Rhubarb Cheesecake Squares Recipe
Rhubarb Cheesecake Squares Recipe photo by Taste of Home
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Rhubarb Cheesecake Squares Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
MAKES: 16 servings


  • 1-1/4 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 egg, lightly beaten
  • 1-1/2 cups finely chopped fresh or frozen rhubarb

Nutritional Facts

1 square: 214 calories, 11g fat (7g saturated fat), 44mg cholesterol, 164mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 3g protein.


  1. In a small bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Set aside 1 cup crumb mixture; press remaining mixture onto the bottom of a greased 9-in. square baking pan. Set aside.
  2. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in the salt, vanilla, cinnamon and nutmeg. Add egg; beat on low speed just until combined. Stir in rhubarb. Pour over crust. Sprinkle with reserved crumb mixture.
  3. Bake at 350° for 35-40 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into squares. Yield: 16 squares.
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.
Originally published as Rhubarb Cheesecake Squares in Taste of Home April/May 2011, p36

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balymena User ID: 3233752 133632
Reviewed Sep. 24, 2014

"did not like these squares. mushy and all around favour was not worth the work

will not make again"

perkinly User ID: 7293709 150693
Reviewed Jun. 7, 2013

"Everyone loved these bars. I am baking them this morning as the first batch is gone."

peggy.44 User ID: 6503163 150691
Reviewed Jun. 5, 2013

"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."

veggiemama User ID: 4640590 124138
Reviewed Aug. 7, 2012

"Oh, wow, are these good!"

crazy4sushi User ID: 5824124 150690
Reviewed Jun. 7, 2012

"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."

cmead User ID: 1313690 118528
Reviewed May. 16, 2012

"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."

LMH2251 User ID: 6687975 150687
Reviewed May. 13, 2012

"I added 1/4 cup of thawed, drained blackberries and it was very good. Will make again soon."

abr1724601 User ID: 1951393 197261
Reviewed Apr. 29, 2012

"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"

sharonallison User ID: 4589373 192503
Reviewed Apr. 29, 2012

"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"

maryvandorin User ID: 1430948 133631
Reviewed Apr. 22, 2012

"I loved this. I served it with a little vanilla ice cream. My husband said that it was wonderful."

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