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Rhubarb Cheesecake Bars

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These rhubarb cheesecake bars combine a rich, creamy cheesecake layer with a buttery crust and a tangy rhubarb swirl. Perfectly balanced in sweetness and tartness, they make an impressive and delicious treat for spring or any time of year.

  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 5 hours 15 minutes (including chilling)
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups rhubarb (fresh or thawed frozen), chopped
  • 3/4 cup granulated sugar (divided)
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
  2. In a saucepan, combine rhubarb, 1/4 cup sugar, cornstarch, and water. Cook over medium heat until thick and jammy. Remove from heat and stir in vanilla extract. Let cool.
  3. In a mixing bowl, combine flour, 1/4 cup sugar, and salt. Cut in the butter until mixture resembles coarse crumbs.
  4. Press crust mixture into the prepared baking dish. Bake for 15–18 minutes until lightly golden. Let cool slightly.
  5. In a large bowl, beat cream cheese until smooth. Add remaining 1/4 cup sugar, sour cream, eggs, and vanilla. Beat until creamy.
  6. Pour cheesecake batter over cooled crust. Dollop rhubarb compote on top and swirl with a knife or toothpick.
  7. Bake for 45–50 minutes, or until center is set with a slight jiggle.
  8. Cool completely at room temperature, then refrigerate for at least 4 hours before slicing.

Notes

  • Ensure rhubarb compote is fully cooled before adding to the cheesecake layer.
  • Refrigerate for a minimum of 4 hours for best texture.
  • For variation, substitute half the rhubarb with strawberries or add lemon zest to the cheesecake layer.
  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Find it online: https://allcookedup.com/rhubarb-cheesecake-bars/