Rhubarb Lattice Cheesecake Squares

Hannah Sunderani
May 21, 2017
6 min read

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

Makes: 15 squares | Prep Time: Overnight + 3 hours (1 hr 30 mins active prep) | Cook Time: 15 mins

Ingredients:

4-5 stalks rhubarb
3 cups water
1/2 cup (90g) sugar, or coconut sugar
Oaty-almond crust base:
1 1/4 cups (170g) almond pulp (leftover from homemade almond milk), or almond meal
1 1/4 cup (125g) gluten-free oats
1/2 cup (90g) coconut oil
1/2 cup (110 ml) maple syrup
1 tsp salt
1/2 tsp cinnamon
Cashew cream cheese filling:
1/3 cup (60g) coconut oil
1/3 cup (80ml) maple syrup
2 1/2 cups (380g) raw cashews, soaked overnight
1/2 cup (110 ml) soy yogurt
juice and zest of 3 limes
1/2 tsp vanilla
For topping:
dried rose petals, and candied sprinkles (optional)

Directions:

Using a mandolin slicer, slice the rhubarb lengthways to be about 1/8 inch thick. In a pot bring water and sugar to a boil. Reduce to a simmer then add 4 or 5 slices of rhubarb at a time to the pot. Cook rhubarb until slightly softened (approx. 2 minutes), then drain on paper towels. Repeat, until all the rhubarb is cooked. Reserve the remaining syrup.
Preheat oven to 350F (175C). Blend together oats and almond pulp (or meal) in food processor. In saucepan melt coconut oil on low heat, add maple syrup, salt, and cinnamon, stir to combine. Add liquid to oat mixture and blend until dough-like.
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 tarts ~1/2 cm thick. Bake for 15 minutes, or until golden. Cool completely.
Next make your cashew cream cheese filling: In a saucepan add your coconut oil and maple syrup. Bring to low heat and stir to combine. Transfer the liquid to your food processor and add cashews, soy yogurt, lime juice and zest, and vanilla,. Process until smooth. Then evenly pour cashew cream cheese filling into rectangular tart shell and place in the freezer to chill, approx. 1-2 hours.
Next make your rhubarb lattice. 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. (See here for photo for creating the lattice pattern). Place to the side.
When cheesecake is chilled remove from freezer. Flip the parchment paper with rhubarb lattice onto the top of the cooled 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. (Optional to sprinkle with dried rose petals and/or candied sprinkles).