Rhubarb Crumble Cheesecake Bars with Almond Crumble

By:

Ruby Bennett

Published:

June 7, 2026

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Recipe Details

These Rhubarb Crumble Cheesecake Bars bring together the best of two classic desserts: a tangy fruit compote, a silky cream cheese center, and a crunchy almond oat crumble. Each bar offers a beautiful contrast of textures: a crisp buttery crust, a smooth and velvety cheesecake layer, and a nutty, golden topping. The tartness of fresh rhubarb is balanced with just the right amount of sugar, while the cream cheese filling stays rich and luscious.

This recipe yields 24 generous bars using a 13×9 pan, making it perfect for spring gatherings, potlucks, or a weekend baking project. Total time is about 20 minutes of prep, 10 minutes to simmer the rhubarb filling, and 28 to 32 minutes of baking at 350°F. While there are three distinct components, the assembly is logical and straightforward. I would call this an intermediate recipe, but with a few pro tips you will find it very doable.

Rhubarb is a spring vegetable that grows from April to June in most US regions. Its tart stalks are often used as a fruit in desserts, and here they shine in a quick stovetop compote thickened with cornstarch. Remember: rhubarb leaves are toxic and should never be eaten, only the stalks are safe.

If you enjoy fruit and cheesecake combinations, you might also like my Amish Oatmeal Rhubarb Bars With Crumb Topping, another spring favorite.

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What You’ll Need

Before you start, gather these ingredients. They are all common pantry items, and the rhubarb is the star of the show.

For the rhubarb filling: 1 lb fresh rhubarb (about 4 cups diced), granulated sugar, water, cornstarch
For the cheesecake layer: 16 oz cream cheese (full fat, softened), 2/3 cup confectioners’ sugar (sifted), 1 large egg
For the crust and crumble: 2 cups all purpose flour, 1 cup rolled oats (old fashioned), 1 cup packed brown sugar, 1/2 teaspoon salt, 3/4 cup cold butter (cubed), 1/2 cup sliced almonds

Ingredient Notes

Each ingredient plays a specific role. Here are a few key points to keep in mind:

Rhubarb: Use 4 cups of diced stalks (about 1 lb). If your rhubarb is very green, add 1 cup of raspberries or strawberries for color and sweetness.
Cream cheese: Must be fully softened to room temperature. Cold cream cheese will create lumps in the filling. Let it sit on the counter for at least 30 minutes before mixing.
Confectioners’ sugar: Always sift it before whisking into the cream cheese. This prevents a grainy texture and ensures a velvety smooth cheesecake layer.
Rolled oats: Old fashioned rolled oats give the crumble a pleasant chew. Quick oats work too but yield a finer texture.
Sliced almonds: Add these only to the top half of the crumble mixture for maximum crunch on the surface.

Add ins and Substitutions

Feel free to customize the flavor. Here are three easy enhancements:

Stir 1 teaspoon of orange zest into the rhubarb filling for a citrusy brightness.
Add 1/2 teaspoon of ground ginger to the flour mixture for a warm, spicy undertone.
Scrape the seeds of one vanilla bean into the cream cheese mixture for a gourmet, aromatic touch.

For a fruity variation, swap half the rhubarb for strawberries or raspberries. This also deepens the pink color of the filling. If you love strawberry rhubarb, try my Strawberry Rhubarb Crumb Bars as another option.

How to Make Rhubarb Crumble Cheesecake Bars

Follow these steps for perfect bars every time. The order matters, so read through once before beginning.

Make the rhubarb compote: In a medium saucepan, combine diced rhubarb, 1/2 cup granulated sugar, and 2 tablespoons water. Bring to a simmer over medium heat and cook for 8 minutes, until the rhubarb softens. In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the rhubarb and cook for 2 more minutes, until thickened. Remove from heat and cool completely. Do not rush this step; warm compote will make the cheesecake layer weep.
Prepare the crust and crumble: In a large bowl, whisk together flour, rolled oats, brown sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture is crumbly with pea sized pieces. Set aside 1 cup of this crumble for the topping (you will add almonds later). Press the remaining mixture firmly into the bottom of a greased 13×9 inch pan lined with a parchment sling (overhang on the long sides).
Make the cheesecake filling: In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sifted confectioners’ sugar and beat until velvety. Add the egg and mix just until combined. Spread this filling evenly over the crust.
Layer the compote: Gently spoon the cooled rhubarb compote over the cheesecake layer. Spread it carefully to avoid mixing into the cream cheese.
Add the crumble: Stir the sliced almonds into the reserved crumble mixture. Sprinkle this evenly over the rhubarb layer. Leave some larger clumps for buttery nuggets on top.
Bake: Place the pan in a preheated 350°F oven (335°F for convection). Bake for 28 to 32 minutes, until the crumble is golden brown and the cheesecake is set around the edges but still slightly jiggly in the center.
Cool completely: Allow the bars to cool on a wire rack at room temperature for at least 2 hours (longer is better). Then refrigerate for at least 2 hours before slicing. This ensures clean, sharp bars and a crisp bottom crust. Do not cut while warm.

Recipe Tips

These tips come from my own testing and will help you avoid common pitfalls:

Cool the rhubarb filling completely. Pouring hot or even warm compote onto raw cheesecake causes it to bleed and create a messy layer. Let it cool to room temperature or even refrigerate it.
Use a parchment sling. Line the pan with parchment paper leaving a 2 inch overhang on the two long sides. This makes lifting the whole slab out effortless and protects your knife from scratching the pan.
Sift the confectioners’ sugar. Even small lumps can ruin the silky texture of the cheesecake. A quick sift eliminates that risk.
Leave some crumble clumps. When pressing the crust and sprinkling the topping, deliberately leave a few larger pieces of butter mixture. They bake into crunchy, caramelized nuggets that are the best part.

For more inspiration, you can refer to similar recipes like this rhubarb cheesecake bars recipe from Handle the Heat, which uses a slightly different technique.

FAQs

Can you use frozen rhubarb for cheesecake bars?

Yes, frozen rhubarb works well. Thaw it first, drain excess liquid, and pat dry to prevent soggy bars. Skip the thawing step only if you add a thickener like cornstarch.

How do you keep rhubarb bars from getting soggy?

Toss fresh or thawed rhubarb with a tablespoon of cornstarch or flour before layering. Also pre bake the crust for 10 minutes to create a barrier. Avoid overmixing the filling.

How long do rhubarb cheesecake bars last?

Store them in the refrigerator in an airtight container for up to 5 days. For best texture, bring to room temperature for 15 minutes before serving.

Should you refrigerate rhubarb cheesecake bars?

Yes, because they contain cream cheese and fruit. Refrigerate within 2 hours of baking. Cover tightly so they don't absorb fridge odors.

Can rhubarb crumble bars be frozen?

Yes, freeze fully cooled bars in a single layer on a baking sheet, then wrap individually in plastic wrap and foil. They keep for up to 3 months. Thaw in the refrigerator overnight.

What goes well with rhubarb cheesecake bars?

A dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of strawberry sauce. Fresh mint also adds a bright contrast.

Serving Suggestions

These bars are wonderful on their own, but here are a few ways to dress them up:

Dust with a light snowfall of confectioners’ sugar just before serving for a pretty finish.
Pair with a cup of Earl Grey or chamomile tea. The floral notes complement the tangy rhubarb beautifully.
Cut into 1 inch squares and arrange on a spring dessert platter alongside lemon bars, shortbread cookies, or fresh berries. They travel well and are always a hit at garden parties.

Make This Recipe in Advance

This recipe is ideal for preparing ahead. The rhubarb compote can be made up to 2 days in advance and stored covered in the refrigerator. In fact, using cold compote helps prevent it from sinking into the cheesecake layer. The fully baked and cooled bars can be made the day before serving. As I mentioned, the flavor deepens and becomes more harmonious after 24 hours in the fridge. Simply keep them covered, then slice and serve the next day. This makes them a fantastic stress free dessert for entertaining.

Rhubarb Crumble Cheesecake Bars with Almond Crumble

Recipe Details