Creamy Rhubarb Cheesecake Bars Recipe

So, you’ve got a bunch of rhubarb sitting on your counter, looking all pink and confused, and you’re wondering: “What on earth do I do with this?” Friend, I’ve got you. Let me introduce you to these creamy rhubarb cheesecake bars with crumble topping — part dessert, part magic, and 100% the reason your neighbors will suddenly “just pop by” for coffee.

I’ve been baking these beauties every spring since my aunt introduced me to them years ago. One bite and you’re hit with that perfect balance of tart rhubarb, silky cheesecake, and buttery crumble. Honestly? They’re like if a cheesecake and a crisp had a baby — and yes, that’s as good as it sounds.

Ready to whip up something that’ll make you look like you know what you’re doing in the kitchen? Let’s roll.

Why You’ll Love These Rhubarb Cheesecake Bars

You know how some desserts try way too hard? These don’t. They’re easy, stunning, and ridiculously delicious — even my picky cousin (who thinks Oreos count as “baking”) asks for seconds.

Here’s why these bars are worth your time:

• Creamy and tangy filling – The cheesecake layer is smooth and dreamy without being too sweet.
• Perfectly tart rhubarb – That zingy punch keeps the dessert from being cloying.
• Buttery crumble topping – Adds a gorgeous crunch and makes it feel fancy.
• Portable AF – Unlike a regular cheesecake, you can cut these into bars and take them anywhere. (Picnics? Bake sales? Netflix on the couch? Yep.)

Ever wonder why rhubarb and cream cheese pair so well? It’s all about contrast — the sharpness of rhubarb cuts through the richness of cheesecake like a champ. Nature knew what it was doing.

Ingredients You’ll Need for Creamy Rhubarb Cheesecake Bars

Let’s talk shopping list. Don’t worry — no weird or pretentious ingredients here.

For the crust & crumble topping:

• 1 ½ cups all-purpose flour
• 1 ¼ cups old-fashioned oats
• ¾ cup brown sugar
• ½ teaspoon salt
• ¾ cup (1 ½ sticks) unsalted butter, melted

For the cheesecake layer:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the rhubarb layer:

• 3 cups fresh rhubarb, chopped into small pieces
• ½ cup granulated sugar
• 1 tablespoon cornstarch

FYI: If you can’t find fresh rhubarb, frozen works too — just thaw and drain it well so you don’t end up with a soggy crust. Been there, regretted that. :/

Step-by-Step Recipe

Okay, here comes the fun part. Don’t worry, I’ll walk you through it like we’re baking together — minus me stealing spoonfuls of batter.

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper (because scrubbing caramelized rhubarb off a pan is not my idea of a good time).

Step 2: Make the crust & topping

In a big bowl, combine flour, oats, brown sugar, and salt. Pour in the melted butter and mix until you’ve got a crumbly, sandy mixture.

• Press about 2/3 of this mixture firmly into the bottom of your prepared pan to make the crust.
• Save the rest for the crumble topping later.

Step 3: Whip up the cheesecake layer

Grab a mixing bowl and beat together the cream cheese and sugar until smooth. Add the eggs and vanilla, then keep beating until creamy and lump-free.

• Pour the cheesecake batter over the crust and smooth it out with a spatula.

Step 4: Add the rhubarb

Toss your rhubarb with sugar and cornstarch in a bowl. Sprinkle this mixture evenly over the cheesecake layer.

• Finally, sprinkle the reserved crumble mixture over the top.

Step 5: Bake & Chill

Bake for about 45–50 minutes, or until the edges are golden and the center is just set (it’s okay if it jiggles a little — like me trying to do Zumba).

• Let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing.

Pro Tips for Perfect Bars

Wanna make sure yours come out Instagram-worthy? (Or at least edible?) Here’s what I’ve learned the hard way:

• Use cold cream cheese. Softened, not melted — trust me, runny batter is a no-go.
• Don’t overmix the batter. Air bubbles = cracks, and unless you’re into crater-chic, keep it gentle.
• Chill completely before slicing. I know you’re impatient (same), but cutting warm bars is basically asking for a gooey mess.

And hey, if your bars look a little messy? Just call them “rustic” and serve with confidence.

Variations to Try

Feeling adventurous? Or just bored of the same old thing? (Been there.) You can totally mix it up:

• Swap half the rhubarb for strawberries for a classic strawberry-rhubarb vibe.
• Add some chopped toasted pecans or almonds to the crumble for extra crunch.
• Drizzle with a little white chocolate after baking because… why not?

Ever tried rhubarb with ginger? A pinch of ground ginger in the crumble adds a warm little kick. Highly recommend.

Why This Dessert Beats Plain Cheesecake

Not to throw shade at regular cheesecake (okay, maybe a little), but these bars are way less fussy.

• No springform pan nonsense.
• No water bath that makes you feel like you’re prepping for an Olympic swim meet.
• Easy to transport and share without needing a plate and fork (though IMO, I’ll still use a plate because manners).

Plus, that crumble topping? Absolutely clutch. Regular cheesecake just… can’t compete.

FAQs About Rhubarb Cheesecake Bars

Can I freeze these bars?

Absolutely! Just wrap them tightly and freeze for up to 2 months. Thaw in the fridge overnight when you’re ready.

Do I need to peel rhubarb?

Nah, don’t bother. The skin is thin and softens as it bakes — and that gorgeous pink color? Worth keeping.

What if I don’t like rhubarb?

Well, first of all… what’s wrong with you? 😉 But seriously — swap it for cherries, blueberries, or raspberries instead. Still delicious.

Serving Suggestions

So you’ve baked these bars — now what? Serve them as-is for a casual treat, or dress them up:

• With a dollop of whipped cream or a scoop of vanilla ice cream.
• Sprinkle with powdered sugar right before serving for extra drama.
• Pair with coffee or tea and pretend you’re in a fancy café.

Pro move: hide a couple in the back of the fridge so nobody else eats them before you get a second helping. (Not that I’ve ever done that… okay, fine, I have.)

Related Recipes

• Skinny Coconut Cheesecake Bars Recipe
• Banana Pudding Crunch Cheesecake Recipe
• Simple No-Bake Oreo Cheesecake Bars Recipe

Final Thoughts about Creamy Rhubarb Cheesecake Bars

If you’ve been looking for a dessert that’s equal parts comforting and impressive, these creamy rhubarb cheesecake bars with crumble topping are where it’s at. They’re easy enough for a weeknight, fancy enough for a dinner party, and guaranteed to win over even the rhubarb skeptics in your life.

So what are you waiting for? Grab that rhubarb, channel your inner baking queen (or king), and make a batch. Then sit back and bask in the glory of everyone asking, “Did you really make these?”

And if anyone dares suggest that cheesecake bars aren’t “real cheesecake,” just smile, hand them a bar, and let the crumble topping speak for itself. 🙂

Happy baking!