Creamy Rhubarb Squares

This rustic dessert perfectly balances the tartness of seasonal rhubarb with creamy cheesecake and a buttery oat crust. The combination creates a dessert that feels both homey and special, with beautiful layers that impress when sliced. I discovered this recipe during my first spring in my new home when my neighbor shared fresh rhubarb from her garden.

I first made these squares for a garden club meeting and they disappeared within minutes. Now they've become my signature spring dessert that friends request as soon as they spot the first rhubarb at farmers markets.

Ingredients

• Rhubarb: 5 cups chopped fresh provides the perfect tart counterpoint to the sweet cheesecake. Look for firm stalks with vibrant color.
• Sugar: 3/4 cup balances the natural tartness of rhubarb without making it cloyingly sweet.
• Cornstarch: 3 teaspoons thickens the rhubarb layer beautifully so it doesn't make the bars soggy.
• Cream cheese: 16 oz at room temperature ensures a silky smooth filling with no lumps. Full fat works best here.
• Icing sugar: 1/2 cup sweetens the cheesecake layer while dissolving completely for perfect texture.
• Egg: 1 large provides structure to the cheesecake layer helping it set properly during baking.
• Butter: 1 cup creates that irresistible rich shortbread like base and crumble topping.
• Flour: 1 3/4 cups provides structure to both the base and crumble. All purpose works perfectly.
• Oats: 1 cup adds wonderful texture and a subtle nutty flavor to complement the rhubarb.
• Brown sugar: 3/4 cup brings caramel notes that enhance the buttery crust.
• Walnuts: 1/2 cup chopped adds the perfect crunchy contrast to the soft filling.

Step-by-Step Instructions

Prepare the baking dish:

Line a 9×13 inch baking pan with parchment paper allowing some overhang for easy removal later. Make sure to press the paper into corners for clean edges.

Make the crust mixture:

Combine butter, flour, oats, brown sugar and salt in a large bowl. Use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs with pea sized butter pieces visible throughout.

Form the base:

Reserve about 1 1/2 cups of the crumb mixture for topping. Press the remaining mixture firmly into the prepared pan to create an even layer that will support your cheesecake filling.

Cook the rhubarb:

In a medium saucepan, combine chopped rhubarb, sugar, and water. Simmer over medium heat for 8 minutes, stirring occasionally until rhubarb begins to break down. Add cornstarch and continue cooking for 2 more minutes until mixture thickens noticeably. Set aside to cool slightly.

Prepare the cheesecake layer:

In a stand mixer or with hand beaters, combine room temperature cream cheese, icing sugar, and egg. Beat until completely smooth and fluffy, about 2 minutes, scraping down sides halfway through.

Assemble the layers:

Carefully spread the cheesecake mixture over the pressed crust using an offset spatula for an even layer. Pour the cooled rhubarb mixture on top, spreading to the edges. Mix reserved crumb mixture with chopped walnuts and sprinkle evenly over everything.

Bake to perfection:

Place in preheated 350°F oven for 30 minutes or until top is golden brown and cheesecake is set but still has a slight jiggle in center. Cool completely in pan before refrigerating at least 2 hours for best texture and flavor.

Slice and serve:

Cut into 15 squares using a sharp knife wiped clean between cuts for perfect presentation. Serve chilled for the best flavor experience.

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The cream cheese is truly the star ingredient here. I discovered that splurging on a high quality brand makes a noticeable difference in the final texture. My grandmother always insisted on Philadelphia brand, and after experimenting with others, I have to agree the flavor and creaminess is unmatched in this recipe.

Seasonal Variations

While rhubarb creates the perfect spring dessert, this versatile recipe works beautifully with other fruits throughout the year. In summer, replace rhubarb with 4 cups of mixed berries like strawberries and blueberries. For fall, try 4 cups of diced apples with an extra teaspoon of cinnamon in the crumble. Winter brings the opportunity to use frozen rhubarb you preserved during spring, or try cranberries with orange zest for a holiday version. The base recipe remains the same while the fruit layer keeps it seasonal and fresh.

Troubleshooting Tips

Achieving the perfect texture in these squares depends on a few key factors. If your cheesecake layer seems too runny, ensure your cream cheese is truly at room temperature before mixing and that you've beaten it until completely smooth. For the rhubarb layer, cooking it until properly thickened prevents excess moisture from seeping into the cheesecake. The cornstarch should create a glossy, spoonable consistency similar to a thick jam. Finally, allowing the bars to cool completely before refrigerating prevents condensation from making the topping soggy. Patience yields perfect results!

Serving Suggestions

These versatile squares shine in multiple settings. For an elegant dessert presentation, place a square on a dessert plate with a dollop of lightly sweetened whipped cream and a sprig of mint. For brunch gatherings, cut into smaller pieces and arrange on a tiered serving tray alongside fresh fruit. When packing for picnics, wrap individual squares in parchment paper and tie with twine for a charming presentation. They pair beautifully with afternoon tea or coffee, and for an indulgent treat, serve slightly warmed with a scoop of vanilla ice cream.

Recipe FAQs

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well in this dessert. Thaw completely and drain excess liquid before using. You may need to reduce the cooking time for the rhubarb layer by 1-2 minutes as frozen rhubarb tends to break down faster than fresh.

→ How do I store these cheesecake squares?

Store in an airtight container in the refrigerator for up to 5 days. The squares can also be frozen for up to 3 months – simply thaw in the refrigerator overnight before serving.

→ Can I substitute other fruits for the rhubarb?

Absolutely! Strawberries, blueberries, or raspberries work beautifully. For strawberry-rhubarb, use half rhubarb and half strawberries. You may need to adjust the sugar depending on the sweetness of your chosen fruit.

→ Why is my cheesecake layer runny?

Ensure your cream cheese is at room temperature before mixing and that you've added the egg as directed. Also, make sure to cool the squares completely before cutting, and refrigerate for at least 2 hours for the best set.

→ Are these squares gluten-free?

No, but you can adapt the recipe using gluten-free flour and certified gluten-free oats for the crust and topping. The texture may differ slightly but will still be delicious.

→ What can I use instead of walnuts?

Pecans, almonds, or hazelnuts make excellent alternatives. For nut-free options, try using granola, toasted coconut flakes, or simply omit the nuts altogether and increase the crumble mixture slightly.