Creamy Rhubarb Crumble Cheesecake Bars
A perfectly layered dessert that brings together tangy rhubarb, silky cheesecake, and a golden oat crumble topping. These bars offer the best of spring flavors in a handheld treat that’s perfect for gatherings, afternoon teas, or just when you need a little indulgence.
Why You’ll Love This Recipe
- Fresh and seasonal: Rhubarb is a springtime star, and its vibrant tartness pairs beautifully with creamy cheesecake.
- Perfect texture contrast: Buttery oat crumble, soft cheesecake, and tender fruit create a dynamic mouthfeel.
- Bake-sale ready: These bars slice cleanly and look beautiful on a platter.
- Make-ahead friendly: Best served chilled, they store well and taste even better the next day.
Ingredients
For the Oat Crumble Base and Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ¾ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Rhubarb Filling
- 3 cups chopped rhubarb (fresh or frozen)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch square baking pan with parchment paper. Be sure to leave some overhang for easy lifting later.
Step 2: Make the Crumble Mixture
In a large mixing bowl, combine flour, oats, brown sugar, and cinnamon. Pour in the melted butter and stir until everything is well incorporated and crumbly. Press half of this mixture firmly into the bottom of your prepared pan to form the crust. Reserve the other half for the topping.
Step 3: Par-Bake the Crust
Place the crust in the oven and bake for 10 minutes. This helps it set and prevents sogginess once the filling is added.
Step 4: Prepare the Rhubarb Layer
In a medium saucepan, stir together chopped rhubarb, sugar, cornstarch, and water. Bring to a gentle simmer over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the mixture thickens and the rhubarb becomes soft. Remove from heat and let cool slightly.
Step 5: Make the Cheesecake Filling
Using a hand mixer or stand mixer, beat the softened cream cheese with granulated sugar until completely smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully blended and creamy.
Step 6: Assemble the Layers
Spread the cheesecake mixture evenly over the pre-baked crust. Gently spoon the rhubarb filling across the surface, then sprinkle the reserved crumble mixture over the top to cover.
Step 7: Bake to Perfection
Return the pan to the oven and bake for 35 to 40 minutes, or until the top is golden and the center is just set. The bars will continue to firm up as they cool.
Step 8: Cool and Chill
Allow the bars to cool at room temperature. Then, transfer the pan to the refrigerator and chill for at least 2 hours—or overnight for best texture—before slicing.
Tips for Best Results
- Using frozen rhubarb: Thaw and drain it well before cooking to avoid excess moisture.
- Cutting clean slices: Wipe the knife with a warm, damp cloth between cuts for a clean presentation.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. These bars are best served chilled.
Serving Suggestions
These cheesecake bars make a beautiful addition to:
- Mother’s Day brunch
- Spring or summer potlucks
- Bake sales and dessert tables
- Afternoon coffee or tea with guests
You can even serve them with a small dollop of whipped cream or a drizzle of honey for an extra layer of indulgence.