Ingredients
Equipment
Method
Prepare the pan and crust
- Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar, then press the mixture into the bottom of the pan.
- Bake the crust for 10 minutes, then remove it to a rack.
Bake the cheesecake layer
- Beat cream cheese and sugar until smooth.
- Add eggs and vanilla extract, then mix just until combined.
- Pour the cheesecake batter over the hot crust.
- Bake for 25-30 minutes, until the center is set.
- Cool the cheesecake completely before adding the topping.
Make rhubarb compote and chill
- Simmer diced rhubarb, sugar, and water until the rhubarb is tender.
- Stir cornstarch mixed with a little water into the simmering rhubarb, then cook until thickened (the compote should look glossy and cling to a spoon).
- Cool the rhubarb mixture slightly, then spread it over the cheesecake layer.
- Refrigerate for at least 4 hours before cutting (chilling helps the squares slice clean).
Notes
For the cleanest squares, fully cool the cheesecake layer first, then chill the finished bars at least 4 hours before slicing. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months (thaw overnight in the fridge). If you want a lighter texture, use reduced-fat cream cheese in the same amount.