Rhubarb Cheesecake Bars are a delicious combination of flavours and textures. The base is a bit like a flapjack, sweet, crisp, and oaty.
I topped the oaty base with a rich, smooth baked cheesecake layered with pieces of tart, roasted rhubarb, and even more rhubarb puree swirled on top. They are absolutely delicious.
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I get really inspired by good ingredients and, in Scotland, we have some of the finest you can find. So when Hamlyns of Scotland asked me to come up with a recipe using their Scottish Porridge Oats, I wanted to develop something that reflected that produce.
All the ingredients, other than vanilla and lemons. are grown and produced in Scotland including sugar from sugar beet.
What is Rhubarb?
Rhubarb is a hardy perennial plant with pink, red or pale green stems that are most often used in desserts like crumbles and pies.
It has a tart flavour and is too sharp to eat raw, but combined with sugar and other ingredients it has a delicious tangy taste.
When is rhubarb in season?
The best rhubarb is available in Spring. The earliest rhubarb of the season that you can buy is forced, this means it has been grown in the dark. Forced rhubarb has pale pink stems and is tender and sweet.
Rhubarb continues to grow throughout the summer but as the season progresses the stems become tougher.
How do you grow Rhubarb?
Rhubarb is grown from a crown. This is a thick rhizome that is planted just below the surface of the soil.
Rhubarb plants like lots of moisture and you need to mulch the plant to keep it from getting too dry.
My garden rhubarb
I have several well-established crowns of rhubarb in my garden. They have been in the garden for at least 50 years and pop up every year providing lots of delicious rhubarb stalks.
How to make Rhubarb Cheesecake Bars
Rhubarb Cheesecake Bars is really a very simple recipe to make. Follow the three simple steps:
- Make the oatmeal base using butter, sugar, golden syrup and rolled oats
- Prepare and roast the rhubarb. Keep half the rhubarb whole and puree the rest.
- Make the cheesecake mixture, assemble the cheesecake and bake.
I made the cheesecake in a square tin. this makes it easy to cut and serve in attractive bars. You could also make it in a 20cm round tin and serve in wedges.
It produces a knock-out dessert that will delight even those who claim not to like rhubarb.
Can I use frozen rhubarb?
If you can’t get fresh rhubarb you can make the recipe with frozen rhubarb. You may get more liquid from frozen rhubarb so drain this off before adding the pieces to the cheesecake mixture. Also, drain before blending the puree.
More Rhubarb Recipes
For lot’s more Rhubarb Desserts check out my 30 Delicious Rhubarb Desserts Recipes.
Recipes using oats (oatmeal)
- Fruity, Nutty, Oaty Flapjack Bars – Farmersgirl Kitchen
- Cranachan Flapjacks with Whisky Icing Drizzle – Foodie Quine
- Blueberry and Lemon Oaty Breakfast Bars – Tinned Tomatoes
- Cranberry and Sour Cherry Flapjacks (with peanut butter) – Farmrersgirl Kitchen
Stay in touch with everything that’s going on at Farmersgirl Kitchen.
Rhubarb Cheesecake Bars
Equipment
- 20 cm (8 in) square cake tin
- Large saucepan
- wooden spoon
- Sharp knife
- chopping board
- non-metallic ovenproof dish
- weighing scales
- Large bowl
- electric mixer
- Blender
- Lemon squeezer
Ingredients
- 200 grams (1½ cups) rhubarb finely sliced
For the base
- 125 grams (½ cups) butter
- 125 grams (½ cups) Demerara sugar
- 5 tablespoon (5 tablespoon) golden syrup
- 225 grams (2¾ cups) Hamlyns Scottish Porridge Oats
For the cheesecake
- 40 grams (⅓ cups) caster sugar
- 360 grams (1½ cups) full fat cream cheese
- 125 grams (½ cups) caster sugar
- 1/4 teaspoon (¼ teaspoon) vanilla extract
- 1 tablespoon (1 tablespoon) lemon juice
- 2 (2) eggs. beaten
Instructions
- Heat the oven to 190C
To make the base
- Put the butter, demerara sugar and golden syrup in a saucepan and heat slowly heat, stirring occasionally, until the butter has melted, and the mixture is combined.
- Add the Hamlyns Scottish Porridge Oats and mix thoroughly. Press the mixture into 20 cm square baking tin lined with baking parchment.
- Put the baking tin with the oatmeal mixture and cook for 10 minutes.
- Remove the tin with the oatmeal base from the oven and set aside to cool.
To roast the rhubarb
- Wash the rhubarb and slice into 1cm pieces, place in a single layer in a non-metal ovenproof dish, sprinkle over 40 g caster sugar.
- Check the rhubarb after 10 minutes. If it is tender, a knife should slip easily into each piece of rhubarb, if not ready put it back in the oven for another 3 minutes and test again. Remove from the oven and leave to cool.
- Once cooled, set aside half the rhubarb pieces. then puree the remaining rhubarb in a blender or push it through a sieve, set aside.
To make the cheesecake
- Reduce the oven temperature to 160C
- Beat the cream cheese and the sugar together, add the vanilla extract, lemon juice, and beaten eggs and beat on low speed until combined.
- Pour half the cream cheese mixture over the oatmeal base.
- Spoon the roasted rhubarb pieces evenly across the cream cheese mixture.
- Pour the other half of the cream cheese mixture over the rhubarb.
- Gently place spoonful’s of the rhubarb puree on top of the cream cheese mixture, use a skewer to swirl the puree.
- Bake for 30 – 35 minutes. Check after 25 minutes and if the cheesecake is browning too much on top, place a piece of foil loosely over the cake tin and continue baking until the cheesecake is set.
- Remove from the oven and cool on a wire rack for about an hour.
- Refrigerate for at least 2 hours or overnight and then cut into squares.
Notes
Nutrition
I have linked up this post to #cookblogshare the linky for delicious recipes this week hosted by Family, Friends, Food.
Jacqueline Meldrum says
These look gorgeous and I love rhubarb. I would have to have at least three of these! Shared!
Janice Pattie says
Thanks, Jac, I think three might sink you, but you could always try!
Emma says
You had me at rhubarb…our plants have been going crazy. So far there’s been rhubarb gin and rhubarb crumble, some stewed rhubarb on yogurt too. It will have to be these oaty rhubarb cheesecake bars next! They look delicious!
Janice Pattie says
Thanks, Emma. My rhubarb is suffering from the heat but I have made jam and gin and these bars as well as a crumble or two!
Becky Munchkins says
Oh Janice these look insanely good. I need to make these. Love the idea of having rhubarb in such a creamy dessert – YUM
Janice Pattie says
Thank you, Becky. The sharpness of the rhubarb is the perfect foil for all that sweet creaminess.
Jill @ Mad About Macarons says
These look scrumptious, Janice. I must try them. Can’t believe the rhubarb in France is only out now! It’s so late this year so a great excuse to make something more than compote!
Janice Pattie says
Oh wow, it is late. Hope you get a chance to enjoy your compote, our rhubarb is suffering in the heat and dry of this exceptional summer!
All That I'm Eating says
These look amazing! Love the swirly top and anything cheesecake is fine by me!
Janice Pattie says
Thank you ☺️
Lucy says
I love rhubarb, i’ve seen some available on Ocado alreaddy! I prefer the summer rhubarb which I get from the local farm though. When I get some these will be on the menu!
Janice Pattie says
Thanks, Lucy. I also prefer the garden rhubarb.
Kavita Favelle says
Loving the fusion between flapjack and cheesecake here, it looks wonderful! One to bookmark.
Janice Pattie says
Thank you, they are lush!
Kavita Favelle says
Love this idea of a flapjack style base under a cheesecake topping!
Janice Pattie says
It’s just so yummy ?
Chloe Edges says
Oooh lovely. I get a bit bored of normal cheesecake bases so I bet this is a really great change.
Janice Pattie says
There are a few steps to the recipe but it is very much worth it. The sharpness of the rhubarb really works with the baked cheesecake.
Choclette says
Mmmm, craving rhubarb now. These sound delicious and oaty anything gets my vote. Creamy cheesecake, tart rhubarb and rubbly oats – I think this might become my new favourite dessert.
Janice Pattie says
Aw, thank you. I must admit they were very good, lovely combination of creamy. Tart and crunchy
Christina | Christina's Cucina says
Oh my, if I had more cream cheese I would SO make these right now! I can imagine the flavors together and that oaty base with the golden syrup! YUM! On my list to make!
Janice Pattie says
Thank you, they are really lush, all the flavours and textures work well together.
Helen says
These look absolutely gorgeous – every layer is an absolute delight!
Thanks for joining in with #CookBlogShare 🙂
Janice Pattie says
Thanks, Helen. It’s a lovely dessert to make with rhubarb.
Kate - Gluten Free Alchemist says
Yum yum yum! What a wonderful way to use rhubarb. And a great way to serve cheesecake. Deliciously tempting and to be made as soon as possible x
Janice Pattie says
I couldn’t agree more ?
Lesley says
Wow, these look amazing. I love all things rhubarb so will have to give this a go. Great straightforward recipe as always.
Janice Pattie says
Thanks Lesley, the combination of creamy cheesecake and sharp rhubarb really works well.
Cat says
I love rhubarb and always have so much of it this time of year. The base for these bars works so well with the creamy filling.
Janice Pattie says
Thanks, Cat. I love all the different textures and flavours in these bars, they really go well together.
Julia says
Daft question but is the nutritional information per slice?
Janice Pattie says
Yes, that’s correct.