rhubarb cheesecake crumble squares

rhubarb cheesecake crumble squares

• 19 Oct 2020

I had no intention of making these rhubarb cheesecake crumble squares until I walked into my local fruit shop and discovered that rhubarb was on sale. It's no secret that I adore rhubarb but how best to use it?

I decided to make a rhubarb version of these raspberry cheesecake crumble bars.

Decision made, I picked up some cream cheese on my way home and set to work putting these together.

I made these over the long weekend and with plenty of time on my hand, I baked the crust one day, then prepared the cheesecake filling and the rhubarb topping the following day.

The squares need cooling time before they're cut so it's best to bake them the day before serving.

Here's the recipe for you which makes 16 - 24 squares.For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20ºC.

Rhubarb Cheesecake Crumble Squares – adapted from the Raspberry Cheesecake Streusel Bars recipe from One Tin Bakes by Edd Kimber

Crumble 
225g unsalted butter, melted, plus extra for greasing
350g plain flour
200g caster sugar
¼ tsp fine sea salt
5 tbs rolled oats
1 tbs raw sugar
¼ tsp ground cinnamon

Cheesecake 
500g cream cheese, at room temperature
⅓ cup Greek yoghurt, at room temperature
200g caster (superfine) sugar
1 tbs plain flour
2 teaspoons vanilla bean paste
2 large eggs

Rhubarb topping
1 bunch rhubarb, washed, trimmed and cut into 5 cm lengths
3 tablespoons caster sugar mixed with 1 tsp finely grated orange rind

Method

Preheat the oven to 180°C. Lightly grease a 9 x13 inch brownie tin, (I used the Le Creuset non stick rectangular tin from Everten) then line with a strip of parchment paper that overhangs the two long sides of the tin. Secure the paper in place with two metal clips.

Preheat the oven to 180°C. Lightly grease a 9 x13 inch brownie tin, then line with a strip of parchment paper that overhangs the two long sides of the tin. Secure the paper in place with two metal clips.

For the crumble, mix together the flour, sugar and salt in a large bowl. Gradually drizzle in the melted butter, stirring with a fork to combine until the mixture has formed clumps, then tip about two-thirds (try ¾) of the mixture into the prepared tin and spread out evenly. Use a glass to compact it into a flat layer. Dock all over with a fork and then freeze for 10 minutes. Mix the remaining crumble with the oats, raw sugar and cinnamon then refrigerate until needed.

Bake the base for 10-15 minutes, or until just starting to brown, then remove and set aside to cool. 

To make the cheesecake, place all the ingredients into a large bowl and mix together until smooth and evenly combined. Pour the cheesecake mix evenly over the base. 

For the filling, arrange the rhubarb pieces decoratively over the cheesecake and then sprinkle with the caster sugar mixture. Strew the reserved crumble evenly over the top then bake for 50-60 minutes or until the crumble is lightly browned and the rhubarb is cooked through.

Leave to cool in the tin for an hour, then refrigerate for at least 4 hours, before cutting into squares to serve. Bring to room temperature before serving. The squares can be store in a sealed container in the refrigerator for 4 days.  

I gave some of these to my neighbours and they were declared 'magnificent'. High praise indeed. 

See you all again next week. 

Bye for now, 

Jillian