Rhubarb Cheesecake Squares Recipe

4.5 16 20
Rhubarb Cheesecake Squares Recipe
Rhubarb Cheesecake Squares Recipe photo by Taste of Home
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Rhubarb Cheesecake Squares Recipe

Read Reviews
4.5 16 20
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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + chilling

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, cubed
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups diced fresh or frozen rhubarb, thawed

Directions

Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan.
For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping.
Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares. Yield: 16 servings.
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: 216 calories, 11g fat (7g saturated fat), 41mg cholesterol, 171mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.

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  • 1-1/4 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter, cubed
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups diced fresh or frozen rhubarb, thawed
  1. Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan.
  2. For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping.
  3. Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares. Yield: 16 servings.
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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Reviews forRhubarb Cheesecake Squares

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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"

MY REVIEW
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."

MY REVIEW
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."

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

"Oh, wow, are these good!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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"

MY REVIEW
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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