Delicious summer dessert bars that combine the richness of cheesecake and the sweet-tart brightness of rhubarb!

Rhubarb Cheesecake Crumble Bars

I recently spent time with my ever so adorable niece, Leah. I love her to pieces! She is a cheerleader in training so she randomly bursts out into her current cheer routine. It’s so great!

When we got home from our vacation together, I was overwhelmed and exhausted. My mind was set on putting my life back to normal as fast as I could, so I enabled ‘tornado mode’ and swirled about the house in a frenzy putting things away and starting laundry.

All of us pitched in to help because we wanted to get to the pool as soon as possible. Toward the end of getting everything done, I was getting crabby and moving slow.

Leah could see I was falling apart, so she started encouraging me! She said, “Auntie Jamie, don’t worry, everything will get done!” And, “Auntie Jamie, everything will be just fine!”

From that moment on, I nicknamed her ‘team spirit.’ She is a natural cheerleader, a positive thinker, motivator, and encourager. I want to be just like her when I grow up!!

These Rhubarb Cheesecake Bars will give you warm and fuzzy feelings, too! They are divine! If you love these, then I think you’ll like Peach Cobbler Cheesecake Bars, Raspberry Cheesecake Bars, Chocolate Chip Cookie Cheesecake Bars, and Cheesecake Brownies, too!

What You’ll Need for the Crust and Crumble:

• 1 1/2 cups Flour
• 1 1/2 cups Old Fashioned Rolled Oats
• 1 cup Brown Sugar
• 1/2 cup Pecans, Chopped
• 3/4 cup Butter, Melted

The Cheesecake Layer:

• 1 (8 oz) Cream Cheese, Softened
• 1/2 cup Sugar
• 1 Egg
• 1 tsp Vanilla

And the Rhubarb Filling:

• 3 cups Rhubarb, Chopped
• 1 cup Sugar
• 1/4 cup Corn Starch
• 1/4 cup Water

How to Make Rhubarb Cheesecake Bars

• Preheat oven to 350 degrees. Spray 9 x 13 pan and set aside.
• Make the crust and topping by combining 1 1/2 cups flour, 1 1/2 cups old fashioned rolled oats, 1 cup brown sugar, 1/2 cup chopped pecans, and 3/4 cup melted butter with a fork.
• Reserve 1 1/2 cups for the crust and set aside.
• Press the remaining mixture into the prepared pan evenly. Bake for 10 minutes. Remove from oven and let cool slightly.
• In a medium size bowl, beat together 1 (8 oz) softened cream cheese, 1/2 cup sugar, 1 egg, and 1 tsp vanilla until smooth and creamy.
• Spread evenly over slightly cooled crust.
• Cook 3 cups chopped rhubarb, 1 cup sugar, 1/4 cup corn starch, and 1/4 cup water over medium heat for 8-10 minutes. Stir frequently.
• If the rhubarb sauce is too thick to spread, add enough hot water to reach spread consistency. Let cool.
• Once cooled, spread over cream cheese mixture.
• Sprinkle reserved crumble topping over the rhubarb sauce.
• Bake for 30-35 minutes.
• Let cool. Refrigerate until firm.

More Rhubarb Recipes:

• Strawberry Rhubarb Pie
• Rhubarb Crumble
• Fresh Rhubarb Pie
• Rhubarb Cake
• Rhubarb Dream Bars
• Rhubarb Breakfast Cake
• Rhubarb Cake with Butter Sauce
• Rhubarb Crisp
• 25 Rhubarb Recipes
• Baked Sticky Rhubarb Pudding
• Strawberry Rhubarb Overnight Oats
• Rhubarb Streusel Cake with Warm Vanilla Sauce
• Rhubarb Cake with Cinnamon Icing
• Rhubarb Bread
• Strawberry Rhubarb Dump Cake
• Strawberry Rhubarb Streusel Cheesecake Bars

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Yield: 24

Rhubarb Cheesecake Bars

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Rhubarb Cheesecake Bars, delicious summer dessert bars that combine the richness of cheesecake and the sweet-tart brightness of rhubarb!

Prep Time 1 hour

Total Time 1 hour

Ingredients

Crust & Crumble

• 1 1/2 cups Flour
• 1 1/2 cups Old Fashioned Rolled Oats
• 1 cup Brown Sugar
• 1/2 cup Pecans, Chopped
• 3/4 cup Butter, Melted

Cheesecake Layer

• 1 (8 oz) Cream Cheese, Softened
• 1/2 cup Sugar
• 1 Egg
• 1 tsp Vanilla

Rhubarb Filling

• 3 cups Rhubarb, Chopped
• 1 cup Sugar
• 1/4 cup Corn Starch
• 1/4 cup Water

Instructions

1. Preheat oven to 350 degrees. Spray 9 x 13 pan and set aside.
2. Make the crust and topping by combing flour, old fashioned rolled oats, brown sugar, chopped pecans, and melted butter with a fork.
3. Reserve 1 1/2 cups for the crust and set aside.
4. Press the remaining mixture into the prepared pan evenly. Bake for 10 minutes. Remove from oven and let cool slightly.
5. In a medium bowl, make the cheesecake layer by beating together softened cream cheese, sugar, egg, and vanilla until smooth and creamy.
6. Spread evenly over slightly cooled crust.
7. Cook chopped rhubarb, sugar, corn starch, and water over medium heat for 8-10 minutes. Stir frequently.
8. If the rhubarb sauce is too thick to spread, add enough hot water to reach spread consistency. Let cool.
9. Once cooled, spread over cream cheese mixture.
10. Sprinkle reserved crumble topping over the rhubarb sauce.
11. Bake for 30-35 minutes.
12. Let cool. Refrigerate until firm.