of rhubarb cheesecake bars. Dip the knife into warm water first and dry it off before slicing, then after slicing wipe it clean and repeat for the rest of the bars. To lift the bars out of the pan for cutting, make a sling with two pieces of parchment before adding the crust and filling to the baking pan. Once baked, cooled and chilled, lift the bars out of the pan with the sling.