Raspberry Rhubarb Cheesecake Squares

Pretty sure my new favorite flavor is rhubarb, I will have a rhubarb plant when I am older! I know Matt will be in. These turned out fantastic! We took them to our Matt’s brother’s homecoming and they were a hit!

2 cups flour
1/2 cup powdered sugar
1/2 teaspoon baking soda
1/4 teaspoon table salt
3/4 cups cold butter, cubed
3/4 cups slivered almonds

3/4 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
1 pound fresh rhubarb chopped into 1/4 inch chunks
2 (6 oz) containers of raspberries
1 teaspoon vanilla extract

2 (8 oz) packages of cream cheese, softened
3/4 cup sugar
2 large eggs
1 1/2 tablespoons lemon juice

1. Preheat the oven to 350 degrees. Stir flour, baking soda, salt and powdered sugar in a large bowl. Cut butter into the flour mixture with a pastry blender or cutter, until crumbly. Stir in almonds. Press into the bottom of 13 x 9 inch pan, greased. Bake for 15 to 20 minutes or until golden brown.

2. For the filling, stir together sugar, cornstarch and salt in a large saucepan. Stir in the rhubarb and one container of raspberries. Cook on medium heat stirring occasionally for 15 minutes.  Bring mixture to a boil over medium heat, stirring constantly for about 3 minutes. Remove from heat and stir in vanilla and remaining package of raspberries.

3. For cheesecake topping, beat cream cheese and sugar in a kitchen-aid until smooth. Then add one egg at a time until well blended. Add the lemon juice, beat until blended together well.

4. Spread the Raspberry-Rhubarb filling over the top of the crust. Then gently spread the cream cheese mixture over the of the fruit filling.

5. Bake at 350 degrees for 25 to 35 minutes or until set. Cool on a wire rack for an hour and then cover and chill for 4 to 8 hours. Cut unto bars.


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7 thoughts on “Raspberry Rhubarb Cheesecake Squares”

  1. I will confess that I don't know what rhubarb taste like but I see a lot of recipes using it in my vintage cookbooks. Your cheesecake squares look scrumptious. This is certainly a recipe to try! Pinning to the Merry Monday board.

  2. This summer was the first time that I have ever tried rhubarb. I like it! We've made pie, crisp and Hubby made some jam. Thanks for linking up to the Tasty Tuesday linky. I've add your recipe to the Tasty Tuesday Pinterest board. 🙂

  3. Love your Raspberry Rhubarb Cheesecake Squares, so yummy! Thanks for sharing with Foodie Friends Friday party this weekend. Pinning/sharing. We look forward to seeing you again soon with another delicious recipe.

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