Ingredients
Equipment
Method
Bake the crust
- Preheat oven to 350°F and line a 9x13-inch pan with parchment paper. Use a sheet pan sized to fit the pan so the crust bakes evenly.
- Mix all-purpose flour, old-fashioned oats, brown sugar, and melted butter until the mixture looks like damp crumbs. Press firmly into the lined pan to form an even crust layer.
- Bake the crust for 15 minutes, until lightly golden at the edges. Let it cool while you prepare the cheesecake and rhubarb.
Make the cheesecake layer
- Beat cream cheese and sugar until smooth and no lumps remain. Continue mixing just enough to keep the texture creamy.
- Add eggs one at a time and mix until fully combined, then add vanilla extract. Stop mixing when the batter is smooth to avoid over-aerating.
- Pour the cheesecake batter over the baked crust and spread to an even layer. Tap the pan gently to settle the surface.
Cook the rhubarb swirl and assemble
- Simmer fresh rhubarb with sugar and water until tender. Cook until the rhubarb breaks down and the mixture looks syrupy.
- Mix cornstarch with water, then pour into the simmering rhubarb while stirring. Cook until thick, then remove from heat and let cool slightly so it doesn’t melt the cheesecake.
- Drop spoonfuls of the rhubarb mixture over the cheesecake and swirl with a knife. Create visible streaks and a marbled pattern across the top.
Bake, cool, and chill
- Bake for 35-40 minutes at 350°F, until the center is set but not dry. Look for a gentle jiggle in the middle.
- Cool completely at room temperature before chilling. The top should look firm and fully set.
- Refrigerate for 4 hours before cutting. Chill until the bars slice cleanly with sharp edges.
Notes
For clean slices, chill until fully firm and use a sharp knife wiped between cuts. Store covered in the refrigerator for up to 4 days. Freezing is yes: freeze airtight up to 2 months and thaw overnight in the fridge. For a gluten-free option, use a 1:1 gluten-free flour blend in place of all-purpose flour in the crust.