When you think of cheesecake, one of the most decadent desserts, combining it with rhubarb offers a delightful contrast of tanginess and sweetness. Our Rhubarb Cheesecake Squares blend a buttery, crunchy crust with a rich cheesecake layer, topped with a luscious rhubarb filling. These bars are perfect for any occasion, whether it’s a family gathering, a casual dessert, or something special to share with friends. In this recipe, we’ll guide you step-by-step through making the most perfect rhubarb cheesecake squares you’ve ever tasted.
A Little History of Rhubarb Cheesecake Squares
Rhubarb has been used in cooking for centuries, and while it’s technically a vegetable, it’s often used as a fruit in desserts. Its tart flavor pairs beautifully with sweet components, making it an ideal candidate for dishes like pies, jams, and of course, cheesecakes. Cheesecake, on the other hand, dates back to ancient Greece and has evolved over the years into many delightful variations. Our version, Rhubarb Cheesecake Squares, brings together the best of both worlds by layering these classic flavors into a mouthwatering dessert.
Ingredients for Rhubarb Cheesecake Squares
Rhubarb Layer:
- 5 cups chopped fresh rhubarb
- 3/4 cup granulated sugar
- 1 tbsp water
- 3 tsp cornstarch
Cheesecake Layer:
- 16 oz cream cheese (at room temperature)
- 1/2 cup icing sugar
- 1 large egg
Crust/Crumb Layers:
- 1 cup unsalted butter (cold)
- 1 3/4 cups all-purpose flour
- 1 cup old-fashioned oats
- 3/4 cup brown sugar (lightly packed)
- A pinch of salt
- 1/2 cup chopped walnuts
Step-by-Step Instructions
Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C). While the oven is heating up, line a 9×13-inch baking pan with parchment paper. This will make it much easier to lift the cheesecake squares out once baked.
Prepare the Rhubarb Layer
- In a medium-sized saucepan, combine the chopped rhubarb, sugar, and water.
- Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for about 8 minutes, or until the rhubarb softens and starts to break down.
- In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Slowly stir this into the rhubarb mixture and cook for another 2 minutes until it thickens.
- Remove from the heat and let the rhubarb layer cool while you prepare the other components.
Prepare the Cheesecake Layer
- In a large mixing bowl, use an electric mixer to beat together the cream cheese and icing sugar until smooth and creamy.
- Add the egg and continue beating until well combined, making sure the mixture is smooth and free of lumps. Set aside.
Prepare the Crust and Crumb Layers
- In a separate large bowl, combine the cold butter, flour, oats, brown sugar, and a pinch of salt. Using a pastry cutter or your fingers, work the ingredients together until the mixture resembles coarse crumbs.
- Take half of this crumb mixture and press it firmly into the bottom of your prepared pan to form an even crust.
- Add the chopped walnuts to the remaining crumb mixture and set it aside. The walnuts will add a nice crunch to the final topping.
Assemble the Rhubarb Cheesecake Squares
- Spoon the prepared cheesecake mixture over the crust layer and use a spatula to spread it evenly.
- Once the rhubarb mixture has cooled slightly, gently spread it over the cheesecake layer, ensuring an even distribution.
- Sprinkle the remaining crumb and walnut mixture over the rhubarb layer, pressing it lightly so it adheres well during baking.
Bake to Perfection
- Place the pan in the preheated oven and bake for 30-35 minutes, or until the crumb topping is golden brown and the cheesecake layer has set. You’ll know it’s done when the center no longer jiggles when you gently shake the pan.
- Once baked, remove the pan from the oven and allow the squares to cool completely in the pan before attempting to cut them.
Cool, Slice, and Serve
- After the bars have cooled to room temperature, transfer the pan to the refrigerator and chill for at least 2 hours. This will help the cheesecake layer firm up, making it easier to slice.
- Using a sharp knife, cut the cheesecake into squares of your desired size.
- These bars can be served chilled or at room temperature, depending on your preference.
Storage Tips for Rhubarb Cheesecake Squares
To store, place the squares in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just be sure to wrap them tightly in plastic wrap before freezing. When you’re ready to enjoy, simply thaw them in the refrigerator overnight.
Why You’ll Love This Recipe
The buttery, crumbly base combined with the tangy rhubarb and creamy cheesecake makes these Rhubarb Cheesecake Squares truly irresistible. The chopped walnuts in the crumb topping add a crunchy texture that complements the smooth cheesecake perfectly. This dessert is a delicious way to enjoy rhubarb season and can easily be made ahead for a special event.