My Corner of the World

My Corner of the World -

Rhubarb Cheesecake Squares

I got this recipe from another site, but quite frankly, I didn’t find the author put enough cheesecake filling in. I also made it a little more nutritionally friendly. Note: Baking Splenda can be substituted with white or brown sugar and whole wheat flour can be substituted with all-purpose.



  • 2 c. whole wheat (if you use the optional rolled oats and coconut, reduce the flour amount by a 1/2 cup)
  • 1 c. baking Splenda
  • 1 c. large flaked rolled oats (optional)
  • 1 c. shredded coconut (optional)
  • 1 c. butter, chilled


  • 4 c. chopped rhubarb
  • 1- 3 oz. pkg. strawberry or raspberry Jell-O
  • 3 bricks cream cheese (room temperature)
  • 2 1/2 c. baking Splenda (divided)
  • 3 eggs
  • 1 tsp. vanilla


  1. Preheat the oven to 350 F
  2. In a bowl, combine flour and sweetener. Cut in the butter and mix until texture is like coarse crumbs.
  3. Mix in coconut and rolled oats
  4. Pour half of the crust mixture into a greased 9×13 pan and press into the bottom and sides to create the crust
  5. Bake in the oven for 15 minutes and remove
  6. In a medium-sized bowl, coat the rhubarb with the jello and 1/2 c. of
    the sweetener and set aside. You can steam the rhubarb in the microwave for 5 minutes if you want to ensure it will be soft enough for someone without teeth to enjoy
  7. In a new bowl, combine cream cheese and sweetener until light and fluffy. Add eggs and vanilla. Mix at medium speed until well-blended
  8. Pour the cream cheese mixture over the partially-baked crust, and spread it evenly with caution to avoid breaking the crust up
  9. Sprinkle the rhubarb mixture over the cream cheese (be aware that the cream cheese mixture is soft, so you won’t be able to do a lot of spreading without getting it all mixed up). Top with the remaining crust mixture
  10. Bake at 350 degrees F for 45 minutes
  11. Cool on a cooling rack for about an hour before cutting into it
  12. Refrigerate for a couple of hours, but if you can’t wait at this point, that’s ok. Slice into it and enjoy!
Category: Desserts