I nailed Rhubarb Cheesecake Squares, a hefty cheesecake slab under a crunchy whole wheat oat crumble studded with strawberries and rhubarb, and I’m not sharing this recipe quietly.

Jump to Recipe

I am obsessed with these Strawberry Rhubarb Recipes because they hit that sharp-sweet spot I chase all spring. I love the hefty cheesecake layer that tastes like pure cream cheese, dense and stubborn.

The oat crumble with old fashioned rolled oats gives it grit and chew, not some sad paper crust. I cut sloppy squares and call them Rhubarb Cheesecake Squares because names matter when you want more.

But really it’s the strawberries and rhubarb working against each other and making something loud and juicy. I want it on my counter all weekend and then gone, no regrets at all.

Ingredients

Print Recipe (No Advertisments)

Whole wheat flour: Adds nuttiness and structure.
Basically keeps bars grounded and slightly hearty.
Rolled oats: Chewy texture and fiber.
Plus it gives a hearty, homey crust vibe.
Light brown sugar: Mild caramel warmth and moisture.
It’s cozy in the crust.
Granulated sugar (crust): Brings crispness and balance.
Keeps things from tasting flat.
Fine salt (crust): Brightens flavors.
Basically makes sweet taste more interesting.
Cold unsalted butter: Flaky, rich crumb.
It’s what makes the crust buttery and tender.
Cream cheese: Luxurious tang and creaminess.
It’s the heart of that cheesecake feel.
Granulated sugar (cheesecake): Smooth sweetness.
Keeps the filling from being bland.
Eggs: Silk and lift.
They bind everything into a creamy slice you’ll love.
Sour cream or Greek yogurt: Creamy tang and moisture.
Plus it keeps filling smooth.
Vanilla extract: Warm background perfume.
Basically makes the whole thing taste familiar.
Cornstarch (cheesecake): Stabilizes and firms.
It’s subtle but prevents a jiggly filling.
Lemon zest: Bright citrus pop.
It cuts the richness so it’s not cloying.
Pinch salt (cheesecake): Balances sweetness.
Tiny but important.
Strawberries: Juicy, fragrant sweetness.
They give bursts of summer in each bite.
Rhubarb: Tart backbone and texture.
It’s the partner that keeps things interesting.
Granulated sugar (fruit): Tames tartness.
Plus helps juices become saucy and jammy.
Cornstarch (fruit): Thickens fruit filling.
It’s what stops the fruit from running everywhere.
Fresh lemon juice: Fresh acidity.
Basically wakes up the fruit without overpowering it.

Ingredient Quantities

1 1/2 cups whole wheat flour

1 1/2 cups old fashioned rolled oats

1 cup packed light brown sugar

1/4 cup granulated sugar (for crust)

1/2 teaspoon fine salt (for crust)

12 tablespoons (1 1/2 sticks or about 170 g) cold unsalted butter, cubed

24 ounces (3 standard 8 oz blocks) cream cheese, room temperature

1 cup granulated sugar (for cheesecake)

3 large eggs, room temperature

1/2 cup sour cream or full fat Greek yogurt

1 teaspoon vanilla extract

1 tablespoon cornstarch (for cheesecake)

1 teaspoon lemon zest

pinch of salt (for cheesecake)

2 cups strawberries, hulled and roughly chopped

2 cups rhubarb, trimmed and roughly chopped

1/2 cup granulated sugar (for fruit)

1 tablespoon cornstarch (for fruit)

1 tablespoon fresh lemon juice

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and line a 9×13 inch pan with parchment, leaving an overhang so you can lift the bars out later.

2. Make the whole wheat oat crumble: in a big bowl stir together 1 1/2 cups whole wheat flour, 1 1/2 cups rolled oats, 1 cup packed light brown sugar, 1/4 cup granulated sugar and 1/2 teaspoon fine salt. Cut in 12 tablespoons cold cubed butter with a pastry cutter or your fingers until you have coarse clumps; it should hold together when squeezed. Reserve about half the mixture (for the topping) and press the other half firmly into the bottom of the prepared pan to form the crust.

3. Blind bake the crust for about 12 to 15 minutes until it just starts to set and get a little color. Let it cool a bit while you make the fillings.

4. Make the fruit filling: toss 2 cups chopped strawberries and 2 cups chopped rhubarb with 1/2 cup granulated sugar, 1 tablespoon cornstarch and 1 tablespoon fresh lemon juice. Cook in a small saucepan over medium heat, stirring, until the mix thickens and the fruit breaks down slightly, about 5 to 7 minutes. Remove from heat and let cool to warm.

5. Make the cheesecake layer: beat 24 ounces room temperature cream cheese with 1 cup granulated sugar until smooth and mostly lump free. Add 3 large eggs one at a time, mixing gently after each. Scrape the bowl and stir in 1/2 cup sour cream or full fat Greek yogurt, 1 teaspoon vanilla extract, 1 tablespoon cornstarch, 1 teaspoon lemon zest and a pinch of salt. Don’t overmix or you’ll incorporate too much air.

6. Pour the cheesecake batter evenly over the warm crust. Dollop spoonfuls of the cooled strawberry rhubarb mixture over the batter, then gently swirl with a knife or offset spatula so you get streaks of fruit. Be careful not to fully blend them in.

7. Sprinkle the reserved crumble evenly over the top of the cheesecake and fruit. The chunks will give you texture and a nice golden finish.

8. Reduce oven temperature to 325 F and bake the whole pan for about 30 to 35 minutes, until the edges are set and the center is just a little jiggly. If the top browns too fast tent with foil.

9. Cool the bars on a wire rack to room temperature, then chill in the fridge for at least 4 hours or overnight to fully set — this is key so the slices come out clean.

10. Lift the chilled slab from the pan using the parchment, slice with a sharp knife warmed under hot water and wiped between cuts for neat bars. Store in the fridge up to 4 days or freeze for longer. Small tip: use room temp cream cheese and eggs so batter is smooth; don’t rush the chill time, it makes all the difference.

Equipment Needed

1. Oven (preheat to 350 F, then lower to 325 F)
2. 9×13 inch baking pan
3. Parchment paper (with overhang)
4. Large mixing bowls (at least two)
5. Measuring cups and spoons
6. Pastry cutter or two forks (or your fingers) to cut the butter
7. Electric mixer or sturdy whisk
8. Small saucepan for the fruit
9. Offset spatula or knife for swirling and spreading
10. Wire rack and a sharp knife (warm under hot water and wipe between cuts)

FAQ

Q: Can I make the bars ahead of time and how should I store them?

A: Yes. Let them cool completely, then refrigerate in an airtight container for up to 4 days. You can also freeze cut bars for up to 2 months, wrapped tightly in plastic then foil; thaw in the fridge overnight before serving.

Q: My crust is crumbly and won't hold together, what went wrong?

A: Most likely the butter wasn't cold enough or there wasn't enough pressure when packing the crust. Use very cold cubed butter and press firmly into the pan. If it's still too loose, pop the crust in the oven a few extra minutes to set then cool before adding filling.

Q: The cheesecake layer cracked, how can I prevent that?

A: Cracks come from overmixing or overbaking. Beat just until smooth and scrape the bowl so no streaks remain. Bake until the edges are set and the center still slightly jiggly, then turn the oven off and leave the door cracked for 15 minutes to cool slowly. Also don't bake at too high a temp.

Q: Can I use frozen fruit instead of fresh strawberries and rhubarb?

A: Yes, you can. Thaw and drain excess liquid, then toss with the sugar and cornstarch. Keep in mind frozen fruit can be softer and wetter so the fruit layer may be a bit looser unless you cook it down first.

Q: The fruit layer released too much liquid while baking, how do I fix that?

A: Make sure you toss the fruit with the cornstarch and sugar well before adding it. Precook the fruit briefly on the stove to reduce excess liquid if needed, or add a little more cornstarch. Chilling the bars completely before cutting also helps keep slices firm.

Q: Can I substitute whole wheat flour or use all regular flour?

A: The recipe uses whole wheat for nuttiness and texture, but you can swap it for all-purpose flour 1 for 1 for a lighter crust. If you do use all-purpose, the crust will be a bit less hearty but still tasty.

Strawberry Rhubarb Cheesecake Bars Recipe Substitutions and Variations

Whole wheat flour
- All purpose flour — use 1:1 for a lighter crumb, but the bars will be less nutty.
- Spelt flour — use 1:1 for similar whole-grain flavor, might be slightly more crumbly.
- Oat flour — swap 1:1 but reduce liquid a little if batter seems wet, gives denser, softer crust.
Old fashioned rolled oats
- Quick oats — use equal volume, they’ll bind more and make a finer texture in the crust.
- Ground oats/oat flour — swap 1:1 for a more cookie-like, tender crust.
- Almond meal — use slightly less by volume (about 3/4 cup for each cup oats) for a nutty, gluten-free option.
Cold unsalted butter
- Coconut oil (solid) — use 1:1, gives a mild coconut note, press crust firmly because it’s softer at room temp.
- Vegetable shortening — use 1:1 for a flakier, less buttery crust but longer shelf life.
- Cold ghee — use 1:1 for a rich, buttery flavor and a bit more browning.
Cream cheese
- Mascarpone — use 1:1 for a richer, silkier filling, a touch sweeter so you may cut sugar by a few tablespoons.
- Neufchatel cheese — use 1:1, it’s lower fat but behaves similarly, texture slightly softer.
- Full fat ricotta, blended smooth — swap 1:1 but blend until completely smooth; filling is lighter and a bit grainy if not fully pureed.

Pro Tips

1. Chill everything you can beforehand: cold butter for the crumble, and especially make sure the cream cheese and eggs are only room temp, not warm. If the butter’s too soft your topping will be greasy, and if the cream cheese is cold you’ll get lumps or overmix trying to smooth it out.

2. Don’t overmix the cheesecake batter. Mix just enough to combine after each egg. Too much air = cracks or a spongy texture. If you notice bubbles on top, tap the pan gently on the counter a few times to release them before baking.

3. Swirl the fruit, don’t fold it in. Spoon dollops and move a knife slowly a couple times so you get streaks but the batter stays mostly intact. That way you get visible fruit pockets and the bars slice cleaner after chilling.

4. Cool fully and slice with a warm knife. Let the bars chill at least 4 hours or overnight, then run a sharp knife under hot water, dry it, and wipe between cuts. It makes the edges tidy and stops the filling from dragging.

Strawberry Rhubarb Cheesecake Bars Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I nailed Rhubarb Cheesecake Squares, a hefty cheesecake slab under a crunchy whole wheat oat crumble studded with strawberries and rhubarb, and I’m not sharing this recipe quietly.

Servings

servings

Calories

630

kcal

Equipment: 1. Oven (preheat to 350 F, then lower to 325 F)
2. 9×13 inch baking pan
3. Parchment paper (with overhang)
4. Large mixing bowls (at least two)
5. Measuring cups and spoons
6. Pastry cutter or two forks (or your fingers) to cut the butter
7. Electric mixer or sturdy whisk
8. Small saucepan for the fruit
9. Offset spatula or knife for swirling and spreading
10. Wire rack and a sharp knife (warm under hot water and wipe between cuts)

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups old fashioned rolled oats
1 cup packed light brown sugar
1/4 cup granulated sugar (for crust)
1/2 teaspoon fine salt (for crust)
12 tablespoons (1 1/2 sticks or about 170 g) cold unsalted butter, cubed
24 ounces (3 standard 8 oz blocks) cream cheese, room temperature
1 cup granulated sugar (for cheesecake)
3 large eggs, room temperature
1/2 cup sour cream or full fat Greek yogurt
1 teaspoon vanilla extract
1 tablespoon cornstarch (for cheesecake)
1 teaspoon lemon zest
pinch of salt (for cheesecake)
2 cups strawberries, hulled and roughly chopped
2 cups rhubarb, trimmed and roughly chopped
1/2 cup granulated sugar (for fruit)
1 tablespoon cornstarch (for fruit)
1 tablespoon fresh lemon juice

Directions

Preheat oven to 350 F and line a 9×13 inch pan with parchment, leaving an overhang so you can lift the bars out later.
Make the whole wheat oat crumble: in a big bowl stir together 1 1/2 cups whole wheat flour, 1 1/2 cups rolled oats, 1 cup packed light brown sugar, 1/4 cup granulated sugar and 1/2 teaspoon fine salt. Cut in 12 tablespoons cold cubed butter with a pastry cutter or your fingers until you have coarse clumps; it should hold together when squeezed. Reserve about half the mixture (for the topping) and press the other half firmly into the bottom of the prepared pan to form the crust.
Blind bake the crust for about 12 to 15 minutes until it just starts to set and get a little color. Let it cool a bit while you make the fillings.
Make the fruit filling: toss 2 cups chopped strawberries and 2 cups chopped rhubarb with 1/2 cup granulated sugar, 1 tablespoon cornstarch and 1 tablespoon fresh lemon juice. Cook in a small saucepan over medium heat, stirring, until the mix thickens and the fruit breaks down slightly, about 5 to 7 minutes. Remove from heat and let cool to warm.
Make the cheesecake layer: beat 24 ounces room temperature cream cheese with 1 cup granulated sugar until smooth and mostly lump free. Add 3 large eggs one at a time, mixing gently after each. Scrape the bowl and stir in 1/2 cup sour cream or full fat Greek yogurt, 1 teaspoon vanilla extract, 1 tablespoon cornstarch, 1 teaspoon lemon zest and a pinch of salt. Don’t overmix or you’ll incorporate too much air.
Pour the cheesecake batter evenly over the warm crust. Dollop spoonfuls of the cooled strawberry rhubarb mixture over the batter, then gently swirl with a knife or offset spatula so you get streaks of fruit. Be careful not to fully blend them in.
Sprinkle the reserved crumble evenly over the top of the cheesecake and fruit. The chunks will give you texture and a nice golden finish.
Reduce oven temperature to 325 F and bake the whole pan for about 30 to 35 minutes, until the edges are set and the center is just a little jiggly. If the top browns too fast tent with foil.
Cool the bars on a wire rack to room temperature, then chill in the fridge for at least 4 hours or overnight to fully set — this is key so the slices come out clean.
Lift the chilled slab from the pan using the parchment, slice with a sharp knife warmed under hot water and wiped between cuts for neat bars. Store in the fridge up to 4 days or freeze for longer. Small tip: use room temp cream cheese and eggs so batter is smooth; don’t rush the chill time, it makes all the difference.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.