You know, there’s just something special about dessert recipes that combine creamy goodness with a good tart zing, and that’s exactly what you get with these Creamy Cheesecake Rhubarb Squares! This dessert has been a family favorite since I can remember. I first tried this recipe at my Grandma’s when I was just a little kid running around her kitchen, absorbing all that love and warmth she infused into her cooking. The sweet-tart rhubarb paired with the silky cheesecake—oh my goodness, it’s like a hug in dessert form!
To me, these squares represent cozy family gatherings and sunny afternoons in the garden, plucking rhubarb straight from the plant. And trust me, if you’ve never tasted rhubarb before, you’re in for a treat! It’s unique and absolutely delightful when baked into a creamy filling, all sitting perfectly on a buttery crust. Let’s dive into this heavenly recipe, shall we?
What’s in Creamy Cheesecake Rhubarb Squares?
Rhubarb: This is the star of the show! Rhubarb has a unique tart flavor that pairs beautifully with the sweetness of the cheesecake. I suggest using fresh rhubarb if you can find it, but frozen works just as well—just thaw it and drain excess liquid.
Cream Cheese: The essential ingredient for that creamy cheesecake layer. I always opt for full-fat cream cheese, as it yields the richest flavor and texture.
Sour Cream: This adds an extra creaminess and a bit more tang to the cheesecake filling, which balances beautifully with the sweetness.
Granulated Sugar: Sweetness is key here! We want just enough to enhance the natural flavors without overwhelming the rhubarb.
Eggs: These help to bind everything together and create that luscious texture.
Vanilla Extract: A dash of vanilla is essential for that comforting flavor—it’s like a warm hug in every slice!
All-Purpose Flour: This is used in both the crust and the filling. It gives structure to our dessert and keeps it from falling apart.
Is Creamy Cheesecake Rhubarb Squares Good for You?
Well, let’s not kid ourselves—it’s a dessert, after all! But there are certainly some lovely aspects to it.
Rhubarb: Packed with antioxidants and vitamins, particularly Vitamin K, it’s a great addition to your diet in moderation. Just be mindful that it can be high in oxalic acid, which can be tough on the kidneys if consumed in excess, so don’t go overboard!
Cream Cheese and Sour Cream: They do offer some calcium, but they are also on the higher side of fat content. Moderation is key, and you can also opt for low-fat versions if you’d like a somewhat lighter dessert.
This treat is perfect for sharing at gatherings or simply enjoying in your cozy nook at home with a good book!
Ingredients for Creamy Cheesecake Rhubarb Squares
– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– ½ cup unsalted butter, melted
– 8 oz cream cheese, softened
– ½ cup sour cream
– ¾ cup granulated sugar (for the filling)
– 2 large eggs
– 1 tsp vanilla extract
– 2 cups chopped rhubarb (fresh or frozen)
*This recipe serves about 9-12 squares, depending on how generous you want your helpings to be!*
How to Make Creamy Cheesecake Rhubarb Squares?
1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
2. In a mixing bowl, combine the 1 ½ cups flour, ½ cup sugar, and melted butter until crumbly. Press this mixture firmly into the bottom of your prepared pan to create a crust.
3. Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and set aside to cool.
4. While the crust cools, whip together the softened cream cheese and ¾ cup sugar in a bowl until smooth and creamy.
5. Add the sour cream, eggs, and vanilla extract to the cream cheese mixture, and mix until well blended.
6. Gently fold in the chopped rhubarb until evenly distributed.
7. Pour the cheesecake mixture over the cooled crust and spread it out evenly.
8. Bake in the preheated oven for about 30-35 minutes or until the edges are set and the center is slightly jiggly.
9. Remove from the oven and allow the squares to cool completely in the pan on a wire rack.
10. Once cool, chill in the fridge for at least 2 hours (I know, it’s hard to wait!) before slicing into squares.
A Slice of Advice for Serving Up This Delight!
If you want to take these squares to the next level, serve them topped with a drizzle of raspberry sauce or a dollop of whipped cream. They’re also quite lovely enjoyed plain with a cup of coffee or tea. Oh, and don’t forget to share—these squares will definitely have everyone coming back for seconds!
I hope you get as much joy out of making (and devouring) these Creamy Cheesecake Rhubarb Squares as I have over the years. Don’t be shy—give it a whirl and let me know how it turns out! Happy baking!
