10 Delightful Rhubarb Cheesecake Squares to Savor and Share Recipe
If you’re ready to fall in love with rhubarb at first bite, these 10 Delightful Rhubarb Cheesecake Squares to Savor and Share are a dream come true! Imagine the best of both worlds: a creamy, tangy cheesecake layer and that signature rhubarb zing, all nestled atop a tender, buttery oat crust with a golden, crumbly topping. Every bite feels like a jubilant spring celebration. Whether you’re surprising your brunch crowd or just indulging in a sweet-tart treat yourself, this recipe makes it effortlessly elegant to share a little joy, square by square.
Ingredients You’ll Need
Gathering your ingredients for 10 Delightful Rhubarb Cheesecake Squares to Savor and Share couldn’t be easier, yet each one brings something special. From the bright bursts of rhubarb to the buttery oat crumble, every element plays a part in creating that perfect contrast of creamy, crunchy, and tart.
- All-purpose flour (1¼ cups): This gives the crust and crumb topping their tender structure and base flavor.
- Old-fashioned oats (½ cup): Oats add a lovely chewy texture and rustic flavor to both the crust and the golden topping.
- Packed brown sugar (½ cup): Rich and caramelly, it brings warmth to the crust and topping.
- Cold unsalted butter, cubed (½ cup): Essential for that crumbly, melt-in-your-mouth texture—use it cold for the best results!
- Cream cheese, softened (8 oz package): The creamy heart of every cheesecake square, lending richness and tang.
- Granulated sugar (¾ cup): Balances rhubarb’s tartness and sweetens the cheesecake filling.
- Salt (½ teaspoon): Just a touch heightens all the other flavors so nothing tastes flat.
- Ground cinnamon (¼ teaspoon): Adds warmth and a gentle spice that complements rhubarb beautifully.
- Ground nutmeg (⅛ teaspoon): Subtle and fragrant, nutmeg whispers its magic into the filling.
- Large egg, room temperature and lightly beaten (1): Helps set the cheesecake without making it too dense.
- Vanilla extract (½ teaspoon): Rounds out the flavors with a cozy sweetness and aroma.
- Diced fresh or thawed frozen rhubarb, drained (1½ cups): The star! Brings tang, color, and a delightful pop to each square.
How to Make 10 Delightful Rhubarb Cheesecake Squares to Savor and Share
Step 1: Prep the Pan
Start by preheating your oven to 350°F. Grease a 9-inch square baking pan thoroughly. If you want ultra-clean slices (and easy clean-up), line the pan with parchment paper, letting the edges hang over so you can lift out your 10 Delightful Rhubarb Cheesecake Squares to Savor and Share in one go!
Step 2: Mix the Crust and Topping
In a medium bowl, combine the flour, oats, and brown sugar. Add your cubes of cold butter and work it in using your fingertips or a pastry cutter until the mixture looks like coarse crumbs. This rustic, buttery mixture is going to serve double duty: set aside 1 cup of it to use for your topping later.
Step 3: Press the Crust
Take the remaining crumb mixture and press it firmly into the bottom of your prepared baking pan. Think of it as the sturdy base that will hold all that luscious cheesecake and rhubarb. Don’t forget the corners—it should be even all around for consistent squares!
Step 4: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with the granulated sugar, salt, cinnamon, and nutmeg until you have a super smooth mixture. Add the beaten egg and vanilla extract, giving everything one final mix just until incorporated. Avoid over-mixing; this keeps your filling creamy and not too dense.
Step 5: Add the Rhubarb
Gently fold in the diced rhubarb. It’s important to go easy here; you want those tart, juicy jewels scattered throughout the creamy filling for that signature tang in every bite of your 10 Delightful Rhubarb Cheesecake Squares to Savor and Share.
Step 6: Assemble and Top
Spread the cheesecake filling evenly over your pressed crust. Sprinkle the reserved 1 cup of crumb mixture over the top, covering the creamy layer with a blanket of golden promise.
Step 7: Bake
Slide the pan into your preheated oven and bake for about 40 minutes. You’re looking for a set filling and a topping that’s deliciously golden brown. Your kitchen will fill with the most mouthwatering aromas—resist temptation and don’t cut yet!
Step 8: Cool and Chill
Let the baked squares cool in the pan on a wire rack for an hour. Then cover and refrigerate them for at least 2 hours (overnight is even better). This chilling step makes them easy to slice and gives you those clean, beautiful squares you’ll be so proud to serve.
How to Serve 10 Delightful Rhubarb Cheesecake Squares to Savor and Share
Garnishes
Take things up a notch with a dusting of powdered sugar or a dollop of whipped cream. A few extra pieces of fresh diced rhubarb or twist of lemon zest look beautiful on 10 Delightful Rhubarb Cheesecake Squares to Savor and Share, adding color and a pop of flavor right at the finish line.
Side Dishes
Pair these bars with a light fruit salad, tangy lemon sorbet, or even a cup of tart-sweet hibiscus tea. Their bright, creamy flavor complements both fresh berries and subtle herbal infusions, making your dessert table feel extra special.
Creative Ways to Present
If you’re feeling inspired, swirl a little raspberry sauce on the plate before placing each square. Or, for a picnic-worthy twist, wrap each bar in parchment and tie with baker’s twine for individual treats that are as charming as they are delicious. Sharing these 10 Delightful Rhubarb Cheesecake Squares to Savor and Share has never been more stylish!
Make Ahead and Storage
Storing Leftovers
Keep any leftover 10 Delightful Rhubarb Cheesecake Squares to Savor and Share in an airtight container in the fridge. They’ll stay fresh and delightful for up to 4 days—the flavors actually mingle and deepen a bit after a day or two, making them even more irresistible!
Freezing
If you want to make these ahead or save some for later, you’re in luck: these bars freeze beautifully. Once they’re fully chilled and cut, wrap individual squares tightly in plastic wrap, then foil, and tuck them into a freezer-safe bag. They’ll keep for up to 2 months. Just thaw overnight in the fridge before enjoying.
Reheating
While these squares are best enjoyed chilled, you can let them sit at room temperature for 10–15 minutes to soften slightly before serving, especially if they’ve just come from the fridge or freezer. There’s no need to oven-heat—just let their creamy texture work its magic as they come up to temp.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just make sure to thaw and drain it well so there’s not too much extra moisture in your filling. Frozen rhubarb makes these 10 Delightful Rhubarb Cheesecake Squares to Savor and Share accessible year-round.
What if I don’t have old-fashioned oats?
You can use quick oats in a pinch! The texture will be slightly different—less chewy—but your crumb base will still be tasty. Avoid instant oats, as they tend to get mushy.
Can I double the recipe for a bigger crowd?
Yes! You can double all the ingredients and bake in a 9×13-inch pan. Just watch the baking time; it may need up to 50 minutes. Perfect for serving lots of friends or family 10 Delightful Rhubarb Cheesecake Squares to Savor and Share at once!
Can I make these gluten free?
Try swapping in a gluten-free all-purpose flour blend and certified gluten-free oats. The bars will turn out just as scrumptious and safe for gluten-sensitive guests to savor.
How do I get clean, neat slices?
Chill the bars thoroughly before cutting, and use a sharp knife wiped clean between each cut. Lining your pan with parchment helps you lift the whole batch out for easier slicing—a must for picture-perfect 10 Delightful Rhubarb Cheesecake Squares to Savor and Share.
Final Thoughts
There’s nothing quite as satisfying as pulling a batch of 10 Delightful Rhubarb Cheesecake Squares to Savor and Share out of the fridge, knowing you’re about to enjoy something truly special—whether it’s a solo treat or a moment of celebration with friends. Bright, creamy, and crumbly, they’re proof that a humble pan of bars can bring so much joy. I hope this recipe finds its way into your favorites, and that you savor every single square!
Print
10 Delightful Rhubarb Cheesecake Squares to Savor and Share Recipe
- Total Time: 3 hours
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of rhubarb with these scrumptious Rhubarb Cheesecake Squares. A perfect blend of sweet and tangy, these squares are ideal for any occasion, from family gatherings to potlucks.
Ingredients
Cheesecake Filling:
- 1 package (8 oz) cream cheese, softened
- ¾ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 large egg, room temperature, lightly beaten
- ½ teaspoon vanilla extract
- 1½ cups diced fresh or thawed frozen rhubarb (drained)
Crust and Topping:
- 1¼ cups all-purpose flour
- ½ cup old-fashioned oats
- ½ cup packed brown sugar
- ½ cup cold unsalted butter, cubed
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Grease a 9-inch square baking pan and optionally line it with parchment for easy removal.
- Make crust and topping: In a medium bowl, stir together flour, oats, and brown sugar. Cut in the cold butter until crumbly. Reserve 1 cup for topping.
- Press crust: Press remaining crust mixture into the bottom of the pan.
- Prepare cheesecake filling: Beat cream cheese, sugar, salt, cinnamon, and nutmeg until smooth. Add egg and vanilla; beat to combine.
- Fold in rhubarb: Gently fold in rhubarb, being careful not to overmix.
- Spread filling: Spread cheesecake mixture over crust. Sprinkle reserved topping.
- Bake: Bake for 40 minutes until set and golden brown.
- Cool and chill: Cool in pan on a rack for 1 hour, then refrigerate for at least 2 hours before cutting into squares.
Notes
- For a twist, try adding a sprinkle of chopped nuts to the topping.
- Make sure the rhubarb is well-drained to prevent excess moisture in the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Rhubarb Cheesecake Squares, Rhubarb Dessert, Cheesecake Recipe
