Rhubarb has always been one of my favorite springtime treats. Growing up, my grandma had a massive rhubarb patch in her backyard, and every year when it was in season, she’d bake the most amazing Rhubarb Cheesecake Squares. The tart, ruby-red rhubarb perfectly complemented the rich, creamy cheesecake filling, all nestled in a buttery, crumbly crust. I can still remember the anticipation I felt as the aroma of those Rhubarb Cheesecake Squares would waft through the house, drawing me right into the kitchen. And the first bite? Pure bliss. The sweet-tart flavor, the contrasting textures – it’s a flavor combination I’ve been chasing ever since.
Why This Rhubarb Cheesecake Squares Recipe Will Become Your Go-To
The Secret Behind Perfect Rhubarb Cheesecake Squares
This Rhubarb Cheesecake Squares recipe is truly special because it strikes the perfect balance between the tangy rhubarb and the rich, creamy cheesecake. The secret is in the preparation of the rhubarb – I’ve found that briefly cooking it down with a bit of sugar helps to tame its natural sourness and bring out its natural sweetness. And the cheesecake filling? Silky smooth, with just the right amount of tanginess to complement the rhubarb. But the real kicker is the buttery, crumbly crust that ties it all together. Trust me, one bite and you’ll be hooked.
Essential Ingredients You’ll Need
- Rhubarb
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Unsalted butter
- Sour cream
Step-by-Step Rhubarb Cheesecake Squares Instructions
Preparing Your Rhubarb Cheesecake Squares
This Rhubarb Cheesecake Squares recipe is surprisingly easy to make, with just a few simple steps. You’ll need about an hour and a half from start to finish, and the only special equipment required is a 9×13 inch baking pan. Let’s get started!
1- Begin by preheating your oven to 350°F. Grease the baking pan with butter or non-stick cooking spray and set it aside.
2- In a medium saucepan, combine the chopped rhubarb, 1/2 cup of the granulated sugar, and 2 tablespoons of water. Cook over medium heat, stirring occasionally, until the rhubarb is softened and the juices have thickened, about 10 minutes. Remove from heat and let cool slightly.
3- In a large bowl, beat the cream cheese with the remaining 1/2 cup of granulated sugar until smooth and creamy, about 2-3 minutes. Add in the eggs one at a time, beating well after each addition, then stir in the vanilla extract and sour cream.
4- In a separate bowl, whisk together the all-purpose flour and a pinch of salt. Gradually add the dry ingredients to the cream cheese mixture, mixing just until combined.
5- Spread half of the cheesecake batter into the prepared baking pan. Top evenly with the cooled rhubarb mixture, then dollop the remaining cheesecake batter over top and use a spatula to gently swirl it together.
6- Bake for 35-40 minutes, until the center is almost set. Allow the Rhubarb Cheesecake Squares to cool completely in the pan before cutting into squares and serving.
Pro Tips for Success
The key to perfect Rhubarb Cheesecake Squares is all in the preparation. Be sure to cook the rhubarb down with a bit of sugar to tame its tartness, and don’t overmix the cheesecake batter or it can become dense and heavy. Additionally, letting the squares cool completely before cutting is crucial for clean, presentable slices. And if you find that the rhubarb is particularly tart, you can always add an extra tablespoon or two of sugar to the filling.
Serving and Storing Your Rhubarb Cheesecake Squares
Perfect Pairings for Rhubarb Cheesecake Squares
These Rhubarb Cheesecake Squares are the perfect treat for a springtime gathering, whether it’s a Mother’s Day brunch, a backyard barbecue, or just a cozy afternoon tea. They pair beautifully with a fresh cup of coffee or a cold glass of lemonade. And for a truly decadent experience, a scoop of vanilla ice cream on the side takes them to the next level.
Storage and Make-Ahead Tips
Rhubarb Cheesecake Squares can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze exceptionally well – simply wrap individual squares tightly in plastic wrap and store in the freezer for up to 3 months. When ready to serve, thaw overnight in the fridge.
Variations and Dietary Adaptations for Rhubarb Cheesecake Squares
Creative Rhubarb Cheesecake Squares Variations
While the classic Rhubarb Cheesecake Squares are tough to beat, there are plenty of ways to put your own spin on this recipe. Try swirling in a layer of homemade strawberry or raspberry jam for a fruity twist. You could also add a crunchy streusel topping or chopped nuts to the crust. And for a fun springtime look, top the squares with fresh rhubarb slices before baking.
Making Rhubarb Cheesecake Squares Diet-Friendly
For a gluten-free version of these Rhubarb Cheesecake Squares, simply swap out the all-purpose flour for a 1-to-1 gluten-free flour blend. And to make them dairy-free, use vegan cream cheese and unsweetened almond or coconut milk yogurt in place of the regular dairy products. You can also cut down on the sugar by using a sugar substitute or reducing the amounts called for in the recipe.
Frequently Asked Questions
Q: Can I use frozen rhubarb in this recipe?
A: Absolutely! Frozen rhubarb works just as well as fresh. Just be sure to thaw it completely and drain off any excess liquid before cooking it down with the sugar.
Q: How long do the Rhubarb Cheesecake Squares need to cool before cutting?
A: It’s important to let the squares cool completely, about 2-3 hours, before cutting into them. This allows the cheesecake filling to set up properly for clean, neat slices.
Q: Can I make the Rhubarb Cheesecake Squares ahead of time?
A: Yes, these squares are great for making in advance. You can prepare the entire recipe up to 3 days ahead of time and store it covered in the refrigerator until ready to serve.
Q: What’s the best way to reheat leftover Rhubarb Cheesecake Squares?
A: For best results, reheat individual squares in the microwave for 20-30 seconds, or place the whole pan in a 300°F oven for 5-10 minutes until warmed through.
Q: Why did the top of my Rhubarb Cheesecake Squares crack?
A: Cheesecake can sometimes crack due to over-mixing, sudden temperature changes, or overbaking. To prevent this, be sure not to overmix the batter, and check the squares a few minutes early to ensure they don’t get over-baked.
Rhubarb Cheesecake Squares
- Total Time: 45
- Yield: 16
Description
Indulge in the perfect balance of tart rhubarb and creamy cheesecake with these delightful Rhubarb Cheesecake Squares. This easy-to-make recipe delivers a scrumptious treat in just 5 minutes of prep time.
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1 (8 oz) package cream cheese, softened
– 1 egg
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 cups chopped fresh rhubarb
– 1/4 cup granulated sugar
Instructions
1. 1. Preheat oven to 350°F. Grease an 8×8-inch baking pan.
2. 2. In a medium bowl, combine the flour, butter, and 1/4 cup sugar. Press the mixture into the bottom of the prepared pan.
3. 3. In a separate bowl, beat the cream cheese until smooth. Add the egg, 1/2 cup sugar, and vanilla. Mix until well combined.
4. 4. Spread the cheesecake mixture over the crust. Top with the chopped rhubarb and sprinkle with the remaining 1/4 cup sugar.
5. 5. Bake for 40-45 minutes, or until the center is set. Allow to cool completely before cutting into squares.
Notes
For a prettier presentation, you can arrange the rhubarb pieces in a decorative pattern on top of the cheesecake filling. Leftovers can be stored in the refrigerator for up to 5 days.
- Prep Time: 5
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
Once you try these incredible Rhubarb Cheesecake Squares, they’re sure to become a springtime staple in your household. The perfect balance of sweet and tart, with a rich, creamy filling and a buttery crust – it’s a dessert that’s sure to impress. So what are you waiting for? Grab some fresh rhubarb and get baking!
