These bars are the perfect balance of tart, sweet, creamy, and crunchy—a treat that captures the essence of spring and summer. If you love the classic pairing of rhubarb and cheesecake, this recipe is sure to become a favorite! The rich cheesecake layer complements the bright, tangy rhubarb, while the oat and brown sugar crumble adds a buttery, crunchy contrast.

Whether you’re making these for a potluck, holiday dessert, or just to satisfy a sweet craving, they’re easy to prepare and even better the next day!

Why You’ll Love These Rhubarb Cheesecake Squares

1. Perfect Balance of Flavors – The tart rhubarb pairs beautifully with the sweet, creamy cheesecake and buttery crumble.

2. Irresistible Texture – A crunchy oat crumble, velvety cheesecake, and soft rhubarb filling create the perfect bite.

3. Easy to Make – Simple ingredients and straightforward steps make this a foolproof recipe.

4. Great for Any Occasion – Perfect for potlucks, family gatherings, holidays, or a casual treat.

5. Make-Ahead Friendly – They taste even better the next day!

6. Versatile Recipe – Easily swap in different fruits, nuts, or spices for a customized dessert.

7. Freezer-Friendly – Store extras for a ready-to-go treat anytime.

8. Sweet but Not Overpowering – The natural tartness of rhubarb keeps these bars from being overly sweet.

9. No Need for a Pie Crust – The oat crumble doubles as both the crust and the topping.

10. Crowd-Pleaser – Even people who don’t usually like rhubarb will love these!

Ingredients

Rhubarb Layer:

• 5 cups chopped rhubarb (fresh or frozen, see notes)

• 3/4 cup granulated sugar (adjust for sweetness)

• 1 tbsp water

• 3 tsp cornstarch (to thicken the filling)

Cheesecake Layer:

• 16 oz cream cheese, softened

• 1/2 cup icing sugar (powdered sugar)

• 1 large egg

Crust & Crumb Layers:

• 1 cup butter, melted

• 1 3/4 cups all-purpose flour

• 1 cup rolled oats (for texture)

• 3/4 cup brown sugar (adds a deep caramel flavor)

• A pinch of salt

• 1/2 cup chopped walnuts (optional, but adds crunch)

Instructions

Step 1: Prepare the Rhubarb Filling

1. In a medium saucepan, combine the chopped rhubarb, granulated sugar, and water over medium heat.

2. Stir occasionally and let the rhubarb break down, about 5-7 minutes.

3. In a small bowl, mix cornstarch with 1 tablespoon of cold water to form a smooth slurry.

4. Add the cornstarch mixture to the rhubarb and stir continuously until the mixture thickens (about 1-2 minutes).

5. Remove from heat and let cool slightly while you prepare the crust.

Step 2: Make the Crust & Crumb Topping

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.

2. In a large bowl, mix together the melted butter, flour, oats, brown sugar, salt, and walnuts until you have a crumbly texture.

3. Press half of the mixture firmly into the bottom of the pan to form the crust. Reserve the other half for the topping.

Step 3: Prepare the Cheesecake Layer

1. In a medium mixing bowl, beat the cream cheese and icing sugar with an electric mixer until smooth.

2. Add the egg and beat until well combined. The mixture should be creamy and spreadable.

Step 4: Assemble the Layers

1. Spread the cheesecake mixture evenly over the crust.

2. Spoon the rhubarb mixture over the cheesecake layer, spreading it evenly.

3. Sprinkle the remaining oat crumb mixture over the top.

Step 5: Bake & Cool

1. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the cheesecake is set.

2. Allow the bars to cool completely in the pan before cutting.

3. For best results, chill in the refrigerator for at least 2 hours before serving.

Step 6: Serve & Enjoy

Cut into squares and enjoy as is, or serve with whipped cream or a scoop of vanilla ice cream for an extra treat!

 Tips for Perfect Rhubarb Cheesecake Squares

1. Use fresh rhubarb for the best texture. If using frozen, drain excess water.

2. Sweeten to taste. Add extra sugar if your rhubarb is very tart.

3. Let the rhubarb cool before layering to prevent a runny cheesecake.

4. Chilling is key! Refrigerate for at least 2 hours before serving.

5. Toast the oats before mixing for an extra nutty flavor.

6. Use a food processor to get a fine, even crumb for the crust.

7. Line your pan with parchment paper for easy removal.

8. Add lemon zest to the rhubarb for a fresh twist.

9. Don’t overmix the cheesecake batter to keep it creamy.

10. Bake until golden brown. Overbaking can dry out the layers.

11. Let bars cool in the pan before slicing for clean cuts.

12. Use a hot knife to slice for sharp, even squares.

13. Drizzle with white chocolate for extra indulgence.

14. Sprinkle cinnamon into the crumb topping for warmth.

15. Serve with whipped cream or ice cream for an extra treat.

16. Make it a day ahead—they taste even better the next day!

17. Store in the fridge for up to 4 days in an airtight container.

18. Freeze for later—wrap tightly and store for up to 2 months.

19. Substitute walnuts with pecans or almonds for a different crunch.

20. Pair with coffee or tea for the perfect afternoon snack!

 Variations to Try

1. Strawberry Rhubarb Squares – Add strawberries for a fruity blend.

2. Raspberry Rhubarb – Use fresh raspberries for a sweet-tart combo.

3. Apple Rhubarb – Mix in diced apples for a fall-inspired treat.

4. Gluten-Free Version – Use gluten-free flour and certified GF oats.

5. Nut-Free Version – Skip the walnuts or replace with sunflower seeds.

6. Coconut Crumble – Add shredded coconut to the topping.

7. Chocolate Drizzle – Melted white or dark chocolate on top.

8. Almond Rhubarb Bars – Add almond extract for a nutty flavor.

9. Orange Zest – Brighten the flavor with orange zest.

10. Brown Butter Crust – Use browned butter for a richer taste.

11. Cinnamon Sugar Topping – Sprinkle cinnamon sugar over the crumble.

12. Graham Cracker Base – Swap out the crust for crushed graham crackers.

13. Maple Sweetened – Replace sugar with maple syrup for depth.

14. Honey Rhubarb Bars – Sweeten with honey instead of sugar.

15. Vegan Version – Use dairy-free cream cheese and vegan butter.

16. Lemon Cheesecake Layer – Add lemon juice to the cheesecake batter.

17. Mixed Berry Rhubarb – Combine blueberries and blackberries.

18. Caramel Swirl – Drizzle caramel before baking.

19. Pecan Pie Twist – Use pecans and a touch of maple in the crumble.

20. Ginger Spice Bars – Add a dash of ground ginger to the filling.

 Frequently Asked Questions

1. Can I use frozen rhubarb?

Yes! Just thaw and drain the excess liquid before cooking.

2. How do I store leftovers?

Keep in an airtight container in the fridge for up to 4 days.

3. Can I freeze these bars?

Yes! Wrap tightly and freeze for up to 2 months. Thaw in the fridge.

4. How do I make these dairy-free?

Use dairy-free cream cheese and plant-based butter.

5. Can I double the recipe?

Yes! Use a larger pan and bake for 45-50 minutes.

6. What if my cheesecake layer is too runny?

Make sure to fully chill before slicing.

7. Can I make these bars ahead of time?

Yes! They taste even better the next day.

8. Why is my crumble too dry?

Add an extra tablespoon of melted butter.

9. Can I make these sugar-free?

Use a sugar substitute like monk fruit or stevia.

10. How do I make them crunchier?

Toast the oats before mixing into the crumble.

11. What’s the best way to cut them?

Use a hot knife for clean edges.

12. What’s the best topping?

Whipped cream or vanilla ice cream!

13. Can I use a different crust?

Yes! Try a graham cracker or shortbread base.

14. How do I add more rhubarb flavor?

Use less sugar to enhance its natural tartness.

15. Can I make these in a smaller batch?

Halve the recipe and bake in an 8×8-inch pan.

16. What’s the best nut for this recipe?

Pecans, almonds, or walnuts all work great.

17. Can I add extra fruit?

Yes! Strawberries, apples, or raspberries pair well.

18. Can I bake this in a round pan?

Yes, just adjust baking time accordingly.

19. How do I prevent soggy crust?

Pre-bake the crust for 5 minutes before adding layers.

20. Can I use different spices?

Yes! Try cinnamon, nutmeg, or cardamom.