Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This recipe is from my daughter, Jodi. It's a favorite at all of our early summer family gatherings.

Ingredients Nutrition


  1. Combine crust ingredients. Spread in 9X13" pan and bake at 375 for 10 minutes.
  2. Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
  3. Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
  4. Mix glaze ingredients and spread over bars as soon as they come out of the oven.
Most Helpful

These were delicious. Very easy too! I used frozen rhubarb straight from the bag and it worked beautifully. The crust was yummy and the cream cheese layer was just perfect! Thanks for a great recipe!

Mama's Kitchen (Hope) November 30, 2013

This is a fantastic recipe ONLY if you use much more rhubarb than the recipe calls for. Even if you were to finely mince the rhubarb, with only 2 cups in a 9x13 pan you would hardly taste it between the crust and the cheesecake layer. I actually ended up using 8-9 cups. I have an abundance in my yard so this is easy for me to do, but even if you have to buy it I would use at least 5 cups as the other commenter suggested.

young.laura.m April 27, 2015

I love this recipe! The only thing I changed was the amount of rhubarb. I use 5 cups. Absolutely delicious!!

mammagail September 04, 2014