Name: Creamy Rhubarb Cream Cheese Bars
Prep time: 20 min
Cook time: PT-485966H37M13S
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 egg; 8 oz cream cheese, softened; 1/2 cup granulated sugar; 1/2 teaspoon vanilla extract; 1 1/2 cups chopped rhubarb (fresh or frozen); 1 tablespoon cornstarch; 1/4 cup water; 2 tablespoons sugar (for rhubarb mixture)

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These Creamy Rhubarb Cream Cheese Bars are a delightful dessert that combines the tangy goodness of rhubarb with the rich, creamy texture of cream cheese. The sweet, crumbly base complements the tart rhubarb filling perfectly, making for a treat that’s both refreshing and indulgent. It’s the kind of dessert that’s perfect for spring or summer gatherings, or any time I’m craving something sweet with a bit of a tang.

Why You’ll Love This Recipe

I love this recipe because it’s a perfect balance of flavors and textures. The rhubarb adds a tart punch that contrasts beautifully with the smooth, rich cream cheese filling. The buttery base ties it all together for a dessert that feels special but is simple to make. It’s the kind of treat that I can serve at a party, or enjoy as a sweet snack with a cup of tea. Plus, rhubarb is in season for a limited time, so I can take advantage of that while it’s fresh and abundant!

Ingredients

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 egg
8 oz cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups chopped rhubarb (fresh or frozen)
1 tablespoon cornstarch
1/4 cup water
2 tablespoons sugar (for rhubarb mixture)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).
In a medium bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter and egg, mixing until a dough forms. Press the dough evenly into the bottom of an 8×8-inch baking dish.
In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Spread the cream cheese mixture evenly over the dough layer in the baking dish.
In a saucepan, combine the rhubarb, sugar, cornstarch, and water. Cook over medium heat until the rhubarb is soft and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
Spoon the rhubarb mixture evenly over the cream cheese layer, spreading it out gently.
Bake for 35-40 minutes, or until the top is golden and the center is set.
Allow the bars to cool completely before slicing and serving.

Servings and Timing

This recipe makes approximately 9-12 bars, depending on the size I cut them. It takes about 20 minutes to prep and 35-40 minutes to bake, so I can expect to spend about 1 hour to make the entire batch. Letting them cool before serving will give them time to set and make them easier to slice.

Variations

Berry Version: I can swap out the rhubarb for fresh strawberries or mixed berries for a different fruit combination.
Gluten-Free: I can substitute the all-purpose flour with a gluten-free flour blend to make these bars gluten-free.
Spiced: Add a pinch of cinnamon or nutmeg to the cream cheese mixture for a cozy, spiced flavor.

Storage/Reheating

I store leftover bars in an airtight container in the fridge, where they will keep for about 3-4 days. I can also freeze them for up to 2 months—just be sure to wrap them tightly before freezing. When I want to eat them, I can let them thaw in the fridge overnight, or heat them briefly in the microwave.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes! I can use frozen rhubarb instead of fresh. Just make sure to thaw and drain any excess moisture before using it in the filling to prevent the bars from getting soggy.

Can I make these bars ahead of time?

Absolutely! These bars can be made a day or two ahead of time and stored in the fridge. They’re actually even better after they’ve had a chance to chill and set.

What other fruits can I use instead of rhubarb?

If I prefer, I can use any fruit that’s tangy or tart. Strawberries, raspberries, or even a combination of berries work great in this recipe.

Do I need to use the cornstarch for the rhubarb?

The cornstarch helps thicken the rhubarb filling so that it doesn’t make the bars too runny. I can skip it if I prefer, but the texture of the filling may be a little thinner.

Can I double the recipe?

Yes! I can double the recipe if I want to make a larger batch. Just be sure to use a bigger baking dish and increase the baking time by about 10-15 minutes, checking for doneness with a toothpick.

Conclusion

These Creamy Rhubarb Cream Cheese Bars are a must-try if I love a dessert with a bit of tang and creaminess. They are simple to prepare but feel impressive, making them perfect for a special occasion or just a treat for myself. The combination of buttery crust, smooth cream cheese, and tangy rhubarb makes for a dessert that’s both sweet and refreshing.