2 (8-ounce) packages full-fat cream cheese

1 cup granulated sugar, divided

2 large eggs

1. Arrange a rack in the middle of the oven and heat the oven to 350 F. Line an 8-by-8-inch baking pan with parchment paper so that it hangs off two sides to form a sling. Cut 8 ounces rhubarb crosswise into 1/2-inch pieces (about 2 cups).

2. Place 6 tablespoons unsalted butter in a small microwave-safe bowl and microwave on high power in 10-second increments until melted. (Alternatively, melt on the stove.) Break 12 full-size graham crackers into rough pieces and place in a food processor fitted with a blade attachment. Process until the crackers are the texture of sand, about 30 seconds. Add the melted butter and pulse to combine, about 10 pulses. (If using graham cracker crumbs, just stir the crumbs and butter together in a bowl.)

3. Press the mixture into the bottom of the prepared baking pan in an even layer. Wipe out the food processor.

4. Place 2 (8-ounce) packages cream cheese in the food processor. Process until very smooth and fluffy, about 2 minutes. Add 1/2 cup of the granulated sugar and process until incorporated, about 1 minute. Scrape down the sides of the bowl and add 2 large eggs. Process until incorporated, about 1 minute.

5. Transfer 1 1/2 cups of the filling into a medium bowl. Add the rhubarb and remaining 1/2 cup granulated sugar to the remaining filling left in the food processor. Process until the rhubarb is broken down and the mixture is smooth, about 2 minutes.

6. Pour the rhubarb filling over the crust. Dollop the reserved plain filling on top (leaving space between each dollop) and swirl with a toothpick or skewer to create a marbled effect.

7. Bake until the top is lightly browned and the center is still slightly jiggly, 30 to 35 minutes. Place on a wire rack and let cool to room temperature. Grasping the parchment, lift the slab out of the baking dish and place onto a cutting board. Cut into 16 squares.

Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to five days.

(Jesse Szewczyk is a studio food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)