Rhubarb Cheesecake Squares

These Rhubarb Cheesecake Squares are the kind of spring dessert I crave as soon as rhubarb starts popping up at the market. The layers of tender oat crust and creamy spiced filling make every bite feel like a cozy celebration. I love making these a day in advance and cutting them into tidy squares once chilled. They are always the first treat to disappear at gatherings.

I first made this recipe for a Mother’s Day brunch and it was such a hit that it has become a yearly tradition. My sister even requests I bring a batch every time we visit.

Ingredients

• All purpose flour: provides structure to the crust and topping use unbleached for best results
• Old fashioned oats: add texture and a slightly nutty flavor avoid quick oats
• Brown sugar: enhances moisture and brings a warm molasses note firmly pack for accurate measuring
• Unsalted butter: ensures richness and holds the crust together use it cold and cube it for best blending
• Cream cheese: creates a velvety base for the filling always let it fully soften for easy mixing
• Granulated sugar: sweetens the filling evenly and helps balance the rhubarb tartness
• Salt: lifts the flavors in the filling just a touch to round things out
• Ground cinnamon: gives warm depth and pairs beautifully with rhubarb
• Ground nutmeg: adds subtle aromatic complexity fresh ground is ideal
• Egg: binds the filling and adds richness bring it to room temperature for better incorporation
• Vanilla extract: brings mellow sweetness and rounds out the spice
• Fresh or thawed frozen rhubarb: delivers that signature tang dice evenly and drain if frozen

Step-by-Step Instructions

Prep the Pan:

Preheat the oven to 350 degrees Fahrenheit and grease a 9 inch square baking pan you can also line it with parchment paper for easier removal later

Make the Crust and Topping:

In a medium bowl stir together the flour oats and brown sugar then cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture forms coarse crumbs reserve 1 cup of this mixture for the topping

Form the Crust:

Press the remaining mixture firmly into the bottom of your prepared pan using a spatula or the bottom of a measuring cup to pack it down evenly

Mix the Filling:

In a large bowl beat the softened cream cheese sugar salt cinnamon and nutmeg until completely smooth then add the egg and vanilla and mix just until blended avoid overmixing

Fold in the Rhubarb:

Gently fold in the diced rhubarb with a spatula keeping the mixture light to avoid breaking down the fruit

Assemble the Layers:

Spread the cream cheese mixture evenly over the crust then sprinkle the reserved crumb mixture over the top to form the crumble

Bake:

Bake for about 40 minutes until the filling is set and the crumble is golden and crisp on top

Cool and Chill:

Allow the bars to cool in the pan on a wire rack for 1 hour then cover and refrigerate for at least 2 hours to set fully before slicing

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Storage Tips

Store leftovers tightly covered in the fridge for up to 5 days. If you want to freeze them layer the cut squares with parchment paper in an airtight container and freeze for up to 2 months. Let them thaw overnight in the refrigerator for the best texture.

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Ingredient Substitutions

If you do not have rhubarb try using fresh or frozen strawberries or raspberries. A half and half blend also works beautifully. You can use quick oats in a pinch but the texture will be slightly softer.

Serving Suggestions

Serve these squares with a dollop of whipped cream or a scoop of vanilla ice cream. They pair wonderfully with hot tea or coffee and make a lovely addition to spring brunch tables or afternoon dessert platters.

Cultural Context

Rhubarb has long been associated with springtime baking in northern climates where it is one of the first crops to harvest. Cheesecake squares like these are a nostalgic nod to potluck desserts of the past but with an elevated twist from spices and buttery oat crumble.

Common Recipe Questions

→ Can I use frozen rhubarb?

Yes, just make sure to thaw and drain it thoroughly before folding into the cheesecake filling.

→ How do I get clean slices?

Chill the bars completely in the refrigerator for at least 2 hours before slicing with a sharp knife.

→ Can I substitute another fruit?

Fresh strawberries or raspberries work well, or try a half-and-half mix with rhubarb for a mellow blend.

→ How long can I store them?

Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

→ Why add cinnamon and nutmeg?

These spices add a warm, cozy depth that enhances the tart rhubarb and creamy filling.