Q1: Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well. Just cook it a bit longer and drain any excess liquid to avoid a watery filling.

Q2: What can I substitute for the egg in the cheesecake layer?

You can use 1/4 cup unsweetened applesauce or a commercial egg replacer for an egg-free version without affecting the texture much.

Absolutely. They can be made 1–2 days in advance and stored in the fridge. The flavors often develop more fully overnight.

These Rhubarb Cheesecake Squares combine tangy fruit, creamy cheesecake, and a buttery oat crumble. Easy, quick, and ideal for beginner bakers.

Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
In a saucepan, combine chopped rhubarb, white sugar, and water. Cook over medium heat for 8 minutes until softened.
Stir in cornstarch and cook for an additional 2 minutes until thickened. Set aside to cool.
In a separate bowl, beat the cream cheese, icing sugar, and egg until smooth. Set aside.
In a large bowl, mix butter, flour, oats, brown sugar, and salt until crumbly.
Press half of the crumb mixture into the prepared pan to form the crust.
Add chopped walnuts to the remaining crumb mixture and set aside for topping.
Spoon the cheesecake mixture over the crust and gently spread it out evenly.
Spread the cooled rhubarb mixture over the cheesecake layer.
Sprinkle the remaining crumb topping over the rhubarb layer and press down lightly.
Bake for about 30 minutes, until the top is golden and the cheesecake is set.
Cool completely before slicing. Store in the refrigerator.

Frozen rhubarb can be used; cook slightly longer and drain excess liquid.
If cornstarch clumps, dissolve it in a small amount of cold water before adding.
Substitute pecans or skip nuts entirely for a nut-free version.
Let bars cool fully before slicing to ensure clean cuts.