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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
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Reviewed on Jun. 07, 2013 by perkinly
Everyone loved these bars. I am baking them this morning as the first batch is gone.
Reviewed on Jun. 05, 2013 by peggy.44
My husband loves Rhurbarb so used 3 cups instead of 1 1/2. I did have to bake it longer than 40 minutes so the crust was very chewy and hard to cut. The cheesecake part was very soft. My husband says to make it again.
Reviewed on Aug. 07, 2012 by veggiemama
Oh, wow, are these good!
Reviewed on Jun. 07, 2012 by crazy4sushi
seems like a too much crust and not enough cheesecake/rhubarb. maybe double the filling? I had to cook for 45 minutes and even then it could have went longer cause it was a little to mushy still.
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.
Reviewed on Apr. 09, 2011 by brkornhaus
Friends who say they don't like rhubarb asked for this recipe. The rhubarb flavor is mild and adds just a hint of tanginess. Delicious!
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