What is rhubarb cheesecake?

Rhubarb cheesecake is a dessert that combines creamy cheesecake filling with rhubarb, often as a swirl, topping, or compote. In these Rhubarb Cheesecake Squares, the rhubarb gets swirled into the top layer for a bright tart contrast.

What are the common mistakes when making rhubarb cake?

The biggest mistakes are using rhubarb that holds too much water, undercooking the fruit, or overbaking the dessert. Also, skipping room temperature dairy can leave the filling uneven or lumpy.

Should you pre cook rhubarb for crumble?

Not always, but for this recipe, yes. Since Rhubarb Cheesecake Squares need a thicker swirl, cooking the rhubarb first helps remove extra moisture and deepens the flavor.

What brings out the flavour of rhubarb?

Sugar and lemon juice really help rhubarb shine. Vanilla also rounds out the tartness, while a buttery crust gives it a warm base.

Rhubarb Cheesecake Squares Recipe That Feels Amazing

Name: Rhubarb Cheesecake Squares Recipe That Feels Amazing
Prep time: 10 min
Cook time: 35 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups sliced fresh rhubarb; 1/2 cup sugar; 2 teaspoons lemon juice; 1 cup flour; 1 cup quick-cooking oats; 1/4 cup brown sugar; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted and slightly cooled; 8 ounces cream cheese, room temperature; 1/2 cup sugar; 1/2 cup half-and-half, room temperature; 1 large egg, room temperature; 2 teaspoons vanilla extract

Description

Rhubarb Cheesecake Squares are creamy, tangy dessert bars with three simple layers: a buttery oat crust, a smooth cheesecake filling, and a tart-sweet rhubarb compote swirl. They are rich, slightly tart, and perfect for spring gatherings or make-ahead desserts.

Ingredients

Scale

1 1/2 cups sliced fresh rhubarb

1/2 cup sugar

2 teaspoons lemon juice

1 cup flour

1 cup quick-cooking oats

1/4 cup brown sugar

1/2 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

8 ounces cream cheese, room temperature

1/2 cup sugar

1/2 cup half-and-half, room temperature

1 large egg, room temperature

2 teaspoons vanilla extract

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Instructions

1. Cook the rhubarb, sugar, and lemon juice over medium heat until the rhubarb softens, releases liquid, and reduces to a thick compote; let it cool.

2. Heat the oven to 350°F. Line a 9×9-inch pan with parchment, leaving overhang, and lightly grease it.

3. Mix the flour, oats, brown sugar, and salt, then stir in melted butter until crumbly. Press firmly into the pan and bake until the edges are lightly golden, about 10 to 12 minutes. Let the crust cool slightly.

4. Beat the cream cheese and sugar until light and smooth, then mix in the half-and-half, egg, and vanilla until fully combined.

5. Spread the filling over the baked crust. Drop small spoonfuls of cooled rhubarb compote over the top and gently swirl it through the batter with a knife or similar tool.

6. Bake until the edges are set and lightly golden and the center still has a slight wobble, about 20 to 25 minutes.

7. Cool completely, then refrigerate for at least 4 hours or overnight before lifting from the pan and slicing.

Notes

Store covered in the refrigerator for up to 5 days.

A metal or stoneware pan is preferred; glass pans bake more slowly and may require extra time.

For cleaner slices, chill thoroughly and cut with a sharp knife warmed under hot water.

Makes 12 servings.

Prep time: 10 minutes.

Cook time: 35 minutes.

Chill time: 4 hours.

Total time: 4 hours 45 minutes.

Course: dessert.

Cuisine: American.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 225 kcal
Sugar: 17 g
Sodium: 115 mg
Fat: 12 g
Saturated Fat: 7 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 44 mg