Rhubarb Cheesecake Bars

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

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, combine flour, brown sugar, and chopped pecans.
  3. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
  4. Press evenly into the bottom of a greased 13×9-inch baking pan.
  5. Bake for 15 minutes, then remove from oven.

Step 2 – Prepare the Cheesecake Layer

  1. In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
  2. Add eggs one at a time, mixing just until incorporated.
  3. Stir in vanilla extract.
  4. Pour cheesecake batter over the hot crust and spread evenly.

Step 3 – Bake the Cheesecake

  1. Return pan to oven and bake for 25 minutes, or until the center is set.
  2. Remove from oven and let cool for 15–20 minutes.

Step 4 – Make the Rhubarb Topping

  1. In a medium saucepan, combine rhubarb, sugar, and ½ cup water.
  2. Bring to a gentle simmer and cook until rhubarb softens, about 5–7 minutes.
  3. Remove from heat and stir in strawberry gelatin until fully dissolved.
  4. Let mixture cool for 5–10 minutes, then pour evenly over cheesecake layer.

Step 5 – Chill & Slice

  1. Refrigerate for at least 4 hours, or until topping is fully set.
  2. 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.

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