Here’s your Rhubarb Cheesecake Bars recipe in full, with a warm introduction, detailed steps, pro tips, history, variations, and a sweet send-off for dessert lovers.
Rhubarb Cheesecake Bars
Sweet-tart rhubarb meets silky cheesecake on a buttery pecan crust — a springtime dessert that’s as beautiful as it is delicious.
Introduction
Rhubarb’s vibrant red stalks and tangy bite make it a favorite in pies, crumbles, and jams — but here, it takes center stage in creamy cheesecake bars. The nutty pecan crust adds crunch, the cheesecake filling brings luxurious smoothness, and the rhubarb topping offers a delightful balance of sweet and tart. These bars are perfect for spring gatherings, potlucks, or anytime you want to showcase seasonal produce in a way that feels both rustic and refined.
Ingredients (Makes about 16 bars)
For the Crust
- 2 cups all-purpose flour
- ⅔ cup brown sugar, firmly packed
- ⅔ cup chopped pecans
- ⅔ cup cold butter, cubed
For the Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Rhubarb Topping
- 3 cups fresh rhubarb, sliced (about ½-inch pieces)
- 1 package (3 oz) strawberry gelatin
- ½ cup granulated sugar
Instructions
Step 1 – Make the Crust
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine flour, brown sugar, and chopped pecans.
- Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- Press evenly into the bottom of a greased 13×9-inch baking pan.
- Bake for 15 minutes, then remove from oven.
Step 2 – Prepare the Cheesecake Layer
- In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing just until incorporated.
- Stir in vanilla extract.
- Pour cheesecake batter over the hot crust and spread evenly.
Step 3 – Bake the Cheesecake
- Return pan to oven and bake for 25 minutes, or until the center is set.
- Remove from oven and let cool for 15–20 minutes.
Step 4 – Make the Rhubarb Topping
- In a medium saucepan, combine rhubarb, sugar, and ½ cup water.
- Bring to a gentle simmer and cook until rhubarb softens, about 5–7 minutes.
- Remove from heat and stir in strawberry gelatin until fully dissolved.
- Let mixture cool for 5–10 minutes, then pour evenly over cheesecake layer.
Step 5 – Chill & Slice
- Refrigerate for at least 4 hours, or until topping is fully set.
- Cut into squares or bars to serve.
Methods & Pro Tips
- Even Baking: Bake crust separately before adding cheesecake to prevent sogginess.
- Extra Flavor: Add a pinch of cinnamon to the crust for warmth.
- Cleaner Cuts: Use a sharp knife dipped in hot water and wiped dry between slices.
- Make Ahead: These bars can be made a day in advance and stored in the fridge.
A Little History
Rhubarb has been cultivated for over 2,000 years, originally valued for medicinal purposes before becoming a culinary staple in Europe by the 18th century. Cheesecake, with origins in ancient Greece, evolved into countless variations worldwide. Combining the two is a more modern twist, popularized in mid-20th-century American baking when gelatin desserts and layered bars became fashionable for potlucks and family gatherings.
Formation & Variations
- Berry Blend: Replace half the rhubarb with strawberries for a sweeter topping.
- Nut-Free: Omit pecans from the crust or substitute with rolled oats.
- Citrus Twist: Add orange zest to the cheesecake layer for brightness.
- Mini Desserts: Make in muffin tins for portable cheesecake cups.
Conclusion for Dessert Lovers
These Rhubarb Cheesecake Bars are the perfect marriage of creamy, crunchy, tangy, and sweet. They’re eye-catching on the dessert table, delightfully refreshing, and just nostalgic enough to feel like a recipe passed down through generations — even if it’s your first time making them. Whether for a spring brunch, Easter gathering, or a “just because” treat, these bars are bound to win hearts (and second helpings).
If you’d like, I can also give you a version with a shortbread crust and no gelatin for a more old-fashioned, rustic style. That one’s amazing for farmhouse-style desserts.