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Rhubarb Cream Cheese Bars

Rhubarb Cream Cheese Bars: A Tart and Creamy Delight

A delightful blend of tangy rhubarb and creamy filling served in bars, perfect for impressing guests or satisfying cravings.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Provides structure; don’t overmix to keep it light and airy.
  • 1/4 cup Granulated Sugar Adds a touch of sweetness to the crust.
  • 1/2 cup Unsalted Butter Should be softened for smooth blending.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Ensure it’s softened for a creamy consistency.
  • 1/2 cup Granulated Sugar Adjust according to your preferred level of sweetness.
  • 1 tsp Vanilla Extract Use pure extract for richer flavor.
  • 1 large Egg Should be at room temperature for even mixing.
For the Rhubarb Layer
  • 2 cups Rhubarb (diced) Adds tangy flavor; can substitute with cranberries or raspberries.
  • 1/2 cup Granulated Sugar Toss with rhubarb to balance tartness.
  • 2 tbsp All-Purpose Flour Helps absorb moisture from the rhubarb.
For the Crumble Topping
  • 1 cup Old-Fashioned Oats Provide delightful texture.
  • 1/2 cup Brown Sugar Adds deeper sweetness.
  • 1/4 cup Unsalted Butter Melted for easy mixing.

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl
  • Electric Mixer

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with non-stick cooking spray.
  2. In a medium mixing bowl, combine flour, sugar, and softened butter. Mix until the mixture resembles coarse crumbs, about 2-3 minutes. Press evenly into the bottom of the baking dish.
  3. Bake the crust for 10-12 minutes until lightly golden. Remove and let cool.
  4. Beat cream cheese, sugar, and vanilla using an electric mixer until smooth, about 3-5 minutes. Spread evenly over the crust.
  5. Toss the diced rhubarb with sugar and flour in a separate bowl. Spoon evenly over the cream cheese filling.
  6. Combine oats, brown sugar, and melted butter until clumpy. Sprinkle over the rhubarb layer.
  7. Bake for an additional 35-40 minutes until golden brown. Press gently; it should feel firm.
  8. Cool completely before slicing into squares and serving.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Use fresh, firm rhubarb for best results. Store leftovers in an airtight container in the fridge for up to 4-5 days.

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