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
Scale
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
