Rhubarb Cheesecake Squares have always been a family favorite in my household. Growing up, my mom would make a batch every spring when the first rhubarb stalks started popping up in our garden. The tart, ruby-red rhubarb paired so beautifully with the rich, creamy cheesecake filling – it was an unbeatable combination. I can still remember the aroma of the fresh rhubarb and warm spices filling the kitchen as the squares baked. It’s a scent that just transports me back to those carefree childhood days.
Even as an adult, I find myself craving those nostalgic Rhubarb Cheesecake Squares every spring. There’s something so comforting about that perfect balance of sweet and tart, with a buttery graham cracker crust and a silky smooth cheesecake topping. It’s the kind of dessert that just puts a smile on your face with every bite.
So when the rhubarb starts appearing at the farmers market, you better believe I’m stocking up to make a big batch of my mom’s famous Rhubarb Cheesecake Squares. It’s a recipe that’s been passed down through the generations, and I’m so excited to share it with you today. Trust me, this is going to become your new go-to springtime treat!
Why This Rhubarb Cheesecake Squares Recipe Will Become Your Go-To
What makes this Rhubarb Cheesecake Squares recipe so special is the perfect harmony of flavors and textures. The tart, juicy rhubarb is balanced beautifully by the rich, creamy cheesecake filling, all nestled atop a buttery graham cracker crust. It’s an irresistible combination that will have your family and friends begging for seconds (and thirds!).
The Secret Behind Perfect Rhubarb Cheesecake Squares
The secret to these Rhubarb Cheesecake Squares is all in the technique. By pre-baking the crust and then chilling the cheesecake filling before assembling, you end up with a dessert that’s perfectly set and sliceable. The rhubarb also gets a quick sauté to remove excess moisture, ensuring your squares don’t get soggy. Plus, a touch of vanilla and warming spices like cinnamon and nutmeg take the flavor to the next level. Trust me, once you try this method, you’ll never go back to regular ol’ Rhubarb Cheesecake Squares again.
Essential Ingredients You’ll Need
– Rhubarb: The star of the show! You’ll need about 3 cups of fresh, chopped rhubarb.
– Cream cheese: Make sure to use full-fat cream cheese for the richest, creamiest cheesecake filling.
– Granulated sugar: This sweetens the cheesecake and balances the tart rhubarb.
– Eggs: Necessary for binding and setting the cheesecake.
– Graham cracker crumbs: The perfect base for these Rhubarb Cheesecake Squares.
– Unsalted butter: Melted and mixed with the graham cracker crumbs to create a buttery, crisp crust.
– Vanilla extract: Enhances all the flavors.
– Cinnamon and nutmeg: Warm spices that complement the rhubarb beautifully.
Step-by-Step Rhubarb Cheesecake Squares Instructions
Preparing Your Rhubarb Cheesecake Squares
These Rhubarb Cheesecake Squares come together in just a few simple steps. The total prep and baking time is about 1 hour and 15 minutes, plus some cooling time. You’ll need a 9×13 inch baking pan, a hand mixer or stand mixer, and a few basic kitchen tools. Let’s get started!
1- Begin by preheating your oven to 325°F. Grease the 9×13 inch baking pan with nonstick cooking spray or butter.
2- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared baking pan to form the crust. Bake for 8 minutes, then remove from the oven and let cool completely.
3- In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add in the sugar, beating well after each addition. Then, beat in the eggs one at a time, scraping down the sides of the bowl as needed.
4- In a small saucepan, sauté the chopped rhubarb with a tablespoon of sugar over medium heat for 5-7 minutes, until the rhubarb is slightly softened and has released some of its juices. Allow to cool slightly, then fold the rhubarb into the cheesecake batter.
5- Pour the rhubarb cheesecake filling over the prepared graham cracker crust, spreading it out evenly. Bake for 35-40 minutes, until the center is almost set. The edges should be lightly golden brown.
6- Remove the Rhubarb Cheesecake Squares from the oven and let them cool completely at room temperature, then refrigerate for at least 2 hours (or up to 3 days) before cutting and serving.
Pro Tips for Success
The key to perfect Rhubarb Cheesecake Squares is all about technique. Here are a few pro tips to ensure your squares turn out flawless:
– Be sure to fully cool the crust before adding the cheesecake filling. This helps prevent a soggy bottom.
– Sautéing the rhubarb first removes excess moisture, keeping your squares from getting watery.
– Don’t overmix the cheesecake batter – this can cause cracks in the final product.
– Chilling the squares for at least 2 hours (or up to 3 days) helps them set up nicely and makes for clean, beautiful slices.
– If your rhubarb is particularly tart, you can 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 ultimate springtime treat, but they also make a lovely dessert any time of year. They pair beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a fun twist, you could even top them with a drizzle of caramel sauce or a sprinkle of chopped nuts.
As for beverages, I love enjoying these squares with a hot cup of coffee or a cold glass of milk. They’d also be delightful alongside a refreshing iced tea or lemonade on a warm afternoon.
Storage and Make-Ahead Tips
Luckily, Rhubarb Cheesecake Squares are the perfect make-ahead dessert. Once the squares have chilled and set, you can store them in an airtight container in the refrigerator for up to 3 days. They also freeze exceptionally well – simply wrap the individual squares tightly in plastic wrap and freeze for up to 2 months.
When you’re ready to serve, you can thaw the frozen squares in the refrigerator overnight or enjoy them straight from the freezer (they make a delightful frozen treat!). Just be sure to let them come to room temperature for about 30 minutes before digging in.
Variations and Dietary Adaptations for Rhubarb Cheesecake Squares
Creative Rhubarb Cheesecake Squares Variations
While the classic version of these Rhubarb Cheesecake Squares is hard to beat, there are plenty of fun ways to switch things up. You could try adding a layer of fresh strawberries or raspberries between the crust and the cheesecake filling for a vibrant berry twist. Or, for a seasonal twist, swap the rhubarb for tart cherries or juicy peaches in the summertime.
Another tasty variation is to sprinkle a streusel topping over the cheesecake before baking – the crunchy texture pairs beautifully with the creamy filling. You could even swirl in a bit of homemade rhubarb compote for extra rhubarb flavor in every bite.
Making Rhubarb Cheesecake Squares Diet-Friendly
Looking to make these Rhubarb Cheesecake Squares a little more diet-friendly? No problem! For a gluten-free version, simply swap the graham cracker crumbs for gluten-free cookie crumbs or ground nuts.
To make them dairy-free, you can use vegan cream cheese and coconut milk or almond milk in the filling. Just be sure to adjust the sweetener as needed to account for the difference in texture and flavor.
And for a low-carb or keto-friendly take, replace the granulated sugar with your favorite calorie-free sweetener. You can also use a nut-based crust in place of the graham crackers. The rhubarb and cream cheese combination will still be utterly delicious, just with fewer carbs per serving.
Frequently Asked Questions
Q: Can I use frozen rhubarb instead of fresh?
A: Absolutely! Frozen rhubarb works great in this recipe. Just be sure to thaw it completely and pat it dry before sautéing to remove any excess moisture.
Q: How long do the Rhubarb Cheesecake Squares need to chill before serving?
A: For best results, the squares should chill in the refrigerator for at least 2 hours, or up to 3 days. This helps the cheesecake filling set up nicely and makes for clean, beautiful slices.
Q: Can I make these squares in advance?
A: Yes, Rhubarb Cheesecake Squares are the perfect make-ahead dessert! You can store them in the fridge for up to 3 days or in the freezer for up to 2 months. Just be sure to let frozen squares thaw in the fridge overnight before serving.
Q: How many servings does this recipe make?
A: This recipe for Rhubarb Cheesecake Squares yields 16 generous servings when cut into squares. You can easily scale the recipe up or down to feed a crowd or a smaller group.
Q: My squares came out a bit watery – what did I do wrong?
A: If your Rhubarb Cheesecake Squares turned out a bit watery, it’s likely because the rhubarb wasn’t sautéed long enough to remove excess moisture. Be sure to cook the rhubarb for 5-7 minutes over medium heat before folding it into the cheesecake batter.
Rhubarb Cheesecake Squares
- Total Time: 45
- Yield: 16
Description
Indulge in the perfect balance of tart rhubarb and creamy cheesecake with these easy, Incredible Rhubarb Cheesecake Squares.
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 package (8 oz) cream cheese, softened
– 1/2 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 2 cups chopped fresh rhubarb
Instructions
1. – Preheat oven to 350°F. Grease an 8×8-inch baking pan.
2. – In a medium bowl, combine the flour and 1/2 cup sugar. Cut in the butter until mixture resembles coarse crumbs. Press into the prepared pan.
3. – In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in the egg and vanilla.
4. – Spread the cream cheese mixture over the crust. Top with the chopped rhubarb.
5. – Bake for 30-35 minutes, or until the center is set. Allow to cool completely before cutting into squares.
Notes
For best results, use fresh rhubarb. Frozen rhubarb can also be used, but may result in a slightly more watery filling.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
I hope you’re as excited as I am to try this amazing Rhubarb Cheesecake Squares recipe! With its perfect balance of tart and sweet, creamy and crunchy, it’s truly a dessert that checks all the boxes. Whether you’re baking for a special occasion or just treating yourself, these squares are sure to be a hit.
So what are you waiting for? Grab some fresh rhubarb and get to work on a batch of these irresistible Rhubarb Cheesecake Squares. I promise, they’ll become your new go-to springtime (or anytime!) treat. Let me know how they turn out – I can’t wait to hear your thoughts!
