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

Rhubarb Cheesecake Squares Recipe

Read Reviews (15)
4.58 15
Publisher Photo
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

Ingredients

  • 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 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.

Directions

  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

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.

Reviews for Rhubarb Cheesecake Squares(15)

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 7, 2013

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

MY REVIEW
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.

MY REVIEW
Reviewed Aug. 7, 2012

Oh, wow, are these good!

MY REVIEW
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.

MY REVIEW
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.

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