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Rhubarb Cheesecake Squares Recipe

Rhubarb Cheesecake Squares 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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Rhubarb Cheesecake Squares

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Reviewed Sep. 24, 2014

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

will not make again"

Reviewed Jun. 7, 2013

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

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."

Reviewed Aug. 7, 2012

"Oh, wow, are these good!"

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."

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."

Reviewed May. 13, 2012

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

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"

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"

Reviewed Apr. 22, 2012

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

Reviewed Apr. 5, 2012

"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 Jun. 21, 2011

"I also had to bake it for an extra 15 minutes."

Reviewed Jun. 5, 2011

"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 Apr. 22, 2011


Reviewed Apr. 15, 2011

"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 Apr. 9, 2011

"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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