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Rhubarb Cheesecake Bars Recipe: Sweet-Tart Delight

This rhubarb cheesecake bars recipe has a few steps but is simple to follow and the result is an impressive-looking dessert that will wow your friends and family. The sweet-tart flavor of the rhubarb pairs perfectly with the creamy cheesecake filling.

While this tart rhubarb dessert is amazing using fresh rhubarb during rhubarb season, it can be made throughout the year. I have found that you can use frozen rhubarb in many rhubarb recipes interchangeably with fresh.

If you are a huge fan of seasonal rhubarb, then this decadent dessert needs to be in your recipe box.

Rhubarb Cheesecake Bars Recipe

Rhubarb Bars

It’s the season for rhubarb, making it the perfect moment to savor the decadent and tangy allure of these cheesecake bars. A guaranteed crowd-pleaser for all the rhubarb enthusiasts in your circle. We have lots of delicious rhubarb recipes below the recipe for this rhubarb cream cheese bars. Another delicious twist on a rhubarb recipe is this Rhubarb Bread.

Layered Rhubarb Dessert

This dessert is sure to wow your guests with four scrumptious layers that just work so well together. Each layer is baking while you get the ingredients ready for the next layer.

Pie Crust Layer. We make this layer using all purpose flour, sugar, and butter. Combine crust ingredients just like you would when making a pie crust. Pro Tips. You can also use cold butter by grating it and stirring it in. Work on the next layer while this layer is baking. Save even more time; pre heat oven while mixing the buttery crust ingredients.

Rhubarb Filling. Make the rhubarb layer by slicing the cleaned rhubarb into ½ to 1-inch pieces. Add that to a large mixing bowl and stir in sugar and flour. The flour helps soak up any juices that will come from the rhubarb while baking these bars.

Cream Cheese Filling. In a medium bowl, I use an electric hand mixer to blend the cream cheese, granulated sugar, and eggs together. This cream cheese mixture really adds such a delicious flare to this recipe.

Sour Cream Glaze. It is amazing how well this simple topping brings the whole dessert together. The last layer is made using sour cream, butter, lemon juice, powdered sugar, and vanilla. A bit of lemon zest would be a wonderful fresh addition if you happen to have a fresh lemon on hand.

These layers just work so well together, and the layers really made this recipe look like you spent all day making it. It is one of my favorite things to make during rhubarb season in the spring.

Rhubarb Cheesecake Bars Recipe
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Rhubarb Cheesecake Bars Recipe

This rhubarb cheesecake bars recipe has a few steps but is simple to follow and the result is an impressive-looking dessert that will wow your friends and family. The sweet-tart flavor of the rhubarb pairs perfectly with the creamy cheesecake filling.
Prep Time15 minutes
Cook Time50 minutes
cooling15 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: brunch recipe, garden produce recipe, summer dessert
Servings: 15 Servings
Calories: 374kcal

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Ingredients

Crust

  • 1 ½ Cups All-Purpose Flour
  • ½ Cup Granulated Sugar
  • ¾ Cup Butter Softened

Rhubarb Layer

  • 4 Cups Rhubarb Cleaned and Sliced
  • 1 Cup Granulated Sugar
  • 4 Tablespoons Flour

Cheesecake Layer

  • 12 Ounces Cream Cheese 1 ½ Packages Softened
  • ¾ Cup Granulated Sugar
  • 3 Large Eggs

Sour Cream Glaze

  • ¾ Cup Sour Cream
  • ½ Teaspoon Vanilla
  • ¼ Cup Butter Softened
  • 1 Cup Powdered Sugar
  • ½ Teaspoon Lemon Juice

Instructions

  • Crust. Combine crust ingredients, flour, sugar, and butter. Then press the flour mixture in a 9 X 13 baking pan. Bake for 10 minutes in an oven preheated to 375 degrees Fahrenheit. Pro Tip. If using softened butter, use a pastry cutter or a food processor to incorporate the butter with the flour and granulated sugar, just like you would for a pie crust. You can also use cold butter by grating it and stirring it in.
    1 ½ Cups All-Purpose Flour, ½ Cup Granulated Sugar, ¾ Cup Butter
  • Rhubarb Layer. In a large bowl, combine the rhubarb, granulated sugar, and flour. Add the rhubarb mixture to the baked crust. Continue baking for 15 minutes at 375 degrees Fahrenheit.
    4 Cups Rhubarb, 1 Cup Granulated Sugar, 4 Tablespoons Flour
  • Cheesecake Layer. In a medium bowl, using a handheld electric mixer on medium speed, mix the cream cheese and granulated sugar. Beat in the eggs one at a time. Pour the mixture over the rhubarb layer and bake for 25 minutes at 375 degrees Fahrenheit.
    12 Ounces Cream Cheese, ¾ Cup Granulated Sugar, 3 Large Eggs
  • Sour Cream Glaze. Mix the sour cream, softened butter, powdered sugar, and lemon juice until well combined. Spread over the rhubarb cheesecake bars as soon as they come out of the oven.
    ¾ Cup Sour Cream, ½ Teaspoon Vanilla, ¼ Cup Butter, 1 Cup Powdered Sugar, ½ Teaspoon Lemon Juice
  • Let cool 15-20 minutes before cutting and eating.

Your Own Private Notes

Notes

There is a Video for This Recipe

Prepare Rhubarb for Recipes

To prepare, wash each stem thoroughly one at a time.  Trim off any blemishes and cut stems into ½ to 1 inch uniform slices.  If you do have larger stalks of rhubarb, use a knife and peel the outer tough layer. Just place a paring knife on an end just under the outer layer. Hold that end between your knife and finger and peel down. Do this all the way around the stalk. When you cook it up, it will be tender.

Storing Rhubarb Dessert

This should be refrigerated once the dish is cooled to room temperature. Either store in a single layer in an airtight container or the baking container covered. Or store in layers with a piece of parchment paper or wax paper between the layers to prevent them from sticking together. It will stay fresh in the refrigerator for up to 5 days.

Nutrition

Calories: 374kcal | Carbohydrates: 53g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 275mg | Potassium: 204mg | Fiber: 1g | Sugar: 40g | Vitamin A: 543IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 1mg

How to Freeze Rhubarb

It’s easy to freeze raw rhubarb. Just cut the stalks into one-inch pieces. Then place them in a freezer bag and store them in the freezer for up to one year. I like to spread the rhubarb pieces out in the bag by laying it flat. I find it takes up less space, freezes faster, and I can use just a small amount if needed as it is not all stuck together.

It is so easy to freeze rhubarb straight from the garden. Cut off the leaves, clean, and dice. If the stalks are fibrous, peel off the tough outer fibers. Place in a storage container and freeze.

Summer Rhubarb Dessert

Rhubarb FAQ

One pound of rhubarb makes 3 cups of sliced rhubarb. 

The redder the color of the rhubarb, the sweeter the taste. 

Rhubarb is not a fruit; it is actually considered a vegetable.

The leaves of the rhubarb plants are poisonous, so be sure to trim and discard it when harvesting directly from the garden.

Storing Fresh Rhubarb

Remove the leaves, place stems in plastic bag and store in the refrigerator until ready to use.  Rhubarb will keep 2-3 weeks in the refrigerator. 

Rhubarb Cream Cheese Dessert

Prepare Rhubarb for Recipes

To prepare, wash each stem thoroughly one at a time.  Trim off any blemishes and cut stems into ½ to 1 inch uniform slices.  If you do have larger stalks of rhubarb, use a knife and peel the outer tough layer. Just place a paring knife on an end just under the outer layer. Hold that end between your knife and finger and peel down. Do this all the way around the stalk. When you cook it up, it will be tender.

Storing Rhubarb Dessert

This should be refrigerated once the dish is cooled to room temperature. Either store in a single layer in an airtight container or the 9 X 13 baking pan container covered. Any desserts with cream cheese that has already been baked can typically stay good in the refrigerator for up to five days.

Another option is to store in layers with a piece of parchment paper or wax paper between the layers to prevent them from sticking together. It will stay fresh in the refrigerator for up to 5 days.

Turn this into Strawberry rhubarb cheesecake bars

This is such a versatile recipe. Swap out the rhubarb for fresh strawberries.

Other Sweet Treats to make.

Come explore other recipes we have enjoyed through the years.

AboutVictoria

You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.

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