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Rhubarb Cream Cheese Bars

Tangy Rhubarb Cream Cheese Bars for Sweet Nostalgic Joy

These Rhubarb Cream Cheese Bars offer a perfect blend of tangy rhubarb and creamy filling, creating a nostalgic dessert that's easy to make and share.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend for a gluten-free option.
  • 1/2 cup granulated sugar Adjust according to taste if using sweeter fruits.
  • 1/2 cup unsalted butter Use coconut oil for a dairy-free version.
  • 1 teaspoon ground cinnamon Optional for those wanting to reduce spices.
For the Filling
  • 8 oz cream cheese Mascarpone or a mix of Greek yogurt and heavy cream can substitute, though flavor will change.
  • 1 teaspoon vanilla extract Use pure vanilla for the best taste.
  • 1 egg Could replace with a flax egg for a vegan version.
  • 2 cups rhubarb Substitutes include cranberries or raspberries, adjusting sweetness accordingly.
For the Topping
  • 1 cup rolled oats Can use quick oats in a pinch, but they may change the texture.
  • 1/2 cup brown sugar Can use coconut sugar for a lower glycemic index option.
  • 1/2 cup flour Use whole wheat flour for a nuttier flavor if desired.
  • 1/4 cup melted butter Coconut oil works as a great dairy-free alternative.

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish.
  2. In a mixing bowl, combine the all-purpose flour, powdered sugar, and softened unsalted butter until crumbly. Press into the bottom of the prepared baking dish and bake for 10-12 minutes.
  3. Beat cream cheese, granulated sugar, and vanilla extract until smooth. Spread over the cooled crust.
  4. Combine diced rhubarb with some sugar and flour, then spread over the cream cheese layer.
  5. Mix rolled oats, brown sugar, flour, and melted butter until crumbly, then sprinkle over the rhubarb layer.
  6. Bake for 35-40 minutes until topping is golden. Let cool completely before slicing.
  7. Store in an airtight container in the refrigerator for up to 4-5 days.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Always use fresh rhubarb for optimal flavor. Let the bars cool in the fridge for an hour before slicing for clean cuts.

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