There’s something magical about desserts that blend sweet and tangy flavors, and Rhubarb Cheesecake Squares are a perfect example. Growing up, my grandmother would whip these up during family gatherings, and the aroma would fill the house, drawing everyone to the kitchen. This recipe is not just a treat; it’s a quick solution for a busy day or a delightful way to impress your loved ones. With a creamy cheesecake layer and a buttery graham cracker crust, these squares are sure to become a favorite in your home, just like they did in mine.
Why You’ll Love This Rhubarb Cheesecake Squares
Rhubarb Cheesecake Squares are the ultimate dessert for any occasion. They’re easy to make, requiring just a handful of ingredients and minimal prep time. The combination of creamy cheesecake and tart rhubarb creates a flavor explosion that’s simply irresistible. Plus, they can be made ahead of time, making them perfect for busy weeknights or last-minute gatherings. Trust me, once you try these, they’ll become a staple in your dessert rotation!
Ingredients for Rhubarb Cheesecake Squares
Gathering the right ingredients is the first step to creating these delightful Rhubarb Cheesecake Squares. Here’s what you’ll need:
Rhubarb: Fresh, chopped rhubarb brings that signature tartness. If you can’t find rhubarb, strawberries or blueberries make excellent substitutes.
Granulated Sugar: This sweetener balances the tangy rhubarb. You can adjust the amount based on your sweetness preference.
Cornstarch: A thickening agent that helps the rhubarb mixture hold together beautifully.
Vanilla Extract: Adds a warm, aromatic flavor to the cheesecake layer.
Cream Cheese: The star of the show! Softened cream cheese creates that rich, creamy texture.
Sour Cream: This ingredient adds a slight tang and creaminess to the filling.
All-Purpose Flour: Helps to stabilize the cheesecake filling, giving it structure.
Egg: Binds the filling together, ensuring a smooth and creamy consistency.
Almond Extract: A little goes a long way in enhancing the flavor profile of the cheesecake.
Salt: Just a pinch enhances all the flavors in the dessert.
Graham Cracker Crumbs: These form the buttery crust that holds everything together. You can use store-bought or crush your own.
Unsalted Butter: Melted butter helps to bind the graham cracker crumbs for a perfect crust.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Rhubarb Cheesecake Squares
Now that you have all your ingredients ready, let’s dive into the fun part—making these delicious Rhubarb Cheesecake Squares! Follow these simple steps, and you’ll have a dessert that’s sure to impress.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F. This ensures that your squares bake evenly. While the oven warms up, grab an 8×8-inch baking pan and grease it lightly. This will help your squares come out easily once they’re baked.
Step 2: Prepare the Rhubarb Mixture
In a medium bowl, combine the chopped rhubarb with half a cup of granulated sugar and the cornstarch. Stir it well and let it sit for about 10 minutes. This allows the rhubarb to release its juices, creating a deliciously sweet and tangy topping.
Step 3: Make the Cream Cheese Filling
In another bowl, beat the softened cream cheese with the remaining half cup of sugar until it’s smooth and creamy. Add in the sour cream, flour, egg, vanilla extract, almond extract, and salt. Mix everything together until it’s well combined. You want a silky texture that will complement the rhubarb perfectly.
Step 4: Create the Graham Cracker Crust
Now, let’s make the crust! In a separate bowl, mix the graham cracker crumbs with the melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of your prepared baking pan. This will form a sturdy base for your cheesecake squares.
Step 5: Assemble the Squares
Spread the cream cheese mixture evenly over the crust. Then, take the rhubarb mixture and spoon it on top of the cream cheese layer. Gently spread it out, making sure to cover the surface. The layers should look inviting and colorful!
Step 6: Bake to Perfection
Place the pan in the preheated oven and bake for 35 to 40 minutes. Keep an eye on it! You’ll know it’s done when the center is set and the edges are lightly golden. A little jiggle in the center is okay; it will firm up as it cools.
Step 7: Cool and Serve
Once baked, remove the pan from the oven and let it cool to room temperature. After that, refrigerate the squares for at least 2 hours. This chilling time helps the flavors meld together beautifully. When you’re ready to serve, cut them into squares and enjoy either chilled or at room temperature!
Tips for Success
Use fresh rhubarb for the best flavor; frozen can work, but may be more watery.
Don’t skip the chilling time; it helps the squares set and enhances the taste.
For a sweeter dessert, adjust the sugar in the rhubarb mixture to your liking.
Line the baking pan with parchment paper for easier removal.
Experiment with different fruit toppings for a fun twist!
Equipment Needed
8×8-inch baking pan: A square pan is ideal, but a round one works too.
Mixing bowls: Use any size you have; just make sure they’re sturdy.
Electric mixer: A hand mixer is great, but a whisk will do in a pinch.
Measuring cups and spoons: Essential for accuracy in your ingredients.
Spatula: Perfect for spreading the cream cheese mixture evenly.
Variations
Berry Bliss: Swap out the rhubarb for fresh strawberries or blueberries for a sweeter twist.
Nutty Crunch: Add chopped nuts like pecans or walnuts to the graham cracker crust for extra texture.
Gluten-Free Option: Use gluten-free graham cracker crumbs to make the crust suitable for gluten-sensitive friends.
Vegan Version: Substitute cream cheese with a vegan alternative and use flax eggs instead of a regular egg.
Spiced Up: Add a pinch of cinnamon or nutmeg to the cream cheese filling for a warm, spiced flavor.
Serving Suggestions
Pair these Rhubarb Cheesecake Squares with a dollop of whipped cream for added richness.
Serve alongside a scoop of vanilla ice cream to balance the tartness of the rhubarb.
For a refreshing drink, try iced tea or lemonade to complement the dessert.
Garnish with fresh mint leaves for a pop of color and flavor.
FAQs about Rhubarb Cheesecake Squares
As you embark on your journey to make these delightful Rhubarb Cheesecake Squares, you might have a few questions. Here are some common queries that can help you along the way:
Can I use frozen rhubarb for this recipe?
Yes, you can! Just be aware that frozen rhubarb may release more water during cooking. To counter this, you might want to increase the cornstarch slightly to help thicken the mixture.
How do I store leftover Rhubarb Cheesecake Squares?
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to five days, but I doubt they’ll last that long!
Can I make these squares ahead of time?
Absolutely! These squares are perfect for making ahead. Just bake, cool, and refrigerate them for a couple of hours before serving. They taste even better the next day!
What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or a vegan cream cheese alternative. Just keep in mind that the texture and flavor may vary slightly.
Are Rhubarb Cheesecake Squares suitable for a gluten-free diet?
Yes, simply use gluten-free graham cracker crumbs for the crust. This way, everyone can enjoy this delicious dessert!
Final Thoughts
Creating Rhubarb Cheesecake Squares is more than just baking; it’s about crafting memories. The blend of creamy cheesecake and tart rhubarb evokes nostalgia, reminding me of family gatherings filled with laughter and love. Each bite is a delightful balance of flavors that brings joy to any occasion. Whether you’re sharing them with friends or enjoying a quiet moment at home, these squares are sure to brighten your day. So, roll up your sleeves, embrace the process, and let the sweet aroma fill your kitchen. Trust me, this recipe will become a cherished favorite in your dessert repertoire!
Rhubarb Cheesecake Squares are a delightful dessert featuring a creamy cheesecake layer topped with sweet and tangy rhubarb, all on a buttery graham cracker crust.
Ingredients
Scale
2 cups rhubarb, chopped
1 cup granulated sugar, divided
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup all-purpose flour
1 large egg
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
Instructions
Preheat the oven to 350°F. Grease an 8×8-inch baking pan.
In a medium bowl, combine the chopped rhubarb with 1/2 cup of sugar and cornstarch. Stir well and set aside to let the rhubarb release its juices.
In a separate bowl, beat the softened cream cheese with the remaining 1/2 cup of sugar until smooth. Add the sour cream, flour, egg, vanilla extract, almond extract, and salt. Mix until well combined and creamy.
In another bowl, mix the graham cracker crumbs with the melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking pan to form the crust.
Spread the cream cheese mixture over the crust evenly. Spoon the rhubarb mixture on top of the cream cheese layer, spreading it out gently.
Bake in the preheated oven for 35-40 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.
These squares can be served chilled or at room temperature.
Notes
For a sweeter dessert, increase the sugar in the rhubarb mixture to taste.
You can also substitute the rhubarb with strawberries or blueberries for a different flavor.
