I can’t begin to tell you how much I adore these Creamy Cheesecake Rhubarb Squares! They’re like a delicious bridge between tart and sweet, and it’s a bridge I want to traverse again and again. Growing up, my grandma made a version of these every spring when rhubarb was fresh and plentiful. I remember her guiding me through the recipe, telling me stories about how rhubarb was once viewed as a luxury food. Those memories, mixed with the delightful flavors of the squares, make this recipe extra special for me.
The unique twist of cheesecake paired with the bright tang of rhubarb creates a dessert that’s not just pleasing to the palate but also brings joy to my heart. Whether you’re serving them at a potluck or enjoying them just because, these squares have a way of making any day feel a little more special.
What’s in Creamy Cheesecake Rhubarb Squares?
– Rhubarb: This stunning pink vegetable is the star of the show! Its tartness balances the sweetness of the cheesecake beautifully. I prefer using fresh rhubarb if I can find it, but frozen works just as well. Just make sure to thaw and drain it properly!
– Granulated Sugar: This is what will sweeten up the cheesecake and the rhubarb. I usually use regular granulated sugar for this recipe; it dissolves nicely into the mixture.
– All-Purpose Flour: A key player in the crust and also in the cheesecake batter, it helps give the squares structure without making them too dense. Use a good quality flour for the best results!
– Butter: I always lean towards unsalted butter. It adds rich flavor to the crust and keeps everything deliciously creamy.
– Cream Cheese: The hero of the cheesecake layer! It gives the dessert its beloved creaminess and tang. Full-fat cream cheese is my go-to for that perfect texture.
– Eggs: These act as binders in the cheesecake filling, keeping everything together while offering that lovely custard-like texture.
– Vanilla Extract: A splash of pure vanilla extract adds warmth and depth to the cheesecake layer. It’s the magic ingredient that can make all the difference!
Is Creamy Cheesecake Rhubarb Squares Good for You?
Oh, let’s be honest here; while these squares feature the wonderful rhubarb, which is high in fiber and vitamins K and C, they do pack quite a bit of sugar and cream cheese into each serving. So, like all great desserts, they are best enjoyed in moderation. The cream cheese does add some protein and calcium, but we should definitely keep an eye on how much we indulge, especially if we aim for a balanced diet. Treat yourself, but perhaps save these for special occasions or weekend baking!
Ingredients
– 2 cups chopped fresh or frozen rhubarb
– 1 cup granulated sugar (divided: 3/4 cup for filling + 1/4 cup for rhubarb)
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 8 ounces cream cheese, softened
– 2 large eggs
– 1 teaspoon vanilla extract
*Serves: 12 squares*
How to Make Creamy Cheesecake Rhubarb Squares?
1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or line it with parchment paper for easy removal.
2. In a bowl, mix the chopped rhubarb with 1/4 cup of granulated sugar. Let it sit while you prepare the rest. This helps to draw out some moisture and enhance the flavor.
3. In another bowl, combine the butter, remaining granulated sugar, and flour. Mix until crumbly and similar to wet sand.
4. Press the crumb mixture firmly into the bottom of the prepared baking dish. Bake for 15 minutes until lightly golden.
5. While the crust is baking, whip together the softened cream cheese and the remaining sugar, until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
6. Remove the crust from the oven and pour the cheesecake mixture over it, spreading it evenly.
7. Evenly distribute the rhubarb mixture on top of the cheesecake layer. Don’t worry if it looks a little messy; it will all meld beautifully while baking.
8. Bake for an additional 25-30 minutes, or until the cheesecake is set and slightly jiggles in the middle.
9. Allow to cool completely before cutting into squares. You can chill them in the fridge for a firmer texture, but I often jump right in after they’ve cooled a bit on the counter!
Serving Suggestions: Make It Your Own!
These squares are delightful on their own, but you can liven them up even more! Try adding a dollop of whipped cream or a scoop of vanilla ice cream on top when serving. If you feel like keeping things fruity, a sprinkle of freshly cut berries or even a drizzle of caramel can take these squares to new heights.
If you’re looking to mix up the flavors, consider swapping out rhubarb for other fruits like blueberries or strawberries. They won’t have the same tartness, but they’ll still be absolutely scrumptious!
I really hope you give these Creamy Cheesecake Rhubarb Squares a try. They hold a special place in my heart, and I can’t wait for you to experience the delight they bring. When you do, let me know how they turn out! Happy baking!
