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Rhubarb Cheesecake Squares Recipe

Creamy cheesecake squares with a tangy rhubarb topping on a buttery crust, combining sweet and tart flavors for a delightful dessert. Perfect for gatherings and special occasions.

Ingredients

• 5 cups chopped rhubarb
• 3/4 cup sugar
• 1 Tbsp water
• 3 tsp cornstarch
• 2
• 8 oz bricks of cream cheese (16 oz total), room temp
• 1/2 cup icing sugar
• 1 egg
• 1 cup butter
• 1 3/4 cup flour
• 1 cup oats
• 3/4 cup brown sugar
• pinch salt
• 1/2 cup chopped walnuts

Instructions

1. Step 1: Preheat the Oven and Prepare the Pan
   Get your oven ready by setting it to 350°F (175°C) so that it's nice and hot when you need it. Meanwhile, grab a 9x13 inch baking pan and line it with parchment paper. This little trick helps with easy removal later!

2. Step 2: Cook the Rhubarb Mixture
   Over medium heat, cook your chopped rhubarb with the sugar and water in a saucepan. Let it simmer for around 8 minutes until the rhubarb softens. Stir in the cornstarch and continue cooking for an additional 2 minutes. You'll notice it thickening up. Set it aside to cool down a bit.

3. Step 3: Whip Up the Cheesecake Layer
   In a mixing bowl, beat together the room-temperature cream cheese, icing sugar, and egg until the mixture is smooth and creamy. It should be lump-free and silky. Set it aside for now.

4. Step 4: Make the Crust and Crumb Mixture
   In a large bowl, combine the butter, flour, oats, brown sugar, and a pinch of salt. Use your fingers or a pastry cutter to blend until you have a crumbly mixture. Take half of this mixture and press it firmly into the bottom of your prepared pan to form a crust.

5. Step 5: Add Walnuts to the Remaining Crumb Mixture
   Mix the chopped walnuts into the remaining half of your crumb mixture. This step adds a lovely crunch and extra flavor to your topping.

6. Step 6: Layer the Cheesecake
   Gently dollop the cheesecake mixture over the crust you pressed into the pan. Spread it carefully using a spoon, taking care not to disturb the crust underneath too much.

7. Step 7: Spread the Rhubarb Mixture
   Once the cheesecake layer is in place, evenly spread the cooled rhubarb mixture over the top. The vibrant color of the rhubarb will make this step particularly satisfying!

8. Step 8: Top with the Crumb Mixture
   Sprinkle the walnut-studded crumb mixture evenly over the rhubarb layer. This will create a deliciously crunchy topping once baked.

9. Step 9: Press and Bake
   Lightly press down on the crumb topping to ensure everything stays in place. Pop the pan into your preheated oven and bake for about 30 minutes, or until the topping is a golden brown and the cheesecake is set.

10. Step 10: Cool and Slice
    Let the cheesecake squares cool completely in the pan before slicing. This helps the layers set nicely, making them easier to cut. Once cooled, slice into squares and store them in the fridge until you're ready to enjoy!

Notes

Rhubarb cheesecake squares are a delight, but a few sneaky pitfalls can trip you up. Some forget to let the rhubarb mixture cool first, causing the cheesecake layer to slosh about. Patience is key, my friend.

Others might skimp on pressing the crust firmly, leading to a crumbly mess. A gentle yet firm hand ensures it stays put.

Be sure to blend the cream cheese until it's velvety smooth; lumpy cream cheese is a real party pooper.

And last but not least, resist the urge to slice before they’ve cooled completely. Trust me, it’s worth the wait!