Description
These creamy rhubarb cream cheese bars are a fuss-free dessert with a perfect balance of sweet and tart, featuring a buttery crust, velvety cream cheese filling, and fresh rhubarb topping.
Ingredients
1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup cold butter, cubed
¼ teaspoon salt
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups chopped fresh rhubarb
2 tablespoons cornstarch
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper
- Combine flour, ½ cup sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Press firmly into the pan. Bake for 15 minutes
- Beat softened cream cheese and 1 cup sugar until smooth. Add eggs and vanilla, mixing well
- In a separate bowl, mix chopped rhubarb with cornstarch until coated
- Pour cream cheese mixture over the hot crust. Evenly distribute the rhubarb on top
- Return to oven and bake 35-40 minutes, until the center is just set and edges are lightly golde
- Let cool completely at room temperature, then refrigerate for at least 2 hours. Slice and serve
Notes
Use gluten-free all-purpose flour for a gluten-free version.
Substitute half the rhubarb with sliced strawberries for a strawberry-rhubarb variation.
Add a teaspoon of orange zest to the cream cheese filling for extra brightness.
For a streusel topping, mix ½ cup flour, ¼ cup brown sugar, and 3 tablespoons melted butter; sprinkle on before baking.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze individually for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: rhubarb, cream cheese bars, spring dessert, potluck dessert