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.

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

Description

These rhubarb cheesecake squares feature a buttery oat crust, a creamy cheesecake center, and a tangy-sweet rhubarb topping, baked to perfection for a delightful spring or summer dessert.

Ingredients

Scale

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

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Instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a saucepan, combine chopped rhubarb, sugar, and water. Simmer over medium heat for 8 minutes. Stir in cornstarch and cook for 2 more minutes. Set aside to cool.
In a bowl, beat cream cheese, icing sugar, and egg until smooth. Set aside.
In another bowl, mix butter, flour, oats, brown sugar, and salt. Press half of this mixture firmly into the bottom of the prepared pan.
Stir chopped walnuts into the remaining crumb mixture and reserve for topping.
Spoon the cheesecake mixture evenly over the pressed crust and gently spread.
Top with the rhubarb mixture, then sprinkle the reserved crumb mixture evenly on top.
Lightly press down the top layer and bake for about 30 minutes, or until the top is golden and the cheesecake is set.
Cool completely in the pan before slicing into squares. Store in the fridge.

Notes

Frozen rhubarb can be used, but should be thawed and drained first.
You can replace walnuts with pecans or omit for a nut-free version.
Add strawberries or blueberries to the rhubarb for a fruity variation.
For egg allergies, replace the egg with 1/4 cup applesauce or Greek yogurt.
Bars freeze well if wrapped tightly in plastic and foil.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 18g
Sodium: 140mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg