I’ll never forget the first time I tasted rhubarb cheesecake bars at my aunt’s summer picnic. That perfect balance of tangy rhubarb and creamy cheesecake had me hooked instantly! Now I make them every spring when rhubarb season hits, and they’ve become my go-to dessert for potlucks and family gatherings.

These rhubarb cheesecake bars combine everything I love about desserts – a buttery shortbread crust, velvety cheesecake filling, and that gorgeous pink rhubarb topping that makes everyone’s eyes light up. They’re easier than a full cheesecake but just as impressive, and that sweet-tart flavor combination is absolutely irresistible. Trust me, one bite and you’ll understand why this recipe gets requested so often!

Why You’ll Love These Rhubarb Cheesecake Bars

Let me tell you why these rhubarb cheesecake bars are about to become your new obsession:

Ease meets elegance: No fussy springform pan—just layer, bake, and slice into perfect little squares. Even cheesecake newbies can nail this!
That dreamy texture: Creamy cheesecake hugs a buttery crust, topped with jammy rhubarb that’s tangy enough to make your taste buds dance.
Crowd-pleaser magic: They’re portable for picnics, gorgeous on dessert tables, and always disappear fast at parties. (Pro tip: Hide a few for yourself first!)

Seriously, the way the sweet cheesecake balances that zippy rhubarb? *Chef’s kiss* every time.

Ingredients for Rhubarb Cheesecake Bars

Gather these simple ingredients – I promise you probably have most in your kitchen already! For the rhubarb topping, you’ll need 2 cups fresh rhubarb (chopped into ½-inch pieces), ¼ cup granulated sugar, 1 tablespoon cornstarch, 2 tablespoons water, and 1 teaspoon vanilla. The cheesecake layer calls for 16 oz softened cream cheese (leave it out 30 minutes!), ½ cup sour cream, ½ cup sugar, and 2 large eggs. For the buttery crust: 1 cup all-purpose flour, ½ cup cold cubed unsalted butter, and ¼ teaspoon salt. That’s it – no fancy ingredients needed!

Ingredient Notes & Substitutions

No fresh rhubarb? Frozen works great – just thaw and drain first. Out of sour cream? Full-fat Greek yogurt saves the day. For gluten-free, swap the flour 1:1 with your favorite blend. If your rhubarb is super tart (lucky you!), add an extra tablespoon of sugar to the topping. And please – real butter only for that perfect crust texture!

How to Make Rhubarb Cheesecake Bars

Okay, let’s get baking! These rhubarb cheesecake bars come together in just a few simple steps, but oh boy, do they ever impress. Here’s how I make them (with all my little tricks learned from years of baking):

Start with the rhubarb magic: In a saucepan, mix your chopped rhubarb with sugar, cornstarch, water and vanilla. Cook over medium heat, stirring often, until it thickens into this gorgeous glossy jam – about 5 minutes. Set it aside to cool slightly while you work on the rest. The smell alone will have you swooning!
Crust time! Grab your food processor (or just a bowl and your fingers) and pulse the flour, cold cubed butter, and salt until it looks like wet sand. Press this evenly into your lined 8×8 pan – I use the bottom of a measuring cup to really pack it down. No pre-baking needed!
Make that luscious filling: Beat the softened cream cheese with sugar until smooth (no lumps!), then blend in the sour cream. Add eggs one at a time, mixing just until combined – overbeating = cracks, and we want perfect rhubarb cheesecake bars! Pour this over your crust.
The pretty part: Dollop spoonfuls of your rhubarb mixture over the cheesecake layer, then use a knife to swirl gently. Don’t overmix – you want those beautiful pink streaks!
Bake to perfection: 40-45 minutes at 350°F until the edges are set but the center still jiggles slightly. The smell will be incredible! Let it cool completely before slicing – the hardest part is waiting!

Tips for Perfect Rhubarb Cheesecake Bars

Room temp is key – Cold cream cheese = lumpy filling. Take it out 30 minutes early!
Chill before slicing – 2 hours in fridge = clean cuts without mess.
Taste your rhubarb – Super tart? Add 1 extra tbsp sugar to the topping.

Serving and Storing Rhubarb Cheesecake Bars

These rhubarb cheesecake bars shine brightest when served chilled with a dollop of fresh whipped cream or a sprinkle of powdered sugar. For extra pizzazz, add mint leaves or lemon zest! Leftovers? No problem – they keep beautifully in the fridge for 3 days (if they last that long). Freeze individual squares wrapped in parchment for up to a month – just thaw overnight in the fridge. Pro tip: The rhubarb topping gets even more vibrant after a day!

Rhubarb Cheesecake Bars Nutritional Information

Each bar contains approximately 280 calories, with 18g fat (10g saturated), 25g carbs, and 4g protein. Remember, nutritional values are estimates. Variations may occur based on ingredient brands – especially if you tweak the sugar or use different dairy products!

FAQs About Rhubarb Cheesecake Bars

Got questions? I’ve got answers! Here are the most common things people ask me about making these dreamy rhubarb cheesecake bars:

Can I use frozen rhubarb? Absolutely! Just thaw it completely and drain any excess liquid before cooking – frozen works just as well as fresh in this recipe.

How do I prevent cracks? Avoid overmixing the batter after adding eggs, and don’t overbake – that slight jiggle in the center means it’s perfect!

Is a water bath needed? Nope! The bars bake beautifully without one. Just make sure your oven temperature is accurate.

Can I make these ahead? They actually taste better after chilling overnight – the flavors meld beautifully!

Why is my topping runny? Be sure to cook the rhubarb mixture until thickened – it should coat the back of a spoon.

Share Your Rhubarb Cheesecake Bars Experience

I’d love to hear how your rhubarb cheesecake bars turn out! Snap a photo of those pretty pink swirls and tag me – nothing makes me happier than seeing your baking triumphs.