If you’re craving a creamy, tangy, and utterly delightful spring dessert, Rhubarb Cheesecake Squares are about to become your new obsession. These bars have a dreamy balance of smooth cream cheese, tart rhubarb, and a just-sweet-enough buttery crust, all nestled into perfect little handheld servings. Whether you’re sharing them at a family gathering or keeping a secret stash in the fridge just for you (I won’t tell), their pop of color and flavor are sure to brighten any day. If you’ve never experienced the magic of rhubarb and cheesecake together, you’re in for a treat—these squares bring out the best of both worlds in each bite!
Ingredients You’ll Need
The ingredient list for Rhubarb Cheesecake Squares is refreshingly simple, but every item is essential to creating the vibrant layers and contrasting textures that make these bars so irresistible. Each component plays a specific role in delivering that signature tang, sweetness, and creaminess.
- All-purpose flour: The sturdy foundation for the crust, lending structure and a bit of chew.
- Granulated sugar: Sweetens both the crust and the cheesecake filling, enhancing the flavor of the rhubarb without overpowering it.
- Cold unsalted butter (cubed): Essential for a tender, melt-in-your-mouth crust that offers a buttery richness in every bite.
- Chopped fresh rhubarb: The star ingredient, offering that unmistakable tartness and gorgeous blush color.
- Water: Helps soften and cook down the rhubarb into a luscious compote.
- Lemon juice: Brightens the rhubarb, amplifying its natural tang while adding a lovely citrus note.
- Sugar (for rhubarb): Balances rhubarb’s sharpness and helps it cook into a jammy swirl.
- Cream cheese (softened): The base of the creamy filling, which turns silky smooth when whipped.
- Granulated sugar (for filling): Adds the right level of sweetness to offset the tart rhubarb in the rich cheesecake layer.
- Large egg: Binds the filling so it sets up perfectly when baked—no runny cheesecake here!
- Vanilla extract: A hint of warm vanilla rounds out all the flavors, making the bars fragrant and inviting.
How to Make Rhubarb Cheesecake Squares
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F to make sure it’s nice and hot by the time you’re ready to bake. Line an 8×8-inch baking dish with parchment paper—you’ll thank yourself later when the bars lift out so easily, leaving nothing stuck behind. Get all your ingredients measured and ready; it makes the process smoother and way more enjoyable!
Step 2: Make the Buttery Crust
In a medium bowl, combine the flour and 1/4 cup sugar. Add the cold cubed butter, then use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs—it should hold together when pinched. Press this crumbly goodness firmly and evenly into the prepared pan to form a solid base. Pop it in the oven for about 15 minutes until it’s just turning golden and set. This crust will catch every dribble of creamy and tangy filling later on.
Step 3: Create the Rhubarb Compote
While your crust is baking, grab a small saucepan and stir together the rhubarb, water, lemon juice, and 2 tablespoons sugar. Cook over medium heat, stirring occasionally, until the rhubarb softens into a thick, jammy compote—about 10 minutes. If you like a more rustic look, leave a few pieces of rhubarb chunky for a pop of texture! Set this aside to cool for a minute or two—it’ll swirl best when it’s not piping hot.
Step 4: Mix Up the Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar together until completely smooth and creamy. Add in the egg and vanilla extract, and continue to beat until everything is incorporated, with no lumps in sight. This rich filling is what makes Rhubarb Cheesecake Squares so decadent.
Step 5: Assemble the Bars
Once your crust is out of the oven and still warm, carefully spread the cream cheese mixture on top in an even layer. Dollop spoonfuls of the cooled rhubarb compote over the surface, then gently swirl it through with a knife or toothpick—the more artistic, the better! Each bite will be filled with colorful ribbons of tart fruit and creamy cheesecake.
Step 6: The Final Bake
Return the pan to the oven and bake for 25 to 30 minutes, or until the cheesecake layer is just set in the center—give it a gentle jiggle test if you’re unsure. Remove the pan and let it cool completely at room temperature. For the best texture and clean slices, refrigerate the bars for at least 2 hours before cutting them into beautiful Rhubarb Cheesecake Squares.
How to Serve Rhubarb Cheesecake Squares
Garnishes
For a show-stopping finish, dust your Rhubarb Cheesecake Squares with a sprinkle of powdered sugar just before serving, or add a few curls of lemon zest on top. If you’re feeling extra festive, a dollop of freshly whipped cream transforms each square into a mini masterpiece.
Side Dishes
These bars make a lovely spring dessert all on their own, but they pair wonderfully with a simple cup of herbal tea, iced coffee, or even a bowl of freshly sliced strawberries for an extra burst of juicy sweetness. The balance of tart and creamy means they complement a variety of light after-dinner treats.
Creative Ways to Present
Arrange the squares on a platter lined with parchment or delicate doilies for a tea party vibe, or pack them into a cute bakery box for an edible gift. Cutting them into small bites works great for potlucks, or serve alongside scoops of vanilla bean ice cream for a dreamy spring sundae.
Make Ahead and Storage
Storing Leftovers
Rhubarb Cheesecake Squares keep beautifully in the refrigerator. After they’re fully chilled and sliced, store them in an airtight container, layering parchment or wax paper between rows, for up to 5 days. They’ll stay fresh, creamy, and full of bright flavor.
Freezing
If you want to savor this treat later, freeze the fully cooled and cut squares on a baking sheet until firm, then transfer them to a freezer-safe bag or container, separated by parchment paper. They’ll keep well for up to two months—just thaw in the fridge overnight before serving.
Reheating
While Rhubarb Cheesecake Squares are best enjoyed chilled or at room temperature, you can let them sit out for about 20 minutes if you like them a little softer. It’s not necessary to reheat, but you certainly can zap a square in the microwave for just 10 seconds if a warm dessert is what you’re craving.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just thaw and drain the frozen rhubarb well before cooking it down, as it tends to release more moisture than fresh. It works beautifully and saves you a trip to the store when rhubarb is out of season.
What’s the best way to slice clean squares?
For the cleanest slices, chill the bars thoroughly, then use a large, sharp knife wiped clean between each cut. You can also lightly grease your knife or dip it in hot water for extra clean edges—presentation perfection!
Can I add strawberries or other fruit?
Go for it! Strawberries are a great match for rhubarb’s tartness and create a gorgeous color swirl. Just swap some of the rhubarb for an equal amount of chopped strawberries, and adjust the sweetness to taste.
Do I have to use an electric mixer for the filling?
A hand mixer is ideal for getting a perfectly smooth cheesecake filling, but a sturdy whisk and a bit of elbow grease do the trick if you don’t have one. Soften your cream cheese well beforehand for easier blending.
Can I double the recipe for a larger batch?
Yes! You can double everything and bake in a 9×13-inch pan. The baking time will be similar but may need a few extra minutes—test for doneness by making sure the center is set before removing from the oven.
Final Thoughts
I can’t recommend Rhubarb Cheesecake Squares enough—these colorful, mouthwatering bars are the definition of simple, seasonal baking at its finest. If you’re searching for a reason to celebrate spring’s gorgeous bounty or just need a new dessert to brighten up your week, give these a whirl. I promise, the combination of tangy rhubarb and luscious cheesecake will win you over after just one bite!
Print
Rhubarb Cheesecake Squares Recipe
- Total Time: 1 hour (plus chilling)
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy rhubarb and creamy cheesecake with these irresistible Rhubarb Cheesecake Squares. A perfect treat for spring or any time you crave a fruity dessert!
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter (cubed)
For the Rhubarb Filling:
- 2 cups chopped fresh rhubarb
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 tablespoons sugar (for rhubarb)
For the Cheesecake Layer:
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper.
- Make the Crust: Combine flour and 1/4 cup sugar. Cut in cold butter until mixture resembles coarse crumbs. Press into pan and bake for 15 minutes.
- Prepare Rhubarb: Cook rhubarb, water, lemon juice, and sugar until jam-like. Cool slightly.
- Make Cheesecake Layer: Beat cream cheese and sugar until smooth. Add egg and vanilla, beat until combined.
- Assemble and Bake: Spread cheesecake mixture over crust, swirl rhubarb on top. Bake for 25–30 minutes until set.
- Cool and Serve: Cool, then refrigerate for at least 2 hours. Slice into squares and enjoy!
Notes
- For a thicker swirl, reserve some rhubarb chunks instead of fully cooking it down.
- Add strawberries for a rhubarb-strawberry variation.
- Bars can be made a day ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 17g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
