5-Step Rhubarb Cheesecake Squares – Easy Spring Dessert Recipe

A Sweet & Tangy Delight Straight from the Oven

There’s something incredibly comforting about the tart burst of rhubarb paired with the creamy richness of cheesecake. These Rhubarb Cheesecake Squares are a nostalgic twist on two classic desserts—cheesecake and crumble—and I’m so excited to share this irresistible treat with you. Every layer offers something special: a buttery oat crust, silky cheesecake center, and tangy rhubarb topping that bakes to perfection.

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Rhubarb Cheesecake Squares Recipe

If you’ve been looking for the best rhubarb dessert that’s both easy to assemble and completely crowd-pleasing, this one checks all the boxes. The soft, creamy cheesecake middle balances beautifully with the sweet-tart rhubarb layer. And the base? Think oatmeal cookie meets brown sugar crumble. Irresistible.

The aroma alone—warm butter, toasted oats, and bubbling rhubarb—will draw everyone to the kitchen. It’s a wonderful seasonal dessert that’s perfect for spring, brunches, or a cozy night in.

• Taste: Buttery, tangy, sweet, creamy
• Texture: Crisp base, smooth cheesecake, juicy fruit topping
• Difficulty: Super easy to make, with layers that bake all together
• Versatility: Swap rhubarb for strawberries or raspberries in a pinch!

You’ll Need:

• Fresh or frozen rhubarb
• Cream cheese
• Oats, flour, sugar, butter
• A square baking pan (8×8 or 9×9)
• Mixing bowls, spatula, hand or stand mixer

Ingredients List

Rhubarb Layer:

• 5 cups chopped rhubarb
• 3/4 cup sugar
• 1 tbsp water
• 3 tsp cornstarch

Cheesecake Layer:

• 16 oz cream cheese, room temperature
• 1/2 cup icing sugar
• 1 egg

Crust/Crumb Layers:

• 1 cup butter, melted
• 1 3/4 cups all-purpose flour
• 1 cup oats
• 3/4 cup brown sugar
• Pinch of salt
• 1/2 cup chopped walnuts (optional but adds crunch)

Necessary Tools for Preparation

• 8×8 or 9×9 baking dish
• Mixing bowls (2-3)
• Hand mixer or stand mixer
• Spatula
• Saucepan
• Measuring cups and spoons

Step-by-Step Instructions Rhubarb Cheesecake Squares

1. Prepare the Rhubarb Layer
   In a saucepan over medium heat, combine chopped rhubarb, sugar, and water. Let it simmer until the rhubarb softens (about 5-7 minutes). Stir in cornstarch and cook until thickened. Set aside to cool.
2. Make the Crust/Crumb
   In a large bowl, mix melted butter, oats, flour, brown sugar, and a pinch of salt. Stir in walnuts if using. Press half of this mixture into the bottom of a greased pan to form the crust. Reserve the other half for the topping.
3. Whip the Cheesecake Layer
   In a separate bowl, beat cream cheese with icing sugar until smooth. Add egg and mix until well combined. Pour this over the crust and spread evenly.
4. Layer it Up
   Spoon the cooled rhubarb mixture over the cheesecake layer. Sprinkle the remaining oat mixture on top as a crumble.
5. Bake to Perfection
   Bake at 350°F (175°C) for 40–45 minutes, until the top is golden and slightly set in the center. Let cool completely before cutting into squares. Chill for best texture!

Tips for Perfecting the Rhubarb Cheesecake Squares Recipe

• Use room temp cream cheese to ensure the smoothest cheesecake layer.
• Chill before slicing for cleaner cuts and firmer texture.
• Want a gluten-free version? Use a 1:1 GF flour blend and certified gluten-free oats.
• Swap walnuts for pecans, or skip them if you want nut-free.
• If your rhubarb is extra tart, increase sugar by a tablespoon.

What to Serve With It

These rhubarb cheesecake bars are perfect with:

• A dollop of whipped cream
• Vanilla ice cream
• Hot cup of coffee or herbal tea

They also make a lovely addition to brunch buffets or afternoon tea spreads.

Storage Instructions

Store in an airtight container in the fridge for up to 5 days.
To freeze, layer with parchment in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before serving.

General Information Rhubarb Cheesecake Squares

• Occasions: Spring gatherings, Easter, brunches, dessert bars
• Nutritional Note: Rich and indulgent—best enjoyed in moderation, but totally worth it!
• Great For: Rhubarb lovers, cheesecake fans, and anyone who appreciates a homemade twist on dessert classics.

FAQ

Can I use frozen rhubarb?
Yes! Just thaw and drain before cooking to avoid excess moisture.

Can I make these ahead?
Absolutely. They actually taste better the next day once chilled and set.

What if I don’t have cornstarch?
Use 2 tbsp of flour or arrowroot powder instead.

Can I make it without nuts?
Of course! The recipe works just as well without walnuts.

Conclusion

These Rhubarb Cheesecake Squares are pure magic—each bite balances tart, creamy, and buttery goodness. Whether you’re celebrating rhubarb season or just craving something different, this dessert is a winner.

Don’t forget to leave a review below or tag us on Instagram or Pinterest @poulefrecipe with your creation!

Love this recipe? You might also enjoy:

• Lemon protein oatmeal cake
• Creamy crockpot chicken spaghetti
• Old-Fashioned Apple Crumble

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