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Rhubarb Cream Cheese Bars

Creamy Rhubarb Cream Cheese Bars to Brighten Your Day

Delicious Rhubarb Cream Cheese Bars combining tangy rhubarb with a creamy layer atop a buttery crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1/2 cup granulated sugar brown sugar can be used for deeper flavor
  • 1/2 cup unsalted butter use margarine for dairy-free option
  • 1 teaspoon ground cinnamon can be omitted for a more neutral taste
For the Cream Cheese Layer
  • 8 oz cream cheese can use Greek yogurt or mascarpone
  • 1 teaspoon vanilla extract can replace with almond extract
  • 1 large egg can substitute with flaxseed meal mixed with water
For the Rhubarb Layer
  • 4 cups rhubarb can substitute with cranberries, raspberries, or strawberries
  • 1/2 cup brown sugar adjust based on tartness of rhubarb
For the Topping
  • 1 cup oats can use gluten-free oats
  • 1/2 cup brown sugar can replace with coconut sugar
  • 1/4 cup melted butter use coconut oil for dairy-free option

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl
  • pastry cutter
  • Oven

Method
 

Step-by-Step Instructions for Rhubarb Cream Cheese Bars
  1. Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by greasing it or lining it with parchment paper.
  2. In a large bowl, combine all-purpose flour, granulated sugar, and softened unsalted butter. Mix until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of the baking dish.
  3. Bake the crust for 10-12 minutes until lightly golden to prevent sogginess.
  4. Beat the room-temperature cream cheese with the granulated sugar and vanilla extract until smooth and creamy. Spread it evenly over the cooled crust.
  5. Mix the chopped rhubarb with brown sugar and a sprinkle of flour. Spread this mixture over the cream cheese layer.
  6. In a clean bowl, combine oats, brown sugar, and melted butter until crumbly. Sprinkle this topping evenly over the rhubarb layer.
  7. Return the dish to the oven and bake for about 35-40 minutes or until the topping is golden brown and crisp.
  8. Allow bars to cool completely at room temperature before slicing.

Nutrition

Serving: 1barCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Store bars in an airtight container for up to 4-5 days in the fridge. Can freeze for up to 3 months wrapped well.

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