Rhubarb Cheesecake Squares – The Best Tangy Dessert Bars to Bake

Name: Rhubarb Cheesecake Squares
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 5 cups chopped rhubarb; 3/4 cup sugar; 1 Tbsp water; 3 tsp cornstarch; 16 oz cream cheese, room temperature; 1/2 cup icing sugar; 1 egg; 1 cup butter; 1 3/4 cups all-purpose flour; 1 cup oats; 3/4 cup brown sugar; Pinch of salt; 1/2 cup chopped walnuts

Jump to Recipe·Print Recipe

Nothing says spring and summer quite like rhubarb desserts, and these rhubarb cheesecake squares are the best way to show off this tart seasonal star. With a creamy cheesecake middle, a crisp oat crumb base and topping, and that sweet-tangy rhubarb filling, these bars are the perfect balance of flavors and textures. Whether you’ve got a backyard rhubarb patch or you scored some fresh stalks at the farmer’s market, this dessert will impress every time. Don’t miss our Boston Cream Pie Cheesecake for another decadent square-style dessert.

The Perfect Dessert Bar for Rhubarb Season

What makes Rhubarb Cheesecake Squares unique?

Unlike traditional cheesecake, this treat bakes in a 9×13 pan and slices easily into finger-friendly bars. That makes it perfect for gatherings, bake sales, or even freezing for later. The rhubarb layer adds a bold pop of color and flavor, cutting through the richness of the cream cheese with a pleasant tang.

Why rhubarb works so well in bars and cheesecakes

Rhubarb is naturally acidic, which balances out creamy or sweet components like cheesecake and brown sugar oat crumble. In bar desserts, that contrast is everything—sweet, tart, rich, and buttery in each bite.

Essential Ingredients and Substitutions

Rhubarb: fresh, frozen, or blended with strawberries

Fresh rhubarb is ideal, but if you only have frozen, thaw it first and drain the excess liquid. You can also swap in part strawberries or blueberries if you’re short on rhubarb. Many readers love adding a cup of chopped strawberries for a pinker, fruitier twist.

Cream cheese tips: what kind to use and room temperature importance

Use full-fat cream cheese for the smoothest texture. Let it sit at room temperature before mixing to avoid lumps and make it easier to spread.

Crumb layer explained: butter, oats, brown sugar, and flour ratios

This layer does triple duty: it forms the base, the topping, and the texture boost. A mix of butter, oats, flour, and brown sugar gives it structure and crunch. Oats add a chewy element and brown sugar provides caramel-like notes.

Nut options: walnuts, pecans, or nut-free adjustments

Walnuts are classic here, but pecans offer a buttery depth. For a nut-free version, just leave them out or replace with sunflower seeds for a crunch that still works.

How to Make Rhubarb Cheesecake Squares

Step-by-step instructions for each layer

Rhubarb Layer: Combine 5 cups chopped rhubarb, ¾ cup sugar, and 1 tablespoon water. Simmer for 8 minutes, then stir in 3 tsp cornstarch and cook 2 minutes more.
Cheesecake Layer: Beat 16 oz cream cheese with ½ cup icing sugar and 1 egg until creamy.

Crumb Base and Topping: Combine 1 cup butter, 1¾ cups flour, 1 cup oats, ¾ cup brown sugar, and a pinch of salt. Press half into a parchment-lined 9×13” pan. Stir ½ cup chopped walnuts into the rest.

Tips to prevent crust crumbling or soggy bottoms

Firmly press the base before baking. Let the rhubarb mixture cool slightly so it doesn’t steam the crust. If you’re using frozen rhubarb, drain it well or increase the cornstarch slightly to thicken the filling.

How to bake and test for doneness without overcooking

Bake at 350°F for about 30 minutes. The top should be golden, and the center set—not jiggly. Let the bars cool fully in the pan before slicing for neat edges.

Expert Tips for Best Texture and Flavor

Cooling, slicing, and storing tips for clean-cut squares

Cool bars completely before cutting, ideally overnight in the fridge. Use a sharp knife wiped clean between cuts. Store them in a covered container in the refrigerator for up to 5 days.

How to boost the tang and sweetness balance

If your rhubarb is extra sour, sprinkle a bit of extra sugar before baking. Add 1 tsp vanilla or lemon zest to the cheesecake for more depth.

Flavor add-ins: cinnamon, vanilla, or a hint of lemon

Want to spice things up? Add ½ tsp cinnamon to the crumb mix or 1 tsp lemon juice to the rhubarb layer. A splash of vanilla extract in the cheesecake is a lovely touch.

Common Mistakes to Avoid

Overmixing the cheesecake layer

Beating too long adds air and can cause cracking. Mix until just smooth.

Using hot rhubarb mixture too soon

Pouring it over the cheesecake while hot can soften or separate the layers. Let it cool 10–15 minutes first.

Incorrect layering that ruins the final structure

Always layer: crust first, then cheesecake, then fruit, then top crumb. It’s tempting to swirl things together, but that creates mush.

Looking for inspiration? Try our Sopapilla Cheesecake Bars or check out these Cream Cheese Brownies for more crowd-pleasing square desserts.

Creative Variations to Try

Rhubarb and strawberry cheesecake squares

Mix 1 cup sliced strawberries with 4 cups rhubarb for a classic combination. The sweetness of strawberries balances rhubarb’s tart edge beautifully and gives the bars a stunning rosy hue.

Blueberry-rhubarb bar version

Try swapping in a cup of blueberries for a tangy twist. Blueberries add juiciness and deepen the color—perfect for summer picnics.

Gluten-free or egg-free adaptations

For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats. To go egg-free, swap the egg in the cheesecake layer with ¼ cup unsweetened applesauce or plain Greek yogurt.

Serving Ideas and Occasions

Perfect for potlucks, picnics, or holiday brunches

These bars hold up well at room temperature once baked, making them ideal for sharing. You can even bake them a day ahead to save time on event day.

Pairing with drinks: coffee, tea, or sparkling lemonade

Pair these cheesecake squares with a warm cappuccino, iced tea, or a bright citrus drink. For summer, sparkling strawberry lemonade is a crowd favorite.

Presentation tips to impress your guests

Dust the finished squares lightly with powdered sugar or drizzle with vanilla glaze. Serve on a white platter for a pop of color and contrast.

Storage, Freezing, and Make-Ahead Tips

How to store in fridge without sogginess

Place cut squares in a single layer in an airtight container, with parchment between layers. Store in the fridge for up to 5 days.

Can you freeze rhubarb cheesecake squares? Best practices

Yes! Wrap individual bars in plastic wrap, then foil, and freeze in a zip bag for up to 2 months. Thaw overnight in the fridge before serving.

How far in advance you can prepare them

Make the entire recipe up to 2 days in advance and refrigerate. For optimal texture, slice just before serving.

Rhubarb 101: A Brief Ingredient Guide

How to pick and prep rhubarb

Look for crisp, deep red stalks with no blemishes. Avoid leaves—they’re toxic. Wash, trim ends, and chop into small pieces for even cooking.

Nutritional value and health perks

Rhubarb is low in calories and a good source of vitamin K and fiber. Its tartness also means you’ll use less sugar in other layers.

What pairs well with rhubarb in baking

Try rhubarb with strawberries, blueberries, raspberries, citrus zest, vanilla, or warm spices like cinnamon and ginger.

Frequently Asked Questions

Can I use frozen rhubarb?

Absolutely. Just be sure to thaw and drain it first, as frozen rhubarb releases extra liquid that can water down your bars.

Do these bars freeze well?

Yes, they freeze beautifully. Just wrap tightly and freeze in layers separated by parchment. Thaw before serving.

Can I reduce sugar without ruining the recipe?

You can cut sugar by 10–15%, especially in the rhubarb or crumb layer. Just keep in mind that rhubarb is quite tart on its own.

What’s the best egg substitute for allergies?

Try ¼ cup unsweetened applesauce, plain Greek yogurt, or commercial egg replacer in the cheesecake layer. All work well without compromising texture.

Discover great ideas like our No-Bake Peppermint Cheesecake or learn more about storing baked goods with our Easy Apple Crisp Bars.

Conclusion

Rhubarb Cheesecake Squares are the perfect combination of sweet, tangy, creamy, and crunchy. They’re easy to make, adaptable to different diets, and guaranteed to stand out at any event. Whether you’re a rhubarb rookie or a seasonal baker, this bar dessert belongs in your rotation. Want even more dessert bar inspiration? Check out our Pumpkin Caramel Cheesecake Delight and get ready to bake your way to compliments.