Go Back

Rhubarb Crumble Cheesecake Bars

These rhubarb crumble cheesecake bars are the perfect way to showcase the sweet, tart rhubarb. A buttery oat crust and golden topping sandwich a creamy filling that's speckled with tender, delicious roasted rhubarb.
Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings 12 bars
Author Katie Rogers


For the Rhubarb:

  • 2 1/2 cups about 12 ounces rhubarb, sliced on the diagonal about 1/4" thick
  • 1/4 cup granulated sugar
  • 1 pinch fine sea salt

For the Crust & Topping:

  • 2 cups old-fashioned rolled oats
  • 3 tablespoons all-purpose flour
  • 3 tablespoons light brown sugar
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons unsalted butter melted

For the Filling:

  • 8 ounces full-fat cream cheese
  • 1 large egg + one egg yolk lightly beaten
  • 1/2 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon pure vanilla extract
  • 3 tablespoons all-purpose flour


  1. Preheat the oven to 350*F and put one rack in the top third of the oven and one rack in the bottom third. Grease and line a 9x9" square non-stick pan with parchment paper. It helps to remove the bars later if you cut the parchment long so that it goes up two of the sides of the pan and hangs over a little.
  2. In a medium bowl, toss together the rhubarb, 1/4 cup of sugar and pinch of sea salt. Let this mixture sit while you put together the crust together. In a food processor, pulse the oats, flour, brown sugar and salt together, until the oats are ground, but not super fine and still have some bigger bits of oats left--about five pulses. Put this mixture in a medium bowl and drizzle in the melted butter. Stir together until the butter is completely distributed and there are no dry bits left. Reserve 1/3 cup of this mixture to use for the topping. Press the remaining mixture into the prepared pan.
  3. Drain any liquid that may have come out of the rhubarb and place the rhubarb on a rimmed baking sheet. Place the pan of rhubarb on the rack in the top third of the oven and the crust on the rack in the bottom third of the oven. Bake both of these for 10 minutes. When you remove the rhubarb make sure it's tender enough that the tip of a paring knife easily pierces the rhubarb, but not so soft that it looses it's shape. If it's not tender enough, give it a few more minutes. Remove the crust and the rhubarb from the oven and allow each to cool completely.
  4. Once cooled, prepare the filling. in a medium bowl, beat the cream cheese with an electric mixer on low until smooth and loosened. Beat in the sugar on medium speed until thoroughly combined. Add the egg, egg yolk, vanilla and salt, and beat to combine on medium for about a minute. Finally add the flour and beat on low for another minute. Pour the mixture into the cooled crust. Gently place the bits of rhubarb evenly over the cream cheese mixture. They'll sink into the cream cheese mixture a little but they should still sit about the top of the mixture so you can see the pretty pink color. Place in the oven for 10 minutes. Remove and sprinkle the reserved crumble mix evenly over the top and bake for 10-12 more minutes or until the center is just set. Remove from the oven and cool completely on a cooling rack.
  5. When cooled and ready to eat, use an offset spatula to loosen the bars from the sides of the pan and gently pull the parchment from the pan, supporting the middle of the bars from underneath as much as possible. Cut into 12 bars, serve and enjoy!