Advertisements

Introduction

Craving a dessert that balances tangy, sweet, and creamy in every bite? Look no further than Rhubarb Cheesecake Bars! These delightful treats layer a buttery, crumbly crust with a tart rhubarb filling and a luscious cheesecake topping, finished with a smooth sour cream layer. Curious about how to create these irresistible bars that are perfect for spring gatherings, summer picnics, or any occasion? Let’s dive into this easy recipe that’s sure to impress everyone at your table!

Advertisements

Overview: Why Rhubarb Cheesecake Bars Are Special

Rhubarb Cheesecake Bars are a perfect marriage of tangy rhubarb, rich cheesecake, and a buttery crust, offering a unique twist on classic cheesecake. The tart rhubarb filling contrasts beautifully with the creamy, sweet layers, while the sour cream topping adds a refreshing finish. These bars are simple to make, visually stunning, and ideal for feeding a crowd, making them a go-to dessert for potlucks, holidays, or casual get-togethers.

Time Requirement:
- Prep: 20 minutes
- Baking: 45 minutes
- Cooling: 1–2 hours
- Total: About 2 hours 5 minutes
Difficulty Level: Easy. The recipe involves straightforward mixing and layering, suitable for beginner bakers.
Why It’s Special: These bars serve 12–16, highlight the unique flavor of fresh rhubarb, and combine multiple textures—crumbly, creamy, and tangy—in one dessert. They’re also make-ahead friendly and store well in the fridge.

Essential Ingredients

These bars come together with simple ingredients that create a harmonious blend of flavors and textures. Here’s what you need and why each matters:

For the Crust

All-Purpose Flour (1¼ cups, divided): Forms the base of the crust (1 cup) and thickens the rhubarb filling (¼ cup).
Butter (½ cup, softened): Adds richness and creates a crumbly, buttery crust.
White Sugar (1 tbsp): Lightly sweetens the crust.

For the Rhubarb Filling

White Sugar (1 cup): Sweetens and balances the tartness of the rhubarb.
Chopped Rhubarb (4 cups): Provides the tangy, fruity star of the filling.

For the Cheesecake Layer

Cream Cheese (8 oz, softened): Creates a creamy, tangy layer.
White Sugar (½ cup): Sweetens the cheesecake without overpowering.
Large Egg (1): Helps the cheesecake set and adds smoothness.

For the Topping

Sour Cream (½ cup): Adds a refreshing, tangy finish.
White Sugar (1 tbsp): Sweetens the sour cream topping lightly.

Substitutions and Variations

Rhubarb: Use frozen rhubarb (thawed and drained) if fresh isn’t available, or mix with strawberries for a sweeter filling (2 cups each).
Flour: Swap for a 1:1 gluten-free flour blend for a gluten-free version.
Cream Cheese: Use reduced-fat cream cheese for a lighter option or dairy-free cream cheese.
Butter: Replace with margarine or vegan butter for a dairy-free crust (pair with dairy-free cream cheese and sour cream).
Sour Cream: Substitute with Greek yogurt or a dairy-free sour cream alternative.
Add-Ins: Stir ½ tsp cinnamon or lemon zest into the rhubarb filling for extra flavor.

Advertisements

Step-by-Step Instructions

Follow these steps to create Rhubarb Cheesecake Bars that are tangy, creamy, and perfectly balanced:

Preheat and Prepare:
- Preheat the oven to 425°F (220°C). Grease an 11×7-inch baking dish or line with parchment paper, leaving an overhang for easy removal.
Make the Crust:
- In a medium mixing bowl, combine 1 cup all-purpose flour, ½ cup softened butter, and 1 tbsp white sugar. Stir until a crumbly mixture forms.
- Press the mixture evenly into the bottom of the prepared baking dish.
- Bake for 10 minutes, or until golden. Remove from the oven and set aside. Reduce the oven temperature to 350°F (175°C).
Prepare the Rhubarb Filling:
- In the same mixing bowl, stir together 1 cup white sugar and the remaining ¼ cup all-purpose flour.
- Add 4 cups chopped rhubarb and stir to coat evenly.
- Spread the rhubarb mixture evenly over the baked crust.
Make the Cheesecake Layer:
- In a medium bowl, beat 8 oz softened cream cheese, ½ cup white sugar, and 1 egg with a hand mixer until smooth and creamy (about 1–2 minutes).
- Spread the cheesecake mixture evenly over the rhubarb layer.
Bake:
- Bake at 350°F (175°C) for 35 minutes, or until the cheesecake layer is set and the rhubarb filling is bubbling.
Prepare the Sour Cream Topping:
- While the bars bake, mix ½ cup sour cream and 1 tbsp white sugar in a small bowl until smooth.
Finish the Bars:
- Remove the bars from the oven and immediately spread the sour cream mixture over the warm surface.
- Let the bars cool completely in the pan on a wire rack (about 1–2 hours).
Serve:
- Once cooled, use the parchment overhang (if used) to lift the bars out. Slice into 12–16 squares with a sharp knife.
- Serve chilled or at room temperature.

Cooking Tips

Chop Rhubarb Evenly: Cut rhubarb into small, uniform pieces (about ½-inch) for even cooking and texture.
Room-Temperature Cream Cheese: Softened cream cheese blends smoothly, avoiding lumps in the cheesecake layer.
Don’t Overbake: Check for doneness when the cheesecake is set but slightly jiggly in the center to keep it creamy.
Clean Slices: Chill the bars for 30 minutes after cooling and use a sharp knife dipped in hot water for neat cuts.

Advertisements

Assembly: Building the Perfect Rhubarb Cheesecake Bars

These bars are all about layering complementary textures and flavors for a stunning dessert. Here’s how to make them look and taste amazing:

Crust: Press the crumbly mixture firmly and evenly to create a sturdy base that holds the filling.
Rhubarb Filling: Spread the rhubarb mixture evenly to ensure every bite has a balanced tartness.
Cheesecake Layer:
- Spread the cheesecake mixture gently to cover the rhubarb without mixing the layers.
- Smooth the top for a polished look.
Sour Cream Topping: Apply the topping while the bars are warm to help it adhere and create a smooth finish.
Presentation Tips:
- Cut into even squares and serve on a platter to showcase the layered effect.
- Garnish with fresh rhubarb ribbons, a dusting of powdered sugar, or a drizzle of strawberry sauce for extra flair.
- Pair with a cup of tea or coffee to complement the tangy and creamy flavors.

Storage and Make-Ahead Tips

These bars are perfect for preparing ahead and stay fresh with proper storage:

Refrigerator: Store in an airtight container in the fridge for up to 5 days. The flavors deepen, and the bars stay creamy and refreshing.
Freezer: Wrap individual bars or the whole slab tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Make-Ahead: Bake the bars up to 2 days in advance and refrigerate. Add the sour cream topping just before chilling for the best texture.
Serving Tip: Serve chilled for a refreshing treat or let sit at room temperature for 10 minutes for a softer texture.

Recipe Variations

Get creative with these fun twists to make the bars your own:

Strawberry Rhubarb Cheesecake Bars: Replace 2 cups rhubarb with chopped strawberries for a sweeter, classic pairing.
Ginger Rhubarb Bars: Add ½ tsp ground ginger or 1 tbsp grated fresh ginger to the rhubarb filling for a spicy kick.
Lemon Rhubarb Bars: Stir 1 tsp lemon zest into the cheesecake layer for a citrusy brightness.
Gluten-Free Version: Use a 1:1 gluten-free flour blend for the crust and filling thickener.
Nutty Crust: Add ¼ cup finely chopped pecans or almonds to the crust for extra crunch.

Conclusion

Rhubarb Cheesecake Bars are the ultimate dessert for anyone who loves the tangy-sweet combo of rhubarb and creamy cheesecake. With a buttery crust, vibrant rhubarb filling, and luscious cheesecake layer, these bars are as beautiful as they are delicious. They’re easy to make, perfect for feeding a crowd, and sure to become a favorite for spring and summer gatherings. So grab some fresh rhubarb, preheat your oven, and get ready to create a treat that’s pure bliss in every bite!

Rhubarb Cheesecake Bars

Author: Alyssa

Print Recipe

Description