Rhubarb Cheesecake Bars
These creamy gluten-free rhubarb cheesecake bars are an easy spring recipe loaded with rhubarb and bursting with bright, tangy flavor. A perfect cheesecake bar recipe to enjoy during rhubarb season or make year-round if you use frozen rhubarb.
Rhubarb Cheesecake Bars
As a nutrition consultant and chef, I love creating desserts that feel decadent yet still honor seasonal produce and simple ingredients. Every spring, when rhubarb season finally arrives, I get giddy like a kid waiting for summer break. In Poland, rhubarb showed up in every garden and every kitchen. Rhubarb in Poland is like a national vegetable- we love it! Plus, my tastes always go to sweet and sour or savory and sour. My family used to bake once a week on Fridays, and rhubarb was definitely the star of the show.
Though rhubarb is not only for baking. I like to use it for mocktails, cocktails, lemonade, spritzers, collers, and savory dishesh. You can also pickle it and make a rhubarb compote. And since cheesecake is one of my favorite desserts, why not add rhubarb to make it more interesting? These rhubarb cheesecake bars are easy, creamy, and absolutely loaded with rhubarb.
Why You’ll Love This Recipe
- Tangy, bright flavor balanced with luxurious creaminess
- A spring recipe that doubles as a summer recipe
- Gluten-free and simple to prepare
- Adaptable and can be made year-round if you use frozen rhubarb
- Tastes indulgent but feels refreshing thanks to the rhubarb
Ingredients for Rhubarb Cheesecake Bars
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Did you know?
Frozen rhubarb works beautifully in baking, which means you can make summer-vibes desserts even in deep winter when your soul needs it most.
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How to Make Rhubarb Cheesecake Bars
- Make the crust.
- Chop the rhubarb and gently cook it down with the allulose and lemon juice until it softens and turns jammy.
- While it cools, blend the ricotta, cream cheese, mascarpone, eggs, lemon juice, and vanilla extract into a smooth, luscious base.
- Pour the filling over your prepared crust.
- Swirl the rhubarb into the creamy mixture, creating pockets of bright flavor throughout.
- Top it off with rhubarb compote and chunks of crust.
- Bake at 350 F for 45 minutes.
- Chill until completely firm, then slice into bars (trim the edges a bit so they look even).
Ingredient Substitutions
- Rhubarb: replace with raspberries or strawberries for a different seasonal twist
- Allulose: use maple sugar or coconut sugar for a deeper, caramel-like sweetness
- Lemon juice: swap with lime juice for a more tropical brightness
- Ricotta: cottage cheese (blended) works as a great lighter and high-protein alternative
Chef Angie’s Tips
- Let the rhubarb cool fully before swirling so the filling doesn’t separate
- Blend the filling until completely smooth for the creamiest texture
- Always chill overnight for perfect slices that look bakery-level
- Don’t overbake, slight wobble in the center is exactly what you want
- If using frozen rhubarb, rinse the ice and drain off extra liquid before cooking
Ways To Serve
- With a dollop of whipped cream or top it off with rhubarb compote
- Drizzle with rhubarb syrup
- As part of a spring brunch spread
- With a hazelnut coffee latte or herbal tea for an afternoon treat
- With spring mocktails or summer cocktails
Storage
Keep in the fridge for up to four days. Freeze individual bars for up to two months. Store in an airtight container to maintain freshness. Separate layers with parchment to prevent sticking
FAQ
Can I freeze rhubarb cheesecake bars?
Absolutely. Freeze them individually and thaw in the fridge.
Can I make these bars without a crust?
Yes, they bake up beautifully as crustless bars if you prefer something lighter.
Can I reduce the sweetness?
Yes, you can reduce the allulose slightly since rhubarb’s tartness still shines through, but the cheesecake is not super sweet.
Make them now. Make them while the rhubarb is here. It’s only here for a little while, and then it’s gone again, and you’ll have to wait another whole year, which, I promise, will feel much longer than it actually is.
If you make these rhubarb cheesecake bars, share your creation with friends, post it on social, or pin this recipe so you can return to it every rhubarb season. And if you love this kind of simple, creamy, fruit-forward dessert, send this blog to someone who needs a little inspiration today.
More Spring Recipes
Gluten-Free Żurek: Polish Sour Rye Soup
Best Deviled Egg Dip
Marbled Easter Eggs Using Oil
Spring Detox Smoothie Recipe With Cilantro
Creamy Spring Chicken Salad With Mayo
Spring Salad Recipe With Fennel
Pine Tips Balsamic Salad Dressing (From Spruce)
How To Make Chocolate-Covered Spruce Tips
Rhubarb Cheesecake Bars
Ingredients
Crust
- 3 cup Gluten-free flour
- 1/2 cup Allulosse or coconut sugar
- 16 oz Butter softened
- 1/4 cup Milk or more if needed, cold
- 1/4 tsp Salt
- 2 tbsp Vanilla extract
Filling
- 20 oz Ricotta
- 16 oz Cream cheese
- 8 oz Mascarpone
- 6 Eggs
- 2 tbsp Vanilla extract
- 2 tbsp Lemon juice
- 3/4 cup Allulosse
- 12 oz Rhubarb or rhubarb compote
Instructions
Crust
- 1. In a large mixing bowl, cream butter (make sure the butter is softened) and your sugar of choice (allulosse, white or coconut) using your hands. Ensure you don't overmix it, as this will result in a super soft texture.2. Add vanilla extract, milk. Mix until everything is fully incorporated.3. Mix in gluten-free flour. 4. Divide the dough in half. 5. Roll half of the dough and cut it into a shape that matches the lasagna pan. Wrap the other half in a plastic wrap and leave it in the fridge for 45 minutes so you can easily crumble it on the top of the cheesecake. 6. Lay parchment paper in the lasagna pan and transfer the dough to it.
Filling
- 1. Chop the rhubarb and transfer it to the medium saucepan. Add lemon juice, 1/4 cup of allulosse and cook it for 10 minutes. Add water if needed. Or you can just use rhubarb compote if you have it on hand. 2. Transfer ricotta, mascarpone, eggs, cream cheese, allulose, lemon juice, and vanilla to the high-speed blender and blend it until smooth.3. Pour the filling over your prepared crust.4. Swirl the rhubarb into the creamy mixture, creating pockets of bright flavor throughout.5. Top it off with rhubarb compote and crumble the leftover crust on the top.6. Bake at 350 F for 45 minutes. Chill until completely firm, then slice into bars (trim the edges a bit so they look even).
Nutrition
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