Read reviews (11)
Rate recipe
It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 square equals 214 calories, 11 g fat (7 g saturated fat), 44 mg cholesterol, 164 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Rhubarb Cheesecake Squares in Taste of Home April/May 2011, p36
Whether you're a diabetic, cutting calories, or watching your carbs cooking healthy meals can be a challenge. Here are some great and easy tips to remember for cooking healthy and delicious meals.
Low in fat, try a healthy pasta recipe that will not weigh you down.
Try this healthy version of boardwalk corndogs, a fun party or picnic food.
Here's recipe for a delicious fruit smoothie. In addition to tasting great, this quick snack serves as a healthy, natural way to boost your energy.
Fruit smoothies are perfect for breakfast on the go. Plus they're easy and fun to make.
Serve up these delicious Santa Fe wraps from Paula Deen. They're perfect for lunch!
Greta shares her recipe for a healthy snack. Using healthy ingredients, you can tide over your hunger without feeling guilty.
Learn how to make a healthy and delicious breakfast burrito in around five minutes.
Enjoy the French classic in this tasty, healthy tart.
This healthy mango salsa is perfect for dressing up meat dishes!
Try this light and healthy version of an old favorite of Grandma's.
This salad, with walnuts and feta, is a healthy meal in itself.
Prepare this healthy treat that looks superb and tastes even better.
This healthy trail mix recipe is the perfect lunch box or after school snack.
Spinach is a great side dish. It's healthy, delicious and flavorful and goes with just about any main course. Here is a great recipe to dress up this healthy green.
Make this healthy spinach salad with a fresh orange vinaigrette and crumbled prosciutto. Full of vitamins this salad is great on its own, or as a healthy side.
This broccoli and cheddar frittata is so easy and healthy, we're sure you'll make this recipe again and again. Pack up the leftovers for a healthy lunch!
Taste of Home is excited to bring you this new family classics edition of the Comfort Food Diet cookbook.
This meal is simple enough for every day and special enough for guests. Healthy pork is dressed up with delicious Asian spices.
What would a romantic menu be without chocolate? These healthy and tasty cocoa clusters are perfect for a romantic evening.
Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!
Learn More >
Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.
Follow Us >
Claim a FREE ISSUE of Taste of Home, the world’s #1 coooking magazine and enjoy easy family favorites, contest winners and more!
Get a FREE PREVIEW and enjoy 500+ home-style recipes and tips that offer comfort by the bowlful!
Indulgence no longer has to feel guilty. Go ahead, treat yourself! (Weekly)
Taste of Home’s recipe app brings you thousands of delicious recipes right to your phone. Available for free on both iPhone and Android.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on May. 16, 2012 by cmead
For refreshments for my ladies group, I made 2 pans of cheesecake squares, one with rhubarb and one with blueberries. Both were hits. I froze the leftovers to enjoy another day.
Reviewed on May. 13, 2012 by LMH2251
I added 1/4 cup of thawed, drained blackberries and it was very good. Will make again soon.
Reviewed on Apr. 29, 2012 by abr1724601
Love this recipe. Will be making it with fresh rhubarb soon. I used frozen from last year and it was delish. Baked it a bit longer than 40 minutes
Reviewed on Apr. 29, 2012 by sharonallison
The only problem I had with this recipe was waiting for it to chill! Delicious!! I used a steel blade on my food processor to simplify mixing the crust so the oatmeal turned into more of a flour consistancy so I added about 2 tbsp more butter to compensate. I doubled the recipe and used 4 cups of rhubarb instead of 3. I will add even more next time. This ones a keeper! Thanks! -Sharon Miller, Grinnell, IA
Reviewed on Apr. 22, 2012 by maryvandorin
I loved this. I served it with a little vanilla ice cream. My husband said that it was wonderful.
Reviewed on Apr. 05, 2012 by KEEKEE818
Very easy to make and turned out delicious. Wonderful cheesecake flavor. It was done in exactly 40 minutes. Will definitely be making this again.
Reviewed on Jun. 21, 2011 by beuscher
I also had to bake it for an extra 15 minutes.
Reviewed on Jun. 05, 2011 by NRW
I baked this for much longer than was called for and ended up with a mushy filling, not at all like a cheese cake. I am not sure if this was the intended result or not. The flavor was good, however.
Reviewed on Apr. 22, 2011 by cathymoody
Excellent.
Reviewed on Apr. 15, 2011 by cjdoxies
Picked first crop yesterday and wanted to try this new recipe. All went well, let it bake for extra 15 m, not quite set at 40m, very good, crunchy and not tart, great with whipped or ice cream.
New recipes and fan favorites delivering daily inspiration.
© Reiman Media Group, LLC., 2012