Creamy Rhubarb Crumble Cheesecake Bars are the perfect dessert mash-up—rich, tangy cheesecake layered with sweet-tart rhubarb and finished with a buttery oat crumble topping. I love how every bite gives me the creaminess of cheesecake, the bright punch of rhubarb, and the cozy texture of a crisp topping, all in one easy-to-eat bar.

Why You’ll Love This Recipe

I love this recipe because it combines the best parts of spring desserts into one pan. The rhubarb brings a beautiful tartness that balances the creamy filling, while the crumble gives a rustic, homemade feel. These bars are easy to make ahead, slice beautifully, and are just as perfect for a picnic as they are for a dinner party.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust and Crumble:

All-purpose flour
Rolled oats
Brown sugar
Unsalted butter, melted
Salt
Cinnamon (optional)

For the Rhubarb Layer:

Fresh or frozen rhubarb, chopped
Granulated sugar
Cornstarch
Lemon juice

For the Cheesecake Filling:

Cream cheese, softened
Granulated sugar
Egg
Vanilla extract
Sour cream or Greek yogurt

directions

I preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper.
For the crust and crumble, I mix flour, oats, brown sugar, salt, and cinnamon in a bowl, then stir in melted butter until crumbly. I press two-thirds of the mixture into the bottom of the pan and bake for 10 minutes.
While the crust bakes, I toss rhubarb with sugar, cornstarch, and lemon juice in a bowl and let it sit to macerate.
For the cheesecake filling, I beat cream cheese and sugar until smooth, then mix in the egg, vanilla, and sour cream until creamy and well combined.
I spread the cheesecake mixture over the pre-baked crust, top it evenly with the rhubarb mixture, and sprinkle the remaining oat crumble over the top.
I bake for 35–40 minutes, or until the topping is golden and the center is just set.
I let the bars cool completely, then refrigerate for at least 2 hours before slicing.

Servings and timing

This recipe makes 12–16 bars and takes about 1 hour total, plus cooling and chilling time.

Variations

Sometimes I mix strawberries or raspberries with the rhubarb for a berry-rhubarb twist. I also like adding chopped nuts like pecans or almonds to the crumble topping for extra crunch. For a citrusy lift, I stir orange zest into the cheesecake batter.

storage/reheating

I store the bars in an airtight container in the fridge for up to 5 days. They also freeze well—just layer them with parchment and freeze for up to 2 months. I thaw overnight in the fridge before serving. These bars are best served chilled.

FAQs

Can I use frozen rhubarb?

Yes, I use frozen rhubarb all the time. I thaw and drain it well before tossing with sugar and cornstarch.

Do I need to cook the rhubarb first?

No, it softens perfectly while baking in the oven with the sugar and lemon juice.

Can I make these bars ahead of time?

Absolutely. I often make them the day before since they slice best after being fully chilled.

What’s the best way to cut clean slices?

I chill the bars thoroughly and use a sharp knife dipped in warm water, wiping between cuts.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and certified gluten-free oats with great results.

Conclusion

Creamy Rhubarb Crumble Cheesecake Bars are a bright, tangy, and indulgent treat that’s perfect for spring and summer. With their creamy filling, tart fruit, and buttery oat topping, they deliver everything I love about dessert in one simple, crowd-pleasing square. Whether I’m baking for a gathering or just because, these bars always bring a little extra joy to the table.