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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. 
4.34 from 6 votes
Prep Time 30 mins
Cook Time 35 mins
Course Dessert
Cuisine British, Scottish
Servings 9
Calories 516 kcal


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


  • 200 grams rhubarb finely sliced

For the base

  • 125 grams butter
  • 125 grams Demerara sugar
  • 5 tablespoon golden syrup
  • 225 grams Hamlyns Scottish Porridge Oats

For the cheesecake

  • 40 grams caster sugar
  • 360 grams full fat cream cheese
  • 125 grams caster sugar
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon 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.


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


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