Rhubarb Cheesecake Squares
These rhubarb cheesecake squares feature a buttery oat crust, a creamy tangy filling packed with fresh rhubarb, and a golden crumble topping. An easy, crowd-pleasing spring dessert that balances sweet and tart flavors perfectly.
Equipment
- 9-inch square baking pan
- mixing bowls
- hand mixer
- spatula
- measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup brown sugar, packed
- 1/2 cup unsalted butter, cold and cubed
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 1/2 cups fresh or frozen rhubarb, diced
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9-inch square baking pan with parchment paper.
- In a bowl, mix flour, oats, and brown sugar. Cut in cold butter until crumbly.
- Reserve 1 cup of the mixture for topping. Press the remaining mixture firmly into the bottom of the pan.
- Beat cream cheese, granulated sugar, salt, cinnamon, and nutmeg until smooth and fluffy.
- Add egg and vanilla extract. Mix on low speed until just combined.
- Fold in diced rhubarb gently until evenly distributed.
- Spread filling evenly over the crust and smooth the top.
- Sprinkle reserved crumble mixture evenly over the top.
- Bake for 40 minutes until golden and the center is just set.
- Cool for 1 hour, then refrigerate for at least 2 hours before slicing into squares.
Notes
For best results, chill the bars overnight before slicing. Use full-fat cream cheese for a smooth texture. If using frozen rhubarb, thaw and drain thoroughly to avoid excess moisture. For clean cuts, use a warm serrated knife and wipe between slices.