Ingredients
Equipment
Method
Preheat and line pan
- Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper so the bars lift out cleanly.
Bake the crust
- Mix graham cracker crumbs, melted butter, and sugar, then press into the bottom of the pan in an even layer.
- Bake for 10 minutes, until the crust looks slightly set and fragrant.
Bake the cheesecake layer
- Beat cream cheese and sugar until smooth, then add eggs and vanilla extract and mix just until combined.
- Pour the cheesecake batter over the crust and smooth the top.
- Bake for 25-30 minutes at 350°F until the center looks set with a slight jiggle when the pan is gently shaken.
- Cool the cheesecake completely so the topping will spread without melting in.
Cook the rhubarb compote
- Simmer rhubarb, sugar, and water until the rhubarb is tender and the mixture looks glossy, stirring occasionally.
- Mix cornstarch with a little water, then pour into the simmering rhubarb and cook until thickened like a spreadable compote.
- Cool the rhubarb mixture slightly until warm-thick rather than runny.
- Spread the rhubarb compote over the cheesecake layer to create a distinct pink top.
Chill and slice
- Refrigerate for at least 4 hours, until fully chilled and firm for clean squares.
- Cut into squares after chilling so you get three distinct layers in each piece.
Notes
For the smoothest cheesecake, avoid overmixing after the eggs go in. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the rhubarb topping can weep when thawed. For a lower-sugar option, reduce the sugar in both the cheesecake and rhubarb by about 25% using a like-for-like baking sweetener.