Preheat your oven to 350°F (175°C).

In a saucepan over medium heat, combine the chopped rhubarb with 1/2 cup of sugar. Stir occasionally until the rhubarb becomes tender (about 5 minutes). Remove from heat and let it cool.

In a bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a prepared 9x9-inch baking dish.

Bake for 8-10 minutes or until slightly golden.

In a large bowl, beat the softened cream cheese until it’s smooth and creamy.

Gradually add in 1/2 cup sugar, mixing well.

Add the vanilla extract, eggs one at a time, and lemon juice. Beat until just combined.

Pour the cheesecake filling over the warm graham cracker crust. Spread it evenly and top it with the rhubarb mixture, distributing it evenly.

Return the assembled dish to the oven and bake for 30 to 35 minutes or until the center is just set and slightly jiggles.

Once done, remove from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before cutting into bars.