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 minutesmins
Cook Time50 minutesmins
cooling15 minutesmins
Total Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Keyword: brunch recipe, garden produce recipe, summer dessert
Servings: 15Servings
Calories: 374kcal
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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
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.