Rhubarb Cheesecake Squares with Crumble Topping

All the flavour of cheesecake in an economical and easy cookie square.  

Here's an easy recipe for tasty Rhubarb Cheesecake Squares with a Crumble Topping.  And economical, too because unlike a traditional baked cheesecake, which could have as many as five packages of cream cheese, this little number takes only one.  

I was digging through the freezer the other day and came upon a few bags of rhubarb from last year that really need to be used up as it will only be a few weeks before the rhubarb buds will be pushing up through the soil.  It hardly seems possible with snow still covering the ground, but the hardy rhubarb plant will forge ahead and before I know it I'll have another crop ready to be picked.  So with frozen rhubarb in hand and this recipe it wasn't long before I had these squares mixed up and in the oven.  

On the weekend I cut them large for dessert for Don (who had his with a scoop of ice cream) and I to enjoy and then with the remaining squares I cut them in half for a tasty cookie-sized portion for a weekday treat. 

The recipe is adapted from Taste of Home if you wish to view the original recipe.  I decreased the sugar in the cheesecake batter and used a half cup as I thought there was more than a sufficient amount in the crust and crumble topping.  But if your sweet tooth is crying out for more use the full amount of three-quarter cup.  

Printable recipe at end of post. 

Rhubarb Cheesecake Squares with Crumble Topping

• 1¼ cups all-purpose flour
• ½ cup old-fashioned or quick oats
• ½ cup brown sugar, packed
• ½ teaspoon salt
• ½ cup cold butter, cubed

• 1 8-ounce package cream cheese, softened
• ½-¾ cup sugar
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 1 egg
• ½ teaspoon vanilla
• 1½ cups diced rhubarb, fresh or frozen, thawed (fresh blueberries or raspberries could also be used)

How to make it:
Preheat oven to 350 degrees.  Grease or line with parchment a 9-inch square baking pan. 

For the crust: In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Remove 1 cup mixture for the topping. Press remaining oat mixture onto bottom of the prepared baking pan.

For the filling: Beat cream cheese, sugar, salt, cinnamon and nutmeg until smooth. Add egg and vanilla and beat on low speed until combined. Gently stir in rhubarb. If using frozen rhubarb give it a light squeeze before mixing it in the cream cheese.  Spread mixture over crust and sprinkle with the reserved 1 cup of topping. Pat lightly in place. 

Bake 25-30 minutes until golden brown and filling is set. Cool on a wire rack about 1 hour or until no heat can be felt on bottom of pan.  Once cool, refrigerate, lightly covered, until cold, a least 2 hours. (Do not cover squares while cooling as the steam will make the topping soft.) Once cold, cut into squares. Keep refrigerated until serving.

Makes 9 dessert squares or 16 cookie squares.

If you are using frozen rhubarb let it thaw before using.  I also give it a gentle squeeze before mixing it with the cheesecake mixture.

Place all the crust ingredients in a bowl and cut in butter.  I usually just use my hands and rub the butter in until it forms a nice crumbly texture.

Remove 1 cup of the crumbs and reserve for the topping.

Pat the remaining crumbs into a greased or parchment paper lined 9-inch pan. 

Cream together the cream cheese, sugar and spices.  Beat until smooth and creamy.

Beat in the egg and vanilla.  Do not overmix.

The cheesecake mixture is ready for the rhubarb.

Gently fold in the rhubarb.  Fresh blueberries or raspberries would be delicious as well.

Spread the cheesecake batter evenly over the bottom crust.

Sprinkle the reserved cup of crumbs over the cheesecake batter and lightly pat in place.

Bake at 350 degrees 25-30 minutes until golden brown and filling is set.  

Cool on a wire rack about 1 hour or until no heat can be felt on bottom of pan.  Once cool, refrigerate, lightly covered, until cold, a least 2 hours. (Do not cover squares while cooling as the steam will make the topping soft.)

Rhubarb Cheesecake Squares with Crumble Topping is a great way to use any remaining frozen rhubarb you may have lingering in your freezer.  Of course fresh rhubarb is even better. 

A tasty dessert or cookie!

To print click on arrow upper right side.⇩