Rhubarb Lattice Cheesecake Squares
May 21, 2017 (Last updated Dec 6, 2023) by Hannah Sunderani
Rhubarb Lattice Cheesecake Squares
If you are looking for a recipe that’s dressed to impress look no further – these rhubarb lattice cheesecake squares are at your beck and call. I made this Rhubarb Lattice Cheesecake to celebrate my one year blogiversary. That’s right – it’s been one year since I began blogging here on TWO SPOONS. Can you believe it!? It seems like yesterday, and at the same time ages ago, that I decided to enter the blogging world.
Of course a first birthday is always full of outlandish gestures that are probably blown way out of proportion. If you don’t believe me a quick Pinterest of baby’s first birthday is a perfect example of where the party tricks are more for the adults amusement than anything else – don’t get me wrong, come the time I know I’ll succumb to this desire like catnip for a kitten. And of course the evidence of Pinzilla lurks in the shadows with this oh-so-pretty cheesecake dessert.
Say hello to this pretty in pink Rhubarb Lattice Cheesecake! It’s sure to get you some “oooohs and aaaaahs.” The recipe, although takes some time, is pretty simple to make. It starts by slicing the rhubarb into long thin strips (using a mandoline), then placing in boiling sugar water to soften. Making the lattice is a bit like adult arts and crafts, by layering long strips of rhubarb overtop of each other. I must admit when I had the idea for creating this dessert I had no idea how to make the lattice pattern! So I took to Pinterest for master advice. It’s actually really easy to do! Basically you take a few pieces of rubarb and lay them side-by-side – let’s say you have 5 in total (the number will depend on how wide your pan is). Then you lay another slice of rhubarb horizontally overtop of them all. After that you lift every other slice of the lengthwise rhubarb up (i.e. slice 1, 3 and 5), and lay another piece of rhubarb just underneath the bend (so it will be overtop of slice 2 and 4, but not slice 1, 3 and 5). Next you bring slice 1, 3 and 5 back down so it lays over the horizontal strip. You’ll see the beginnings of a weaving grid pattern. From there you continue the process of laying a slice of rhubarb horizontally again, now lifting slice 2 and 4 first. From there you just keep alternating between lifting odds and evens with each horizontal strip until you’ve got enough lattice to cover your baking pan. Ummmm I hope this explanation is making sense? I’ve just realized it’s a little complicated to explain, so here is a picture used by Baking a Moment that helped me understand. 🙂
The filling for this Rhubarb Lattice Cheescake is my favourite part! It’s a perfect blend of creamy cashew and tart lime. I wouldn’t hesitate scooping it onto a big bowl and mowing down like it’s a big ice-cream sundae! But it’s worth paring with that rhubarb and crust! Plus who doesn’t want those gawking eyes when you place a rhubarb lattice cake onto your table?! Why not have your cake and eat it too? And I promise you, although this cake looks super professional it’s a complete demise. This was my first time trying the lattice pattern and if I can do it, so can you!
So now I’ve got the housekeeping items out the way of why and how to create this Rhubarb Lattice Cheesecake Squares I want to get a little sentimental. (Emotional blogger alert! Skip to recipe below if gushy rants isn’t your jam!) Here it goes – Celebrating TWO SPOONS’ first birthday has caused me to reflect on this past year, and I must say I never thought this journey would bring me so much purpose, happiness and gratitude. I’m overjoyed by the love and positivity that’s been received as I’ve shared my passion for cooking with you. I’ll be honest in saying there’s a lot of vulnerability in sharing your passion for all to see; and I have such a newfound respect for those who do! For me, it’s been a whirlwind of emotions with lots of highs and lows. In the beginning my heart would leap into my stomach with each post, and many times I considered deleting them altogether. Sometimes we can be our own toughest critics. But I’ve learned that being a little vulnerable, and stepping outside our comfort zone is what makes us stronger, and helps us grow. And so I truly mean it when I say THANK YOU for all your warmth and positivity. It’s given me confidence when I’ve needed it most. And has ignited me to get more creative and adventurous in the kitchen! That’s more than I could have ever hoped for.
So with that said here is a little creativity-in-the kitchen-dessert; one that was inspired by you!
Thanks for all your love and light,
Hannah
Rhubarb Lattice Cheesecake Squares
Ingredients
Cheesecake crust
- 1 1/4 cups almond meal
- 1 1/4 cup gluten-free oats
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 3/4 tsp salt
- 1/2 tsp cinnamon
Cheesecake filling
- 2 1/2 cups raw cashews soaked overnight, 380g
- 1/3 cup coconut oil melted
- 1/3 cup maple syrup
- 1/2 cup coconut yogurt
- 2 limes zest and juice
- 1 tsp vanilla
Rhubarb lattice to top
- 4 stalks rhubarb
- 3 cups water
- 1/2 cup raw cane sugar
Instructions
Prepare crust
- Preheat oven to 350F/175C. Pulse together oats and almond meal in food processor to make a fine powder. Then add melted coconut oil, maple syrup, sea salt, and cinnamon. Blend to form a dough.
- Create the tart shell by pressing the dough into the bottom of rectangular tart pan and up the sides (I used a 12x8 inch rectangular baking pan with removable bottom). Make crust ~1/2 cm thick. Bake for 15 minutes, or until golden. Cool completely.
Prepare filling
- Add cashews, melted coconut oil, maple syrup, yogurt, lime juice and zest, and vanilla to food processor. Blend until smooth. Then evenly pour cashew cream cheese filling into rectangular tart shell and place in the freezer to chill, approx. 1-2 hours.
Build your lattice
- Using a mandolin slicer, slice the rhubarb lengthways to be about 1/8 inch thick. Bring a pot of water (3 cups) to boil and add sugar. Reduce to a simmer, and plunge rhubarb slices into pot adding only 3 or 4 slices at a time. Cook until slightly softened (3-4 mins), then drain on paper towels. Repeat, until all the rhubarb slices are cooked. Reserve the remaining syrup.
- Line up slices of cooked rhubarb side-by-side on a sheet of parchment. (The number of side-by-side slices will depend on how many are needed to cover the width of your baking pan, I used 7 slices in total). Fold alternating slices up (slice 1, 3, 5 and 7) and lay a piece of rhubarb horizontally just underneath the bends (so it will lay overtop of slice 2, 4 and 6). Next bring slice 1, 3, 5 and 7 back down so it lays over the horizontal strip. Next lift slices 2, 4 and 6, and lay another slice of rhubarb horizontally underneath the bend (so it will lay overtop of slice 1, 3, 5 and 7 this time). Continue this process of layering rhubarb horizontally alternating between lifting odd slices, and then even slices, until you've got a lattice pattern big enough to cover the top of your entire tart.
- Flip the parchment paper with rhubarb lattice onto the top of the chilled tart, and peel it away. Trim off any overhang with scissors. Paint rhubarb lattice with remaining sugar water to glaze.
- Allow cheesecake to thaw slightly, approx. 20-30 minutes, then cut into squares and serve.
Notes
Approvals
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