Rhubarb Cheesecake Bars are a delicious combination of flavours and textures. The base is a bit like a flapjack, sweet, crisp and oaty.
I topped the oaty base with a rich, smooth baked cheesecake layered with pieces of tart, roasted rhubarb, and even more rhubarb puree swirled on top. They are absolutely delicious.
Post in collaboration with Hamlyns of Scotland
I get really inspired by good ingredients and, in Scotland, we have some of the finest you can find. So when Hamlyns of Scotland asked me to come up with a recipe using their Scottish Porridge Oats, I wanted to develop something that reflected that produce.
All the ingredients, other than vanilla and lemons. are grown and produced in Scotland including sugar from sugar beet.
What is Rhubarb?
Rhubarb is a hardy perennial plant with pink, red or pale green stems that are most often used in desserts like crumbles and pies.
It has a tart flavour and is too sharp to eat raw, but combined with sugar and other ingredients it has a delicious tangy taste.
When is rhubarb in season?
The best rhubarb is available in Spring. The earliest rhubarb of the season that you can buy is forced, this means it has been grown in the dark. Forced rhubarb has pale pink stems and is tender and sweet.
Rhubarb continues to grow throughout the summer but as the season progresses the stems become tougher.
Rhubarb is grown from a crown. This is a thick rhizome that is planted just below the surface of the soil.
Rhubarb plants like lots of moisture and you need to mulch the plant to keep it from getting too dry.
My garden rhubarb
I have several well-established crowns of rhubarb in my garden. They have been in the garden for at least 50 years and pop up every year providing lots of delicious rhubarb stalks.
Rhubarb Cheesecake Bars
Rhubarb Cheesecake Bars is really a very simple recipe to make. Follow the three simple steps:
- Make the oatmeal base using butter, sugar, golden syrup and rolled oats
- Prepare and roast the rhubarb. Keep half the rhubarb whole and puree the rest.
- Make the cheesecake mixture, assemble the cheesecake and bake.
I made the cheesecake in a square tin. this makes it easy to cut and serve in attractive bars. You could also make it in a 20cm round tin and serve in wedges.
It produces a knock out dessert which will delight even those who claim not to like rhubarb.
Can I use frozen rhubarb?
If you can’t get fresh rhubarb you can make the recipe with frozen rhubarb. You may get more liquid from frozen rhubarb so drain this off before adding the pieces to the cheesecake mixture. Also, drain before blending the puree.
More Rhubarb Recipes from Farmersgirl Kitchen
These Rhubarb Pecan Muffins are perfect for breakfast or as a snack any time of day.
Rhubarb and Orange Fool, a delicious creamy dessert with the fresh tang of citrus.
You only need only a few stalks of rhubarb and make these wonderful Rhubarb and Ginger Trifles
Recipes using oats (oatmeal)
Fruity, Nutty, Oaty Flapjack Bars – Farmersgirl Kitchen
Cranachan Flapjacks with Whisky Icing Drizzle – Foodie Quine
Blueberry and Lemon Oaty Breakfast Bars – Tinned Tomatoes
Cranberry and Sour Cherry Flapjacks (with peanut butter) – Farmrersgirl Kitchen
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- 20 cm square cake tin
- Large saucepan
- wooden spoon
- Sharp knife
- chopping board
- non-metallic ovenproof dish
- weighing scales
- Large bowl
- electric mixer
- Lemon squeezer
- 200 g rhubarb finely sliced
For the base
- 125 g butter
- 125 g Demerara sugar
- 5 tbsp golden syrup
- 225 g Hamlyns Scottish Porridge Oats
For the cheesecake
- 40 g caster sugar
- 360 g full fat cream cheese
- 125 g caster sugar
- 1/4 tsp vanilla extract
- 1 tbsp lemon juice
- 2 eggs. beaten
- Heat the oven to 190C
To make the base
- Put the butter, demerara sugar and golden syrup in a saucepan and heat slowly heat, stirring occasionally, until the butter has melted, and the mixture is combined.
- Add the Hamlyns Scottish Porridge Oats and mix thoroughly. Press the mixture into 20 cm square baking tin lined with baking parchment.
- Put the baking tin with the oatmeal mixture and cook for 10 minutes.
- Remove the tin with the oatmeal base from the oven and set aside to cool.
To roast the rhubarb
- Wash the rhubarb and slice into 1cm pieces, place in a single layer in a non-metal ovenproof dish, sprinkle over 40 g caster sugar.
- Check the rhubarb after 10 minutes. If it is tender, a knife should slip easily into each piece of rhubarb, if not ready put it back in the oven for another 3 minutes and test again. Remove from the oven and leave to cool.
- Once cooled, set aside half the rhubarb pieces. then puree the remaining rhubarb in a blender or push it through a sieve, set aside.
To make the cheesecake
- Reduce the oven temperature to 160C
- Beat the cream cheese and the sugar together, add the vanilla extract, lemon juice, and beaten eggs and beat on low speed until combined.
- Pour half the cream cheese mixture over the oatmeal base.
- Spoon the roasted rhubarb pieces evenly across the cream cheese mixture.
- Pour the other half of the cream cheese mixture over the rhubarb.
- Gently place spoonful’s of the rhubarb puree on top of the cream cheese mixture, use a skewer to swirl the puree.
- Bake for 30 – 35 minutes. Check after 25 minutes and if the cheesecake is browning too much on top, place a piece of foil loosely over the cake tin and continue baking until the cheesecake is set.
- Remove from the oven and cool on a wire rack for about an hour.
- Refrigerate for at least 2 hours or overnight and then cut into squares.