Rhubarb Cheesecake Bars

Rhubarb Cheesecake Bars are a delicious combination of a crisp oat base topped with rich baked cheesecake. The cheesecake is layered with roasted rhubarb with a pretty pink swirl of rhubarb puree on top.

Why should I make Rhubarb Cheesecake Bars?

There’s something about the contrast of creamy cheesecake and the tartness of rhubarb that makes both taste even better. The oaty base provides a perfect contrast to the cheesecake and baking it in bar form makes it really easy to serve. It produces a knock-out dessert that will delight even those who claim not to like rhubarb.

What ingredients do I need to make Rhubarb Cheesecake Bars?

Once you source your rhubarb, all the other ingredients are easily available in your supermarket or grocery store. Here is what you need:

• Rhubarb
• Butter
• Sugar
• Golden syrup
• Oats
• Cream cheese
• Vanilla extract
• Lemon juice
• Eggs

Scroll to the end of this article to find the full recipe and all quantities of ingredients and full instructions.

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.

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.

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. You can use forced rhubarb or the finer red stems of garden rhubarb in the Rhubarb Cheesecake Bars.

Rhubarb is incredibly versatile and I have many recipes that I have developed over the years.

What kind of sugar do I need?

You will need two different types of sugar to make the cheesecake bars. I use Demerara sugar in the oaty base mixture. Demerara sugar has a lovely caramel flavour and large crystals adding texture to the mix.

For the roasted rhubarb and the cheesecake mixture I use white caster (superfine) sugar as it dissolves quickly and easily when heated.

Can I use granulated sugar in place of caster sugar?

You can substitute granulated sugar for caster sugar. It will work well for roasting the rhubarb and less well in the cheesecake mixture. You may get a slightly gritty texture if the sugar doesn’t dissolve fully.

What is golden syrup?

Golden syrup is a thick, amber coloured sugar syrup made from inverted cane or beet sugar. It has a smooth, honey-like texture and a light caramel flavour.

What can I substitute for golden syrup?

If you are unable to source golden syrup then the best substitute for this recipe would be light corn syrup or glucose syrup. The flavour is milder and there is less of a caramel taste but it will behave in a similar way to golden syrup in the cheesecake base. Use the same quantity as for golden syrup.

What kind of oats should I use to make the Rhubarb Cheesecake Bars?

You need rolled oats to make this recipe. These are probably the type of porridge oats you know best. They are flat and flaky and add a delicious nutty flavour to the cheesecake base.

Can I use reduced fat cream cheese for this recipe?

No, you need full fat cream cheese. There is too much water in reduced fat cream cheese and the cheesecake will not set as it should if you use a reduced fat version.

What size of tin do I need to make the cheesecake bars?

I make the cheesecake in a square tin. this makes it easy to cut and serve in attractive bars. However, you can also make it in a 20cm round tin and serve in wedges.

Do I need an electric mixer to make this recipe?

You can beat the cheesecake mix with a wooden spoon but it is a lot easier with an electric mixer. If you don’t have a stand mixer, a hand mixer will do the job perfectly well.

I don’t have a blender, can I still make the rhubarb puree?

You can push the rhubarb through a sieve or simply break it up with a fork. It won’t be as smooth as it would be if you blend it but you will still be able to make the swirls on top of the cheesecake.

Can I make the Rhubarb Cheesecake Bars ahead of time?

This dessert is best made the day before you want to serve it. The fully baked cheesecake needs to chill for at least two hour but preferably overnight for the cheesecake to set firm.

You can also make some of the elements ahead of time. Roast the rhubarb and store it in a lidded container in the fridge up to 3 days ahead of making the dessert. Make and bake the oaty base layer and store covered at room temperature for 24 hours. You then only have the cheesecake mixture to prepare before combining the elements.

Can I freeze the cheesecake bars?

You can freeze this cheesecake. Let it cool, then either cut into pieces or freeze whole. Individual pieces can be placed in a freezer proof container. If freezing the whole cheesecake then wrap it in plastic wrap and a layer of foil before freezing

Freeze for up to a month any longer and the texture and flavour will decline. Thaw in the fridge overnight and serve with some additional roasted rhubarb, if liked.

Vegetarian

Rhubarb Cheesecake Bars are suitable for vegetarians.

Gluten Free

This dessert should be gluten free, however be very careful about the oats you use as they are sometimes packed in an environment where gluten is present. As always, check the ingredients on any packaged items to ensure that they meet your dietary requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Rhubarb Cheesecake Bars?

Rhubarb cheesecake bars are a delicious dessert that combine the tartness of rhubarb with the creamy richness of cheesecake. Here are some serving suggestions to make the most of this dessert:

Rhubarb cheesecake bars are best served chilled. Allow them to set in the refrigerator for at least a few hours before slicing and serving. This helps the bars hold their shape and enhances their flavour.

Use a sharp knife, preferably wiped clean between cuts, to achieve neat, even slices. They can be served straight from the fridge or allowed to sit at room temperature for 10–15 minutes to soften slightly.

Arrange the bars on a serving platter, leaving a little space between each piece. Try dusting them lightly with icing sugar or decorate with a few fresh mint leaves. You can also serve the cheesecake bars with whipped cream or a scoop of vanilla ice cream for extra indulgence. Add fresh berries, such as strawberries or raspberries to complement the rhubarb and add vibrant colour.

More Rhubarb Dessert Recipes

Scottish Rhubarb Cranachan

Scottish Rhubarb Cranachan is my seasonal variation on a classic Scottish dessert.   It's a delicious combination of tender roasted rhubarb, whipped cream, toasted oatmeal, Scotch whisky and honey.

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Rhubarb and Ginger Trifles

Soft spicy ginger cake is combined with rhubarb compote, custard and cream to make luscious individual creamy desserts that are so easy to make.  

Check out this recipe

Rhubarb and Orange Fool

A perfect balance of sweet and sour in this fruity, creamy dessert.

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RHUBARB CHEESECAKE BARS

Janice Pattie

Rhubarb Cheesecake Bars are a delicious combination of a crisp oat base topped with rich baked cheesecake. The cheesecake is layered with roasted rhubarb with a pretty pink swirl of rhubarb puree on top.

4.60 from 10 votes

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine British, Scottish

Servings 9

Calories 519 kcal

Equipment

• 20 cm (8 in) square cake tin
• Large saucepan
• wooden spoon
• Sharp knife
• chopping board
• non-metallic ovenproof dish
• weighing scales
• Large bowl
• electric mixer optional
• Blender
• Lemon squeezer

Ingredients

For the rhubarb

• 200 grams (1½ cups) rhubarb
• 40 grams (⅓ cups) caster sugar superfine

For the base

• 125 grams (½ cups) butter
• 125 grams (½ cups) Demerara sugar
• 5 tablespoon golden syrup
• 225 grams (2¾ cups) rolled oats

For the cheesecake

• 360 grams (1½ cups) full fat cream cheese
• 125 grams (½ cups) caster sugar
• ¼ teaspoon vanilla extract
• 1 tablespoon lemon juice
• 2 eggs

Instructions

 

• Heat the oven to 200℃/190℃ Fan/375℉

To roast the rhubarb

• Wash 200 grams (1½ cups) rhubarb and slice into 2 cm (½ in) pieces, place in a single layer in a non-metal ovenproof dish, sprinkle over 40 g (⅓ cup) 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 base

• Put 125 grams (½ cup) butter, 125 grams (½ cup) demerara sugar and 5 tablespoons golden syrup in a saucepan and heat slowly heat, stirring occasionally, until the butter has melted, and the mixture is combined.
• Add 225 grams (2¾ cups) rolled oats and mix thoroughly. Press the mixture into 20 cm (8 in) square baking tin lined with baking parchment.
• Put the baking tin with the oatmeal mixture and bake at 200℃/190℃ Fan/375 ℉ for 10 minutes.
• Remove the tin with the oatmeal base from the oven and set aside to cool.

To make the cheesecake

• Reduce the oven temperature to 170℃/160℃ Fan/325℉
• Beat 360 grams (1½ cups) cream cheese and 125 grams (½ cup) caster sugar together.
• Add ¼ teaspoon vanilla extract, 1 tablespoon lemon juice, and 2 beaten eggs. Beat together 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.
• Serve dusted with a little icing (confectioners sugar) or for extra indulgence try adding whipped cream or vanilla ice cream. Or add a bowl of roasted rhubarb and some fresh berries for your guests to serve with the cheesecake bars.

Notes

You can cook the oatmeal base and roast the rhubarb at the same time. 

Nutrition

Calories: 519kcalCarbohydrates: 62gProtein: 7gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 107mgSodium: 232mgPotassium: 231mgFiber: 3gSugar: 44gVitamin A: 960IUVitamin C: 3mgCalcium: 82mgIron: 1mg

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First published 2018