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Home » Cookies » Rhubarb Crumble Cheesecake Bars

Rhubarb Crumble Cheesecake Bars

04/04/2019 By Laura 35 Comments

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You know it’s the first sign of Rhubarb Season – maybe you call it “Spring” – when a New Rhubarb recipe shows up! Rhubarb Crumble Cheesecake Bars!

Rhubarb Cheesecake Crumble Bars

Rhubarb. The misunderstood fruit. I can identify with that. It looks like a vegetable – celery – but we normally cook with it as we do with fruits.  Pies, crisps, crumbles.

Growing up, we planted rhubarb in our backyard garden. But unlike here in the Pacific Northwest, we didn’t harvest it until mid to late summer. Must’ve been a slightly different variety. Mom couldn’t wait to cook the Tangy-Sweet Ruby Red Stalks stewed in sugar. Then put it into a pie or top with crispy brown sugary goodness! Wow! So much flavor in each bite.

Rhubarb Crumble Bars

I remember the first time I tried rhubarb. Mom had made Rhubarb Pie. I expected it would be like other fruits – sweet from the get-go. But that potent hit of tart blew me away. I was about to say, “I don’t like this!”.  But that whoosh of brown-sugar sweetness brought me back to reality. It was amazing! One of my all-time favorite fruits, er…vegetables. 

Rhubarb Cheesecake Crumble Bars

I like to try a new recipe every year with Rhubarb.  These Rhubarb Cheesecake Bars are one of my all-time favorite ways to use the lovely ruby stalks. A crispy base layer, topped with a thin cheesecake filling, then topped with stewed rhubarb, along with a few berries, for exceptional color. Then another layer of crumble. And some almonds. Everything is in there! Back in my Elementary School Science class, we’d have thought of this as a complete meal – fruit (or veg!), dairy, grain, protein. I think that’s fair, don’t you?😉

Rhubarb Cheesecake Bars

So, celebrate Rhubarb Season with me! Make some Rhubarb Crumble Cheesecake Bars! And remember YOUR first taste of this delectable vegetable.

Enjoy!

If you like Rhubarb, don’t forget to check out my delectable Rhubarb White Chocolate Blondies, or this easy Strawberry Rhubarb Upside Down Cake, or this classic Fresh Strawberry and Rhubarb Crisp.

PIN Rhubarb Cream Cheese Bars ->

Rhubarb Crumble Bars
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Rhubarb Crumble Cheesecake Bars

Rhubarb Cheesecake Crumble Bars
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★★★★★

5 from 11 reviews

The perfect Springtime dessert! Layered crispy crust, smooth cream cheese, rhubarb and all topped with more crumble!  So delectable!

Best made the day before you want to serve them so the bottom crust crisps as it cools. Like many baked goods, the flavors and texture improves the second day. But I totally get it if you want to dig right in!

Enjoy these delicious treats!

  • Author: Laura
  • Prep Time: 20-30 min
  • Cook Time: 28-32 min
  • Total Time: 48-60 min
  • Yield: 24 bars 1x
  • Category: Bar Cookies
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Rhubarb Filling:

  • 1 lb. Rhubarb, diced – about 4 cups
  • (Optional) 1 c. Raspberries or sliced Strawberries
  • 3/4 c Granulated Sugar
  • 1 T Water
  • 1 1/2 t Cornstarch

For the Cheesecake Filling:

  • 12 oz. Cream Cheese, softened
  • 1/2 c Confectioner’s Sugar, sifted
  • 1 Lg. Egg, room temperature

For the Crust and Crumble:

  • 3/4 c Butter, softened
  • 1 3/4 c AP Flour
  • 1 c Rolled Oats
  • 3/4 c Lightly packed Brown Sugar (light or dark)
  • 1/4 t Kosher Salt
  • 1/2 c Sliced Almonds

Instructions

Prepare the Rhubarb Filling:

  1. Preheat Conventional oven to 350F, or Convection oven to 335F. Prepare a 13×9 pan by greasing/buttering.  If you would like to lift bars neatly out of the pan, place parchment paper so it overhangs edges of the pan.
  2. Into a small or medium saucepan over Medium heat, place rhubarb, berries (if using), sugar, and water.  Heat, stirring regularly, until the fruits exude much of their water and soften, about 8 minutes. 
  3. Add the cornstarch, heating and stirring an additional 2 minutes, until the mixture thickens somewhat.
  4. Pour into glass or ceramic dish and set aside to cool.

Prepare the Cream Cheese Filling:

  1. Whisk together the softened cream cheese, sifted sugar and the egg until smooth. Set aside.

Prepare the Crust/Crumble:

  1. Into a medium bowl, add the softened butter, flour, oats, brown sugar, salt, and mix with a spoon or your hands,  until crumbly.
  2. Pour half of the mixture into the prepared pan, pressing down with your hands until the bottom of the pan is evenly covered all the way to the corners. Add the sliced almonds to the crumble that remains in the bowl and combine.
  3. Pour the cream cheese mixture over the bottom crust and spread within 1/4” of the edges.
  4. Pour the mostly cooled rhubarb mixture over the cream cheese, spreading it gently so the layers don’t mix too much.
  5. Sprinkle the crumble mixture evenly over the top of the fruit mixture.
  6. Place in oven for 28-32 minutes, until golden brown.
  7. Cool completely before slicing, especially if you like the bottom crust CRISP!
  8. It’s ok to store covered, at room temperature, for a day or two. Otherwise, refrigerate.

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Filed Under: Brownies and Blondies, Cakes, Cookies, Dessert, Easy, Fruit, Recipe, Summer Tagged With: bar cookies, Cheesecake, crisp, crumble, rhubarb, spring

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Reader Interactions

Comments

  1. Loretta Smith says

    06/20/2024 at 12:45 pm

    Can these bars be frozen to serve later

    Reply
  2. Pauline says

    10/17/2021 at 10:33 am

    This is now my go to recipe for using autumn fruits. Everyone loves it

    ★★★★★

    Reply
    • Laura says

      10/19/2021 at 12:29 pm

      Thanks so much! So good to hear! Thanks for taking the time to stop by and comment!

      Reply
    • PAULINE WITMER says

      12/14/2021 at 8:59 am

      I’ve made this using cranberries (2 bags) and orange juice and zest (2). That gives a thick layer of the cranberries and oranges. Cooked the cranberries with the oranges and followed your recipe as directed. To die for. You have created a monster in me. Many thanks

      ★★★★★

      Reply
      • Laura says

        12/14/2021 at 1:43 pm

        Pauline – that sounds AMAZING! I could go for a slice or 3 right now! I’m happy you think I created the creative monster, but I have to say, that’s ALL YOU! Thanks for stopping by to comment!

        Reply
  3. 2pots2cook says

    04/09/2019 at 10:10 am

    Oh yes ! Love tangy and sweet with crumble on the top ! Perfect seasonal treat !

    ★★★★★

    Reply
    • Laura says

      04/10/2019 at 6:13 am

      I agree! Rhubarb and springtime are perfect partners I think! I can’t get enough this time of yea! Thanks for visiting!

      Reply
  4. Easyfoodsmith says

    04/09/2019 at 9:59 am

    They look amazing. First time here and loving it!

    ★★★★★

    Reply
    • Laura says

      04/10/2019 at 6:11 am

      Thanks so much! So glad you found us, and hopefully you’ll find many amazingly delicious ideas!

      Reply
  5. David @ Spiced says

    04/09/2019 at 4:39 am

    I definitely say this counts as a meal! So rhubarb is one of the few things that I have yet to try my hand at in terms of the garden. I’m always so desperate for spring by this time of the year that I suspect I’ll love having rhubarb growing out there! Plus, I do love the tart + sweet combo. These cheesecake bars sound fantastic, Laura! I love that pop of color from the berries!

    ★★★★★

    Reply
    • Laura says

      04/10/2019 at 6:10 am

      I’m glad, David, that we see nutrition in the same way! Cover the food groups, and you’re golden, right? I’d love to plant some rhubarb, too, but my postage-stamp sized yard tends to object when I try to add too many new things. Hope you get the chance to make these! And, thanks for your visit!

      Reply
  6. All That I'm Eating says

    04/09/2019 at 3:21 am

    What’s not to LOVE about these? All my favourite things in one, they sound so good.

    Reply
    • Laura says

      04/10/2019 at 6:06 am

      Thank you, Caroline! These are all my favorites, too! I love when you can have all the goodness in each bite, don’t you?

      Reply
  7. Kim Lange says

    04/08/2019 at 2:08 pm

    I can just imagine how good these taste! I love the tangy, sour, sweet, creamy, crumble flavors going on. Pinning! xo

    Reply
    • Laura says

      04/10/2019 at 6:06 am

      Thanks, Kim, for your visit and Pin!

      Reply
  8. Ben|Havocinthekitchen says

    04/07/2019 at 5:07 pm

    When I was a kid, I wasn’t a huge fan of rhubarb, but 20 years+ later everything changed as I re-discovered it. Unfortunately, rhubarb in our area isn’t available until June – at least last year they started to sell it that time, and I didn’t have a lot of inspiration by that time. Maybe this year I prepare myself to the late rhubarb season. And these cheesecake bars look and sound fantastic. Rhubarb and cream cheese do go and balance each other out well together.

    ★★★★★

    Reply
    • Laura says

      04/08/2019 at 10:20 am

      Thanks Ben! I actually think the rhubarb that is ripe in June thru August has a much more robust flavor than the early-ripening variety. I’m going to have to try to get some (it isn’t really available here), and try it in these bars, too! I imagine it’s only better though!

      Reply
  9. Kelsie | the itsy-bitsy kitchen says

    04/07/2019 at 4:47 pm

    Rhubarb is one of my very favorites but I rarely bake with it because when I bring rhubarb home I can’t resist just eating it cooked down with a little sugar. Next time I pick some up I’m making these though. The only way to make me adore rhubarb even more is to include a little cheesecake with it 🙂

    ★★★★★

    Reply
    • Laura says

      04/08/2019 at 10:17 am

      I completely agree with your logic Kelsie – there’s hardly a food in the world that isn’t improved by a bit of cream cheese, is there? Hope you get the chance to make these bars – totally scrumptious way to use rhubarb!

      Reply
  10. Karen (Back Road Journal) says

    04/07/2019 at 2:59 pm

    I grew up in Texas and never ate rhubarb but for all I know my mother just might not have like it. My husband on the other hand when he was young had it all the time as a side dish, either that or applesauce. I do enjoy it now and it would make my husband very happy if one of these bars appeared in front of him.

    Reply
    • Laura says

      04/08/2019 at 10:15 am

      Thanks, Karen! Strange how the things we are exposed to as children affect what we eat or not as adults. But these bars are totally worth making when the rhubarb is plentiful, so yummy!

      Reply
  11. Dawn - Girl Heart Food says

    04/07/2019 at 9:46 am

    This makes me super excited for rhubarb season. We grow in our garden and can’t wait to try these bars. I mean, there’s no going wrong with you have rhubarb + cheesecake!!

    ★★★★★

    Reply
    • Laura says

      04/08/2019 at 10:12 am

      It’s true, cheesecake anything or rhubarb anything are pretty darn good, so why not combine them? I’m jealous of your garden. Starting to think I should maybe plant some rhubarb, as I love it so much and good rhubarb is difficult to find here. Hmmm. Thanks for your visit, Dawn!

      Reply
  12. neil@neilshealthymeals.com says

    04/07/2019 at 3:39 am

    Laura I’m definitely going to be celebrating rhubarb season with you! These rhubarb cheesecake bars look amazing and reading about how you had planted rhubarb in our backyard garden has reminded me of when I used to pick rhubarb at my gran’s at springtime and we made rhubarb tart and also enjoyed just sticking rhubarb sticks in sugar and eating them raw covered in sugar. Ha ha! Thanks again. Beautiful recipe and pictures. 🙂

    ★★★★★

    Reply
    • Laura says

      04/08/2019 at 10:10 am

      Thanks, Neil! There is something special about homegrown rhubarb, isn’t there? I wish I grew it here. Hmmm. Now you’re giving me an idea, since I need more things to do, haha! It’s especially wonderful when attached to the sweetest memories! Thanks for sharing your memory, Neil, and for your kind words!

      Reply
  13. Katherine | Love In My Oven says

    04/05/2019 at 2:58 pm

    These are made for me, Laura. I love the tang of rhubarb with sweet treats, and I will never say no to anything with cheesecake in the name!! I’m using my first stalks of rhubarb this summer for these bars!

    Reply
    • Laura says

      04/08/2019 at 10:07 am

      Thanks Katherine! I’m so with you, anything cheesecake is totally my jam! It’s pretty awesome with rhubarb, I have to say! So I hope you get the chance to try it out!

      Reply
  14. Kelly @ Kelly Lynn’s Sweets and Treats says

    04/05/2019 at 11:02 am

    Yum!! Bring on the rhubarb especially if it’s in the form of these bars!

    Reply
    • Laura says

      04/05/2019 at 12:22 pm

      Thanks, Kelly! I agree, rhubarb in any form is good, but you can’t beat a hand-held bar! Thanks for visiting!

      Reply
  15. Ron says

    04/05/2019 at 4:01 am

    Great looking rhubarb cheesecake bars Laura. Our rhubarb is just waking up, but in a month or so we’ll be covered up in the stuff. It is indeed a misunderstood veggie. There’re so many different uses for those lovely stalks. Over this way, you’ll find them in desserts and savory dishes. My favorite savory dish is Rhubarb Chicken. Thanks for sharing.

    ★★★★★

    Reply
    • Laura says

      04/05/2019 at 12:21 pm

      Ron! One of my very first posts, before I knew anything about blogging, was Rhubarb Chicken! I loved it! You’ve inspired me (again!). Now I know what I’m making this weekend! Thanks for your visit! And happy cooking with your rhubarb!

      Reply
  16. mimi rippee says

    04/04/2019 at 3:31 pm

    Laura, this is so pretty. I really love that you added berries to the rhubarb. It’s the only way I really like it. I don’t want too sweet, but I certainly don’t want to pucker up when enjoying a treat!

    Reply
    • Laura says

      04/04/2019 at 6:48 pm

      Thanks, Mimi! 😊😉💕

      Reply
  17. Mary Ann | The Beach House Kitchen says

    04/04/2019 at 2:18 pm

    Cheesecake, crumble and rhubarb all in the same bar?? Count me in Laura. These look totally delicious. I still need to get my hands on some rhubarb, but as soon as I do, these need to happen!

    ★★★★★

    Reply
    • Laura says

      04/04/2019 at 2:21 pm

      Thanks, Mary Ann! I’m pretty sure they’ll be happening again soon in my house too!

      Reply

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