Rhubarb Cheesecake Squares are a delightful treat that combines the tartness of rhubarb with the creaminess of cheesecake, all set in a buttery crumb crust. These squares are perfect for dessert lovers who enjoy a sweet and tangy flavor combination. They are easy to make and great for parties, picnics, or simply enjoying at home.
Why make this recipe
Making Rhubarb Cheesecake Squares is a wonderful way to enjoy the unique taste of rhubarb. This recipe is not only delicious but also straightforward. It pairs well with coffee or tea and can be served at any gathering. The layers of creamy cheesecake and soft rhubarb on a crumbly crust make for a perfect dessert that pleases everyone.
How to make Rhubarb Cheesecake Squares
Ingredients:
- 5 cups chopped rhubarb
- 3/4 cup sugar
- 2 (8 oz) bricks of cream cheese
- 1/2 cup icing sugar
- 1 egg
- 1 cup butter
- 1 3/4 cups flour
- 1 cup oats
- 3/4 cup brown sugar
Directions:
- Preheat the oven to 350°F (175°C) and line a 9 x 13-inch baking pan with parchment paper.
- In a saucepan, combine chopped rhubarb, sugar, and a little water; simmer until softened. Stir in cornstarch and set aside to cool.
- In a mixing bowl, beat cream cheese, icing sugar, and egg until smooth; set aside.
- In another bowl, combine butter, flour, oats, brown sugar, and a pinch of salt; crumble the mixture and press half into the bottom of the prepared pan.
- Mix chopped walnuts into the remaining crumb mixture for added texture.
- Layer the cheesecake mixture over the crust, followed by the cooled rhubarb mix. Sprinkle the remaining crumb mixture on top.
- Bake for about 30 minutes until golden brown; cool completely before slicing into squares.
How to serve Rhubarb Cheesecake Squares
Rhubarb Cheesecake Squares can be served as a dessert after dinner or as a snack during the day. They are great on their own or can be topped with whipped cream, vanilla ice cream, or fresh fruit. You can also dust them with powdered sugar for a pretty finish.
How to store Rhubarb Cheesecake Squares
Store any leftover Rhubarb Cheesecake Squares in an airtight container in the refrigerator. They will stay fresh for up to five days. You can also freeze them for longer storage, making sure to wrap them well to prevent freezer burn. Thaw in the refrigerator before serving.
Tips to make Rhubarb Cheesecake Squares
- Make sure to chop the rhubarb evenly to ensure even cooking.
- If you prefer a sweeter rhubarb filling, you can increase the sugar slightly.
- Let the squares cool completely before slicing for clean edges.
- Adding a bit of cinnamon to the crumb mixture can enhance the flavor.
Variation
You can experiment with different fruits such as strawberries or blueberries alongside the rhubarb for a mixed-fruit version.
FAQs
Q: Can I use frozen rhubarb for this recipe?
A: Yes, frozen rhubarb works well. Just thaw and drain excess liquid before using it.
Q: Can I make this recipe gluten-free?
A: Yes, substitute regular flour with a gluten-free flour blend.
Q: How can I make these squares more flavorful?
A: Adding vanilla extract to the cheesecake mixture or a layer of your favorite jam can enhance the flavor.
Rhubarb Cheesecake Squares
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful Rhubarb Cheesecake Squares that combine tart rhubarb with creamy cheesecake on a buttery crumb crust.
Ingredients
- 5 cups chopped rhubarb
- 3/4 cup sugar
- 2 (8 oz) bricks of cream cheese
- 1/2 cup icing sugar
- 1 egg
- 1 cup butter
- 1 3/4 cups flour
- 1 cup oats
- 3/4 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 9 x 13-inch baking pan with parchment paper.
- Combine chopped rhubarb, sugar, and a little water in a saucepan; simmer until softened. Stir in cornstarch and set aside to cool.
- Beat cream cheese, icing sugar, and egg in a mixing bowl until smooth; set aside.
- Combine butter, flour, oats, brown sugar, and a pinch of salt in another bowl; crumble the mixture and press half into the bottom of the prepared pan.
- Mix chopped walnuts into the remaining crumb mixture for added texture.
- Layer the cheesecake mixture over the crust, followed by the cooled rhubarb mix. Sprinkle the remaining crumb mixture on top.
- Bake for about 30 minutes until golden brown; cool completely before slicing into squares.
Notes
These squares can be topped with whipped cream or vanilla ice cream for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
