Rhubarb Cheesecake Squares: 5 Sweet Layers You Can’t Resist

Jump to Recipe - Print Recipe

Hello! I’m about to share a dessert that makes my heart skip a beat every spring when those ruby-red rhubarb stalks start showing up at the farmers’ market. These Rhubarb Cheesecake Squares are seriously what dessert dreams are made of! They’ve got this perfect balance of tangy rhubarb, creamy cheesecake, and buttery crumble that’ll make your taste buds do a happy dance. The first time I made these for a family gathering, my normally chatty relatives went completely silent as they savored every bite. Trust me, this recipe is going to become your new spring and summer obsession!

Why You’ll Love This Rhubarb Cheesecake Squares

Perfect Sweet-Tart Balance: The tangy rhubarb and creamy cheesecake create a flavor combination that’s absolutely irresistible.
Make-Ahead Marvel: These squares actually taste better the next day, making them perfect for entertaining.
Seasonal Showstopper: A beautiful way to showcase spring rhubarb that’ll impress everyone at potlucks and gatherings.
Versatile Dessert: Fancy enough for special occasions but easy enough for “just because” baking days.

Ingredients

Rhubarb Layer

Fresh rhubarb: The star of the show! Those tart, vibrant stalks cook down into the most gorgeous jammy layer.
Sugar: Tames rhubarb’s natural tartness without masking its unique flavor.
Water: Just a splash to help the rhubarb break down as it cooks.
Cornstarch: Our thickening hero that transforms the rhubarb into a perfect spreadable consistency.

Cheesecake Layer

Cream cheese: Creates that luscious, velvety middle layer that contrasts beautifully with the tart rhubarb.
Icing sugar: Sweetens the cheesecake without the grittiness of granulated sugar.
Egg: Gives the cheesecake layer structure and that perfect creamy texture.

Crust/Crumb Layers

Butter: The foundation of that irresistible crumbly texture that melts in your mouth.
All-purpose flour: Provides structure to both the base and crumble topping.
Oats: Adds wonderful texture and a subtle nutty flavor to the crumble.
Brown sugar: Brings depth and caramel notes that complement the rhubarb beautifully.
Salt: That tiny pinch makes all the other flavors pop!
Walnuts: Optional but highly recommended for that extra dimension of flavor and crunch.

Note: The exact measurements for all ingredients will be available in the recipe card below the article.

How to Make the Rhubarb Cheesecake Squares

Step 1: Prepare the Rhubarb Layer

Start by combining those gorgeous chopped rhubarb stalks with sugar in a saucepan. As they begin to cook, you’ll notice the rhubarb releasing its juices and starting to break down that’s exactly what we want! Once it’s softened, mix that cornstarch with a little water to create a slurry and stir it in. Watch as the mixture thickens into this beautiful, glossy compote. Set it aside to cool while you work on the other components.

Step 2: Create the Crumb Mixture

In a large bowl, combine the flour, oats, brown sugar, and salt. Now add that butter and use your fingers (my preferred method) or a pastry cutter to work it in until you’ve got a crumbly mixture that holds together when squeezed. If you’re using walnuts, fold them in now. This mixture does double duty as both our crust and our topping!

Step 3: Form the Base

Press about two-thirds of your crumb mixture firmly into the bottom of your prepared baking pan. Make sure it’s even and well-packed this is the foundation of our squares! Pop it in the oven for a quick pre-bake until it’s just starting to turn golden around the edges.

Step 4: Whip Up the Cheesecake Layer

While your crust is baking, beat that room temperature cream cheese until it’s smooth and fluffy. Add the icing sugar and mix until well combined, then beat in the egg. The key here is making sure there are no lumps we want that cheesecake layer to be silky smooth!

Step 5: Layer and Bake

Once your crust has had its pre-bake, spread the cheesecake mixture evenly over the warm base. Next, carefully spoon that gorgeous rhubarb compote over the cheesecake layer, gently spreading it to the edges. Finally, sprinkle the remaining crumb mixture over the top. Back into the oven it goes until the topping is golden and the cheesecake layer is set.

Step 6: The Waiting Game

This is honestly the hardest part! Let those squares cool completely at room temperature, then refrigerate for at least a few hours or overnight. I know it’s tempting to dig in right away, but trust me that chilling time allows all the flavors to meld together and the layers to set properly.

Step 7: Slice and Savor

Once chilled, cut into squares and prepare for a moment of pure dessert bliss! Each bite gives you that perfect combination of buttery crumb, creamy cheesecake, and tangy-sweet rhubarb.

Pro Tips for Making the Recipe

Rhubarb Prep: Remove all leaves (they’re not edible!) and choose the reddest stalks for the prettiest color.
Room Temperature Matters: Make sure your cream cheese is properly softened to avoid lumps in your cheesecake layer.
Clean Cuts: Chill the bars completely and wipe your knife between cuts for picture-perfect squares.
Thickness Control: If your rhubarb mixture seems too thin after adding cornstarch, you can always simmer it a bit longer.

How to Serve

These versatile squares are perfect:

Chilled straight from the refrigerator for the cleanest cuts
With a dollop of whipped cream for extra indulgence
Alongside a scoop of vanilla ice cream for a delightful temperature contrast
With a sprinkle of fresh mint for a pop of color and freshness

Make Ahead and Storage

Storing Leftovers

Keep these treasures in an airtight container in the refrigerator for up to 5 days they actually get better after a day or two!

Freezing

These squares freeze beautifully! Wrap individual portions or the whole batch (uncut) tightly and freeze for up to 3 months.

Make Ahead

You can prepare all components a day ahead and assemble just before baking, or make the entire recipe 1-2 days before serving.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! Just thaw it completely and drain any excess liquid before cooking. You might need to adjust the cornstarch slightly as frozen rhubarb tends to release more water.

What if I don’t have icing sugar for the cheesecake layer?

You can use granulated sugar in a pinch, but process it in a food processor first to make it finer. This helps avoid a gritty texture in your cheesecake layer.

Can I add strawberries to the rhubarb layer?

Yes! The classic strawberry-rhubarb combination works beautifully here. Replace up to half the rhubarb with hulled, chopped strawberries.

Why did my cheesecake layer crack?

This usually happens from overbaking or cooling too quickly. Next time, try baking just until the center is slightly jiggly and let it cool gradually at room temperature before refrigerating.

These Rhubarb Cheesecake Squares are what I call the perfect “special occasion everyday dessert” fancy enough for celebrations but simple enough to make just because you’re craving something amazing. The combination of tart rhubarb, creamy cheesecake, and that buttery oat crumble creates a dessert that hits all the right notes sweet, tangy, creamy, and crunchy in every perfect bite.

They’re the ideal way to showcase rhubarb when it’s in season, but honestly, they’re worth seeking out rhubarb any time of year. Whether you’re a longtime rhubarb enthusiast or trying it for the first time, these squares are guaranteed to become a favorite in your dessert rotation. So grab some rhubarb, preheat that oven, and get ready to create some serious dessert magic!