Rhubarb Cheesecake Bars

These rhubarb cheesecake bars are the perfect blend of sweet and tart with a creamy, smooth cheesecake layer sitting on a buttery crust, topped with a vibrant rhubarb swirl. I love making these bars in the spring when rhubarb is in season, but they’re great year-round if I can get my hands on some frozen rhubarb.

Why You’ll Love This Recipe

I love how these bars offer a balance between rich cheesecake and the tangy brightness of rhubarb. They’re not too sweet, which lets the natural tartness of rhubarb shine. The layered texture—from the buttery shortbread crust to the silky cheesecake and juicy fruit—makes each bite incredibly satisfying. These bars also cut beautifully and make a lovely presentation for gatherings or a simple afternoon treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rhubarb (fresh or frozen)

• Granulated sugar

• Cornstarch

• Water

• Vanilla extract

• Cream cheese, softened

• Sour cream

• Eggs

• All-purpose flour

• Butter

• Salt

Directions

1. I start by making the rhubarb compote: cooking the rhubarb with sugar, cornstarch, and water until it’s thick and jammy. Then I set it aside to cool.

2. Next, I prepare the crust by mixing flour, sugar, and salt, then cutting in butter until it’s crumbly. I press this mixture into a baking dish and bake it until just golden.

3. While the crust cools, I beat the cream cheese until smooth, then mix in sugar, sour cream, eggs, and vanilla until everything is velvety.

4. I pour the cheesecake batter over the cooled crust, then dollop the rhubarb compote on top. Using a knife or toothpick, I swirl the rhubarb for a marbled effect.

5. I bake the bars until the center is set and a slight jiggle remains.

6. After cooling at room temperature, I refrigerate the bars for at least 4 hours before slicing.

Servings and timing

This recipe makes about 16 bars. It takes around 25 minutes to prep, 45–50 minutes to bake, and requires at least 4 hours of chilling time before serving.

Variations

• I sometimes swap half of the rhubarb with strawberries for a sweeter twist.

• For a citrusy flavor, I add lemon zest to the cheesecake layer.

• A graham cracker crust works beautifully if I want something a little more classic.

• I’ve even used a gingersnap crust once, and the spice paired nicely with the rhubarb.

Storage/reheating

I store these bars in an airtight container in the refrigerator for up to 5 days. If I want to enjoy them warm, I let them sit at room temperature for about 10–15 minutes—though I prefer them chilled. They can also be frozen for up to 2 months; I just make sure to wrap them tightly and thaw overnight in the fridge.

FAQs

How do I know when the cheesecake bars are done baking?

I look for a slight jiggle in the center—if the edges are set and the middle moves just a bit, they’re ready.

Can I use frozen rhubarb?

Yes, I use frozen rhubarb when fresh isn’t available. I make sure to thaw and drain it first to avoid excess moisture.

Do I need to use a water bath?

No, I don’t use a water bath for this recipe. The bars bake evenly without it and develop a lovely texture.

Can I make these bars ahead of time?

Absolutely. I often make them a day in advance so they have plenty of time to chill and the flavors can meld.

What type of pan should I use?

I use a 9×13-inch baking dish. Lining it with parchment paper makes lifting and slicing the bars easier.

Conclusion

These rhubarb cheesecake bars are a delightful way to enjoy rhubarb in dessert form. I always look forward to making them when rhubarb is in season, but they’re just as delicious using frozen fruit. With their beautiful marbled top and layered textures, they’re sure to impress—whether I’m serving them at a brunch or just treating myself.

Print