Thick Strawberry Rhubarb Cheesecake Bars
Easy To Make Fruit-Filled Rhubarb Strawberry Cheesecake Bars
Each year during the summer we have one rhubarb plant on our property that gives us at least 4 massive harvests.
The rhubarb was planted next to the downspout about 20 years ago and has been fruitful since.
Although we both love rhubarb we just can’t keep up with how much we get so we give it away for free.
There’s never a shortage of someone we know who wants to take some rhubarb home.
Our one friend likes to dip the tart rhubarb in sugar and enjoys it as a treat.
I’m not a fan of it that way but I guess it’s a popular way to eat it raw.
In the past, we’ve made Keto rhubarb-strawberry custard bars, rhubarb crisp, rhubarb summer salad with cashews, rhubarb apple sauce and sugar-free rhubarb-strawberry chia jam
I remember when my mum and dad were visiting us from the UK and our rhubarb was in season.
My mum couldn’t get over how much rhubarb we would harvest and how thick each stalk was.
There’s no joking around with our rhubarb plant as it means big business.
Picking Fresh Strawberries
Each summer in Ontario we pack up and head to a strawberry patch to pick fresh strawberries.
We don’t get too much as we can’t eat them all up on time and don’t want too many stashed away in our freezer.
Our son enjoys strawberries but he’ll only eat them fresh and does not like jams of any description.
The reason we take him strawberry picking is so that he understands where his food is coming from.
This will be his third season strawberry picking in Ontario and now he asks us when we can go.
We also plant strawberries in pots on our property which he likes to take care of (he thinks he does but I do it).
Every time he gets to pick a strawberry you can see his little face light up.
These are the simple joys that some of us adults take for granted and why we’ve taken time to explore nature closely.
Recipe For Strawbery Rhubarb Cheesecake Bars
It may seem as if there are lots of layers to make these Strawberry Rhubarb Cheesecake Bars however it’s very easy.
If you don’t have the time or don’t want to make a strawberry-rhubarb filling you can use strawberry jam or any fruit puree
Finding good rhubarb can be a struggle out-of-season and you’ll pay for it dearly at the supermarket.
When rhubarb is in-season you’ll find it in abundance for about $4.99lb at the market or grocery store.
We give our rhubarb away ever season as we simply can’t keep up with the number of harvests it gives us.
Our rhubarb will give us 4 to 5 harvests throughout the summer which means lots of happy friends.
When the strawberries are ready to be picked at the local farms we will fill a few baskets and freeze them.
If you don’t have ready to pick strawberries in your area then most likely your grocery store will have them.
This time of year you can find 2lbs of strawberries for $5.99 at Costco if you have a membership or $1.99lb on sale.
The idea for this strawberry rhubarb jam or puree is to ensure that it cooks down so it’s thick so don’t be in a rush.
By doing so it allows you to evenly pour it over top the cheesecake filling once everything has cooled.
Strawberry Rhubarb Cheesecake Bars Filling
- 3 cups of chopped rhubarb
- 1 tsp cornstarch
- 3 cups of strawberries
- 1 cup of granulated sugar
- 1 tablespoon lemon juice
- 1/8 tsp salt
- 1 tablespoon ground cinnamon
- 1/2 cup of cold water
Printable Recipe Below
Cheesecake Crust
I chose to make a basic butter crust for my strawberry rhubarb cheesecake bars however you can opt for an oatmeal base as with my extra-thick date squares.
Not everyone likes a shortbread type crust but enjoy the crust of date squares.
Either way you can’t go wrong as long as you have a crust since it’s essential. ha!
- ½ cup softened butter
- 1 teaspoon pure vanilla extract
- ¼ cup packed brown sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
Cheesecake Filling
I like a nice thick cheesecake filling whenever I make cheesecake so I make sure to add extra.
For these strawberry rhubarb cheesecake bars, I used 2 packages of Philadelphia Cream Cheese.
The reason I added a bit of sour cream was to add a fluff to the mixture and add a sour note.
- 16 ounces softened cream cheese or 2 packages
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Rhubarb Strawberry Cheesecake Bars Oatmeal Topping
- 1/3 cup brown sugar packed
- 1 1/4 cup of quick-cooking oats
- ½ cup all-purpose flour
- ½ cup cold cubed butter
- How to make the crust for the strawberry rhubarb cheesecake bars
- Pre-heat oven to 350 degrees
- Grease and line an 8×8-inch baking pan with parchment paper
- In a mixer add the butter, brown sugar, and vanilla extract then mix until fluffy.
- Add the dry ingredients flour and salt slowly to the butter mixture then mix just to combine.
- Press the crust dough into the bottom of your 8×8 parchment-lined baking pan.
- Use a spatula to make sure that the crust is even so it bakes evenly.
- Bake 10 minutes or until golden brown.
- Remove from the oven and let it cool while you prepare the filling.
- How to make the strawberry-rhubarb filling
- In a medium-sized pot add all of the strawberry rhubarb filling ingredients.
- On medium heat cook the filling until it reduces down then blend it with a hand blender.
- You can also use a food processor or blender if you don’t have a hand blender.
- Set aside to cool.
- How To Make The Cream Cheese Filling
- In a mixing bowl or stand mixer add cream cheese and mix until fluffy
- One by one add your eggs and then granulated sugar
- Fold the vanilla extract and sour cream at the end by hand to combine.
- How to make the oatmeal topping
- Add all of the ingredients into a bowl and combine just enough until the oats are pea-sized.
- Make sure you are working with cold butter only.
- Sprinkle the oat mixture around the top of your cheesecake bars.
- Bake in a 350-degree oven for 35 to 40 minutes
- Cool and then cut into squares.
How To Make Strawberry Rhubarb Jam
- Cheesecake Crust
- ½ cup softened butter
- 1 teaspoon pure vanilla extract
- ¼ cup packed brown sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- Strawberry Rhubarb Filling
- 3 cups of chopped rhubarb
- 1 tsp cornstarch
- 3 cups of strawberries
- 1 cup of granulated sugar
- 1 tablespoon lemon juice
- 1/8 tsp salt
- 1 tablespoon ground cinnamon
- 1/2 cup of cold water
- Cheesecake Filling
- 16 ounces softened cream cheese or 2 packages
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Oatmeal Topping
- 1/3 cup brown sugar packed
- 1 1/4 cup of quick-cooking oats
- ½ cup all-purpose flour
- ½ cup cold cubed butter
- How to make the crust for the strawberry rhubarb cheesecake bars
- Pre-heat oven to 350 degrees
- Grease and line an 8×8-inch baking pan with parchment paper
- In a mixer add the butter, brown sugar, and vanilla extract then mix until fluffy.
- Add the dry ingredients flour and salt slowly to the butter mixture then mix just to combine.
- Press the crust dough into the bottom of your 8×8 parchment-lined baking pan.
- Use a spatula to make sure that the crust is even so it bakes evenly.
- Bake 10 minutes or until golden brown.
- Remove from the oven and let it cool while you prepare the filling.
- How to make the strawberry-rhubarb filling
- In a medium-sized pot add all of the strawberry rhubarb filling ingredients.
- On medium heat cook the filling until it reduces down then blend it with a hand blender.
- You can also use a food processor or blender if you don’t have a hand blender.
- Set aside to cool.
- How To Make The Cream Cheese Filling
- In a mixing bowl or stand mixer add cream cheese and mix until fluffy
- One by one add your eggs and then granulated sugar
- Fold the vanilla extract and sour cream at the end by hand to combine.
- How to make the oatmeal topping
- Add all of the ingredients into a bowl and combine just enough until the oats are pea-sized.
- Make sure you are working with cold butter only.
- Sprinkle the oat mixture around the top of your cheesecake bars.
- Bake in a 350-degree oven for 35 to 40 minutes
- Cool and then cut into squares.
If you want to get fancy with these strawberry rhubarb cheesecake bars once cooled you can add whipped cream or a scoop of vanilla bean ice-cream on top.
Discussion: What are some of your favourite rhubarb recipes?
Share your comments below.
MR.CBB
