Rhubarb Cheesecake Squares
These rhubarb cheesecake squares combine a buttery oat crust, a creamy spiced cheesecake filling, and tart rhubarb, all topped with a golden crumble. An easy, crowd-pleasing dessert that slices beautifully and works year-round.
Servings: 16 squares
Calories: 280kcal
Equipment
- 9-inch square baking pan
- mixing bowls
- hand mixer or stand mixer
- spatula
- parchment paper
Ingredients
- 1.25 cup all-purpose flour
- 0.5 cup old-fashioned rolled oats
- 0.5 cup brown sugar, packed
- 0.5 cup unsalted butter, cold and cubed
- 8 oz cream cheese, softened
- 0.75 cup granulated sugar
- 0.5 tsp salt
- 0.25 tsp ground cinnamon
- 0.125 tsp ground nutmeg
- 1 large egg, lightly beaten
- 0.5 tsp vanilla extract
- 1.5 cup rhubarb, diced (thawed and drained if frozen)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch square pan with parchment paper.
- In a bowl, mix flour, oats, and brown sugar. Cut in cold butter until crumbly.
- Reserve 1 cup of the mixture. Press the remaining mixture into the pan to form the crust.
- Beat cream cheese, sugar, salt, cinnamon, and nutmeg until smooth.
- Add egg and vanilla. Mix on low speed just until combined.
- Fold in diced rhubarb gently until evenly distributed.
- Spread filling over crust evenly.
- Sprinkle reserved crumble over the top without pressing.
- Bake for 40 minutes until golden and center is slightly set.
- Cool for 1 hour, then refrigerate for at least 2 hours until firm.
- Lift from pan using parchment and cut into 16 squares before serving.
Notes
For best results, use full-fat cream cheese and ensure it is fully softened before mixing. Always chill the bars completely before slicing for clean edges. A touch of lemon zest can brighten the flavor, and frozen rhubarb must be thawed and well-drained before use.