Name: Rhubarb Cheesecake Squares Recipe
Prep time: 0 minutes
Cook time: 30 minutes
Total time: 30 minutes
Yield: 16
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

Picture yourself biting into a dessert that’s both wonderfully tangy and luxuriously creamy. Rhubarb Cheesecake Squares offer just that delightful contrast, with fresh rhubarb adding a zingy twist to the classic cheesecake’s richness. These squares are perfect for any gathering, from a cozy family reunion to a sunny garden party. Trust me, they bring a splash of joy to every occasion, making them a must-try treat.

I remember the first time I made these squares for a summer picnic. The smell of buttery crust wafted through the kitchen, mingling with the sweet-tart aroma of rhubarb. As the squares cooled, anticipation bubbled up inside me, and when I took that first bite, the flavors danced on my tongue, creating a happy memory forever linked to sunlit afternoons and laughter-filled moments.

Tracing rhubarb’s journey to our dessert plates

Rhubarb cheesecake squares weren’t always a classic dessert; they’re a delightful fusion of British and American culinary traditions. Originally, rhubarb was popular in British pies and tarts, while cheesecake has deeper roots in American kitchens. Over the years, this recipe has evolved with creative twists, like adding a hint of ginger or a crumbly oat crust, to balance rhubarb’s tartness. What makes it unique? The combination of tangy rhubarb with creamy cheesecake creates an irresistible contrast, charming both rhubarb lovers and skeptics alike.

What makes this rhubarb cheesecake irresistible?

Whipping up Rhubarb Cheesecake Squares is a delightful journey through flavors—the tangy, the creamy, the crunchy. Each ingredient adds its flair to this delicious symphony. Let’s dive into why these components are the unsung heroes of this recipe, and I’ll throw in a few personal tips along the way.

Rhubarb: 🌱 Bringing a tart zing that balances the sweetness beautifully. I sometimes swap in strawberries if I’m in the mood for a twist. Look for firm, crisp stalks at the market—you’ll get the most vibrant flavor that way.
Sugar: 🍬 The essential sweetener that plays peacekeeper to the rhubarb’s tang. Brown sugar can cozy in if you’re out, though it’ll nudge the flavor towards caramel. Opt for fine granules to dissolve effortlessly.
Water: 💧 Just a splash to coax the rhubarb into a luscious sauce. No substitutions here, though using filtered water can subtly enhance the taste, especially if your tap leaves a distinct trace.
Cornstarch: 🥄 This little hero thickens the rhubarb sauce to perfection. Flour could stand in, though it might cloud the sauce. A good quality, lump-free cornstarch is your best bet for silky smooth results.
Cream Cheese: 🧀 The creamy heart of the cheesecake, lending richness and a slight tang. Mascarpone can pinch-hit, adding even more indulgence. Always let it soften to room temp for a smooth blend.
Icing Sugar: ☁️ Providing a soft, sweet touch to the creamy layer. Regular sugar can step in if needed, though the texture will be less smooth. Pick a brand that dissolves easily for the best finish.
Egg: 🥚 Binding the cheesecake filling with a custardy texture. In a pinch, a flaxseed egg substitute works, though it alters the texture a bit. Fresh eggs make all the difference in flavor and consistency.
Butter: 🧈 The key to that melt-in-your-mouth crust. Margarine can be a stand-in, though it lacks the same richness. Choose a high-quality butter for the ultimate flavor boost.
Flour: 🌾 Forms the sturdy backbone of our crust. Whole wheat flour can be a substitute if you’re after a nuttier flavor. Always sift to avoid any pesky lumps.
Oats: 🥣 Adding a hearty crunch and fiber to the crust. If you’re out, crushed cornflakes can work, though they bring a different texture. Look for rolled oats for the best balance between chewiness and crunch.
Brown Sugar: 🍂 Infuses a deep, caramel-like sweetness into the crust. I’ve been known to switch to coconut sugar for a different twist. Opt for tightly packed, moist sugar for the richest taste.
Salt: 🧂 Just a pinch to enhance all the other flavors. Sea salt is a great alternative if you’re looking for a slightly different mineral profile. Use sparingly, and always taste as you go.
Walnuts: 🌰 Bringing nuttiness and a buttery crunch to the topping. Pecans can jump in as an alternative, providing a slightly sweeter note. Choose fresh, whole walnuts for the best taste and texture.

Each ingredient in these Rhubarb Cheesecake Squares brings something special to the table. Give them the care and attention they deserve, and you’ll have a delightful treat that’s sure to impress.

Must-have tools for rhubarb cheesecake magic🍽️

Having the right tools in your kitchen can make cooking and baking much more enjoyable and efficient.

Parchment Paper: A must-have for lining pans and preventing sticking. If you don’t have any, greasing the pan well can work in a pinch.
Mixing Bowls: Handy for combining ingredients without making a mess. If space is an issue, a large glass bowl can double as a microwave-safe option.
Electric Mixer: Perfect for achieving smooth, creamy textures—like in cheesecake. Alternatively, a sturdy whisk can be used for a good arm workout.
Rubber Spatula: Ensures every bit of batter is scraped clean from bowls. In its absence, a silicone spoon can also do the trick.
Measuring Cups and Spoons: Essential for precise ingredient amounts, ensuring your recipe turns out just right. If you’re missing a set, a kitchen scale can provide accurate measurements by weight.

Crafting your rhubarb cheesecake squares masterpiece!👩‍🍳

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 9×13 inch baking pan and line it with parchment paper. This little trick helps with easy removal later!
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.
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.
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.
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.
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.
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!
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.
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.
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!

Creative twists to rhubarb cheesecake squares!

If you’re curious to explore a gluten-free version, simply swap the regular flour for almond flour. This substitution adds a nutty essence, complementing the earthy flavor of rhubarb beautifully. For a vegan twist, replace the cream cheese with a plant-based alternative and use flaxseed as an egg substitute. The result is a slightly different texture, yet equally delightful.

Seasonal fruits can also shake things up—try diced apples in autumn or strawberries in spring. These additions bring a burst of color and a refreshing sweetness, providing a lovely contrast to the tangy rhubarb. For an international flair, blending in a hint of ginger or cardamom can infuse a subtle warmth reminiscent of a cozy tea time treat. Each variation offers a unique spin on the classic, showcasing the versatility of this charming dessert.

Creative ways to serve rhubarb cheesecake squares!

When presenting your rhubarb cheesecake squares at a dinner party, aim for simple elegance. Arrange each square on a crisp white dessert plate, letting the vibrant pink of the rhubarb pop. A dollop of whipped cream atop each square adds a touch of indulgence. Sprinkle some finely chopped pistachios around for a subtle crunch and a splash of green that complements the rhubarb’s rosy hue.

To jazz things up, consider a drizzle of honey or a light dusting of powdered sugar. Pair these delightful squares with a scoop of vanilla bean ice cream or a delicate lemon sorbet to balance the tangy sweetness. For a finishing flourish, add a sprig of mint or edible flowers for that Instagram-worthy touch. Voilà! Dessert is served with flair and without fuss.

Perfect sips for rhubarb cheesecake delights

When it comes to pairing a drink with rhubarb cheesecake squares, chamomile tea is like a cozy hug in a mug. Something about its gentle floral notes just clicks with the tangy-sweet rhubarb. If you’re in the mood for something a bit more refreshing, a fizzy ginger ale can step up to the plate. Its slight kick marries well with the cheesecake’s creamy texture. And for a truly playful twist, try a splash of sparkling lemonade. It’s like a bubbly celebration for your taste buds!

Keeping your rhubarb squares fresh and delicious

Once you’ve enjoyed making your rhubarb cheesecake squares, you’ll want to store them properly. Slide them into an airtight container and pop them in the fridge, where they’ll stay fresh for up to five days. For longer storage, wrap them tightly and freeze for up to three months. When it’s time to enjoy them again, thaw in the fridge overnight. Reheat gently in a preheated oven at 300°F for about 10 minutes if you like them warm, but they’re delightful cold too. Always ensure they’re chilled promptly after serving to keep them safe and scrumptious!

Avoid these common mistakes 🖐️

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!

Frequently asked questions (FAQ)

What can I substitute for rhubarb if it’s not in season?
You can use strawberries, raspberries, or even a mixture of both for a delightful twist. They closely mimic rhubarb’s tangy flavor, making them great alternatives.
Can I make these cheesecake squares gluten-free?
Absolutely! Swap out the flour and oats for gluten-free versions, ensuring you still get that delightful crumbly texture.
How should I store the rhubarb cheesecake squares?
After cooling, keep the squares in an airtight container in the fridge. They’ll stay fresh and delicious for up to 5 days.
Can these squares be frozen for later enjoyment?
Yes, you can freeze them. Just wrap each piece individually in plastic wrap and store in a freezer-safe container. Thaw them in the fridge when you’re ready to indulge.
Is it possible to omit the walnuts or substitute them?
Certainly! You can skip the walnuts or replace them with pecans, almonds, or even sunflower seeds for a nut-free version.

Savor the sweet finish🎉

Go ahead and give those Rhubarb Cheesecake Squares a whirl! With their delightful blend of tangy rhubarb and creamy cheesecake, they’re bound to become a favorite in your dessert repertoire. Don’t hesitate to unleash your creativity—maybe toss in some fresh berries or add a drizzle of chocolate on top. Remember, recipes are like guidelines; they’re meant to be toyed with. So, roll up your sleeves, have fun, and make it your own. You’ve got this, and I’m sure your taste buds will thank you later!