These Rhubarb Cheesecake Bars bring together the best of both worlds: the tangy freshness of rhubarb and the rich creaminess of a classic cheesecake. A buttery shortbread crust forms the perfect base, topped with juicy baked rhubarb and a smooth cheesecake layer – all finished with a touch of sweetened sour cream. It’s a delightful spring dessert that’s ideal for a cozy afternoon coffee or as a light and refreshing treat after dinner.The combination of sweet and tart makes these bars a truly memorable dessert. As the rhubarb bakes, it becomes tender and jammy, while the cheesecake sets into a firm yet silky texture. This layered dessert doesn’t just taste amazing – it’s also visually stunning, especially when made with fresh, pink rhubarb stalks.
What’s great about this recipe is how easy it is to make ahead. The bars can be baked the day before and chilled in the fridge overnight. This allows the flavors to fully develop and makes slicing neat, clean squares a breeze. Whether you’re entertaining guests, treating your family, or just craving something sweet and seasonal, these rhubarb cheesecake bars are guaranteed to impress.Looking for a unique way to enjoy fresh rhubarb this season? This recipe is a must-try!
Rhubarb Cheesecake Bars
Ingredients
Crust
- 1¼ cups all-purpose flour
- ½ cup softened butter
- 1 tbsp white sugar
Rhubarb Filling
- 1 cup white sugar
- 4 cups chopped rhubarb
Cheesecake Layer
- 8 oz cream cheese, softened
- ½ cup white sugar
- 1 large egg
Topping
- ½ cup sour cream
- 1 tbsp white sugar
Preparation
Preheat the oven to 425°F (220°C). Grease or line an 11×7-inch baking dish with parchment paper.
For the crust, combine flour, softened butter, and sugar until crumbly. Press into the prepared dish and bake for 10 minutes.
Reduce oven temperature to 350°F (175°C).
In a bowl, stir together sugar, flour, and chopped rhubarb, and spread evenly over the crust.
For the cheesecake layer, beat cream cheese, sugar, and egg until smooth. Spread over the rhubarb layer.
Bake for 35 minutes, or until set.
Mix sour cream and sugar, then gently spread on top of the hot bars.
Let cool completely, then refrigerate for at least 2 hours before slicing into squares.
Tip: Store leftovers in the fridge for a cool, creamy treat anytime.
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