Rhubarb Cheesecake Bars

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.

Rhubarb Cheesecake

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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.

rhubarb stems

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.

stems of forced rhubarb

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 Crown and picked stemsHow do you grow Rhubarb?

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.

Square cheesecake in tin

How to make Rhubarb Cheesecake Bars

Rhubarb Cheesecake Bars is really a very simple recipe to make. Follow the three simple steps:

  1. Make the oatmeal base using butter, sugar, golden syrup and rolled oats
  2. Prepare and roast the rhubarb.  Keep half the rhubarb whole and puree the rest.
  3. 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 that will delight even those who claim not to like rhubarb.

Stack of cheesecake bars

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

Rhubarb and Pecan Muffins
A quick and easy muffin recipe that combines sharp rhubarb, sweet cake and crunchy pecan nuts with a delicious cinnamon-sugar topping.
Check out this recipe
Rhubarb Pecan Muffins on plate
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
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Rhubarb and Orange Fool
A perfect balance of sweet and sour in this fruity, creamy dessert.
Check out this recipe
Rhubarb and orange Fool in 3 Glasses
30 Delicious Rhubarb Dessert Recipes

For lot’s more Rhubarb Desserts check out my 30 Delicious Rhubarb Desserts Recipes.

Recipes using oats (oatmeal)

Rhubarb Cheesecake

 

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Rhubarb dessert

Rhubarb Cheesecake Bars

Janice Pattie
A sweet oaty base topped with rich, smooth baked cheesecake layered with pieces of tart, roasted rhubarb, and even more rhubarb puree swirled on top. 
4.60 from 10 votes
Prep Time 30 minutes
Cook Time 35 minutes
Course Dessert
Cuisine British, Scottish
Servings 9
Calories 516 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
  • Blender
  • Lemon squeezer

Ingredients

  • 200 grams ( cups) rhubarb finely sliced

For the base

  • 125 grams (½ cups) butter
  • 125 grams (½ cups) Demerara sugar
  • 5 tablespoon (5 tablespoon) golden syrup
  • 225 grams ( cups) Hamlyns Scottish Porridge Oats

For the cheesecake

  • 40 grams ( cups) caster sugar
  • 360 grams ( cups) full fat cream cheese
  • 125 grams (½ cups) caster sugar
  • 1/4 teaspoon (¼ teaspoon) vanilla extract
  • 1 tablespoon (1 tablespoon) lemon juice
  • 2 (2) eggs. beaten

Instructions
 

  • 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.

Notes

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

Nutrition

Calories: 516kcalCarbohydrates: 62gProtein: 7gFat: 28gSaturated Fat: 15gCholesterol: 110mgSodium: 244mgPotassium: 227mgFiber: 3gSugar: 44gVitamin A: 960IUVitamin C: 3mgCalcium: 82mgIron: 1mg
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32 Comments

  1. You had me at rhubarb…our plants have been going crazy. So far there’s been rhubarb gin and rhubarb crumble, some stewed rhubarb on yogurt too. It will have to be these oaty rhubarb cheesecake bars next! They look delicious!

    1. Thanks, Emma. My rhubarb is suffering from the heat but I have made jam and gin and these bars as well as a crumble or two!

    1. Thank you, Becky. The sharpness of the rhubarb is the perfect foil for all that sweet creaminess.

    1. Oh wow, it is late. Hope you get a chance to enjoy your compote, our rhubarb is suffering in the heat and dry of this exceptional summer!

  2. I love rhubarb, i’ve seen some available on Ocado alreaddy! I prefer the summer rhubarb which I get from the local farm though. When I get some these will be on the menu!

    1. There are a few steps to the recipe but it is very much worth it. The sharpness of the rhubarb really works with the baked cheesecake.

  3. Mmmm, craving rhubarb now. These sound delicious and oaty anything gets my vote. Creamy cheesecake, tart rhubarb and rubbly oats – I think this might become my new favourite dessert.

  4. These look absolutely gorgeous – every layer is an absolute delight!
    Thanks for joining in with #CookBlogShare 🙂

  5. I love rhubarb and always have so much of it this time of year. The base for these bars works so well with the creamy filling.

    1. Thanks, Cat. I love all the different textures and flavours in these bars, they really go well together.

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Recipe Rating




4.60 from 10 votes (1 rating without comment)