10 Delightful Rhubarb Cheesecake Squares to Savor and Share

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There’s something incredibly special about sharing old-fashioned treats that bring together the tart, bold flavor of seasonal fruit with the creamy comfort of cheesecake. These Rhubarb Cheesecake Squares are one of those nostalgic, feel-good recipes that instantly earn a spot in your dessert rotation. Thank you so much for stopping by—I’m truly grateful you’re here, and I can’t wait to share this delightful recipe with you.

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What Are Rhubarb Cheesecake Squares?

Rhubarb Cheesecake Squares are a buttery, oat-crusted bar dessert featuring a silky cream cheese layer swirled with tart rhubarb and topped with a golden, crumbly streusel. They’re the perfect balance of tangy, creamy, and sweet—wrapped up in one charming square.

Whether you’re lucky enough to have rhubarb growing in the backyard or snag some from the market, this dessert transforms those vivid red stalks into something truly magical.

Reasons to Love This Recipe

• Perfectly balanced flavors – The sweet cream cheese filling smooths out rhubarb’s natural tartness.

• Textural heaven – Buttery oat crust, creamy center, and a crisp crumbly top? Yes please.

• Make-ahead friendly – These bars actually taste better after chilling, making them perfect for prepping ahead.

• Great for spring and summer – Highlighting seasonal rhubarb in the best possible way!

• Crowd-pleaser – Easy to slice and serve, ideal for potlucks, brunches, or family dinners.

What Do Rhubarb Cheesecake Squares Taste Like?

Imagine the tang of fresh rhubarb melting into a smooth, cinnamon-spiced cheesecake, layered on a hearty oat crust with the slightest crunch. They’re like a marriage between a fruit crisp and a New York-style cheesecake—familiar, yet fresh. The topping gets golden and slightly caramelized, which just makes them anything but boring!!

Health & Comfort in One Square

These bars offer up comfort food vibes with just the right indulgence. Rhubarb is actually a low-calorie vegetable (yes, veggie!) rich in antioxidants and fiber. Pairing it with calcium-rich cream cheese and oats gives you a more balanced dessert that satisfies without overdoing it.

Ingredients for Rhubarb Cheesecake Squares

Here’s what you’ll need:

• 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 oz) cream cheese, softened

• 3/4 cup sugar

• 1/2 tsp salt

• 1/4 tsp ground cinnamon

• 1/8 tsp ground nutmeg

• 1 large egg, room temperature, lightly beaten

• 1/2 tsp vanilla extract

• 1-1/2 cups diced fresh or thawed frozen rhubarb

Tools You’ll Need

• Mixing bowls (medium and large)

• 9-inch square baking pan

• Hand or stand mixer

• Rubber spatula

• Wire cooling rack

• Knife for slicing

Ingredient Substitutions & Additions

I promised you versatile, and here’s proof!

• No oats? Sub in finely chopped pecans or extra flour for a smoother crust.

• Want it gluten-free? Use a 1:1 gluten-free flour blend and certified GF oats.

• Try a citrus twist: Add lemon zest to the filling for extra zing.

• Swap the fruit: Strawberries or raspberries can be used with or instead of rhubarb for a softer tartness.

• Lower sugar option? Cut the sugar in the filling by ¼ cup and let the rhubarb shine!

How to Make Rhubarb Cheesecake Squares

Step 1: Preheat and Prep

Preheat your oven to 350°F. Grease a 9-inch square baking pan (I like to line it with parchment too for easy lifting later).

Step 2: Make the Crust & Crumble

In a bowl, mix the flour, oats, and brown sugar. Cut in the cold butter until it forms a crumbly mixture. Set aside 1 cup of this mixture for the topping. Press the rest into your prepared pan to form the crust.

Step 3: Mix the Filling

In a separate bowl, beat the cream cheese with the sugar, salt, cinnamon, and nutmeg until smooth. Add the beaten egg and vanilla and mix just until incorporated. Gently fold in the diced rhubarb.

Step 4: Layer It Up

Spread the rhubarb cheesecake mixture over the crust. Sprinkle the reserved crumble evenly over the top.

Step 5: Bake to Perfection

Bake for about 40 minutes, or until the top is golden and the center is just set. It will firm up more as it cools.

Step 6: Cool & Chill

Let it cool on a wire rack for 1 hour, then cover and refrigerate for at least 2 hours until cold. Cut into 16 squares and serve!

What to Serve with Rhubarb Cheesecake Squares

These bars are divine on their own, but you can elevate them even more by serving:

• A dollop of freshly whipped cream

• A scoop of vanilla bean ice cream

• Warm fruit compote on the side

• A drizzle of honey or maple syrup

Tips for the Best Cheesecake Squares

• Room temp cream cheese is key for a smooth filling.

• Don’t overmix after adding the egg—this helps avoid cracks.

• Use fresh rhubarb if you can, but thawed frozen rhubarb works too. Just drain off excess moisture.

• Chill completely before cutting—this gives the bars clean edges and the best texture.

• Store in the fridge, and they’ll actually taste better the next day!

How to Store Rhubarb Cheesecake Squares

• Refrigerator: Store covered in the fridge for up to 5 days.

• Freezer: Freeze in a single layer, then transfer to an airtight container. They’ll keep for 2 months. Thaw overnight in the fridge.

Frequently Asked Questions

Can I use rhubarb straight from the freezer?

Yes! Just be sure to thaw and drain it well to avoid watering down the filling. Extra moisture can make the bars soggy and affect the creamy texture.

 Can I double this recipe for a crowd?

Absolutely! Use a 9×13-inch baking dish and extend the bake time by about 10 minutes. Just watch for the top to turn golden and the filling to set in the center.

 Do I need to peel rhubarb before using it?

Not usually. Young, tender rhubarb doesn’t need peeling. If your stalks are thick or stringy, you can peel the outer layer for a smoother texture.

What can I use if I don’t have cream cheese?

You could try ricotta or mascarpone as a substitute, but just know it’ll slightly alter the flavor and texture. For that classic creamy tang, cream cheese is the best choice.

Can I make these ahead of time?

Yes! In fact, they’re even better after chilling overnight. This makes them perfect for planning ahead for brunches, parties, or gifting.

Can I make this gluten-free?

Definitely. Swap in your favorite 1:1 gluten-free flour blend and use certified gluten-free oats. It still bakes up beautifully!

 Can I freeze these bars?

Yes—freeze individually, then store in a container for up to 2 months. Thaw overnight in the fridge before serving.

 Can I add lemon zest for extra flavor?

Absolutely! A teaspoon of fresh lemon zest in the filling really brightens up the whole dessert and pairs beautifully with the rhubarb.

Can I use other fruits besides rhubarb?

For sure. These bars work great with strawberries, raspberries, or a mix! Just keep the total fruit amount to 1½ cups.

 Can I cut back the sugar?

Yes! You can reduce the sugar in the filling by up to ¼ cup if you prefer a more tart flavor or are using sweeter fruit like strawberries.

Bringing It All Together

These Rhubarb Cheesecake Squares check all the boxes: easy, comforting, impressive, and irresistibly delicious. With their bright rhubarb swirls and creamy texture, they’re destined to be the recipe you make on repeat every spring and summer.

Looking for more rhubarb recipes to fall in love with? Don’t miss these favorites:

• 5 Reasons to Love Strawberry Rhubarb Pie with Crumb Topping – a timeless classic made even better with a golden topping

• Rhubarb Muffins with Greek Yogurt – soft, fluffy, and perfect with coffee

• Easy Rhubarb Crisp – a quick and cozy dessert with the BEST crumble top

 Show Us Your Bake!

If you try these Rhubarb Cheesecake Squares, leave a review and let us know how they turned out! We’d love to see your version—share your photos on Pinterest and tag us so we can admire your beautiful baking!

These little squares are proof that rhubarb deserves a permanent spot on your spring dessert menu. Don’t let rhubarb season pass you by—your tastebuds will thank you. 

Let me know if you want a printable card or pin design for this recipe, too!

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