why make this recipe
This recipe gives a bright, tart dessert with a soft, sweet cream cheese top. It uses simple pantry items and fresh rhubarb. You can make it for family, potlucks, or a spring treat. The bars hold well and slice easy.
introduction
Rhubarb Bars with Cream Cheese mix tart rhubarb and a smooth cream cheese topping on an oat crust. The crust is quick to press and bake. The rhubarb filling cooks fast and gets thick with cornstarch. Chill the bars before you cut them so the topping stays neat. If you like cream cheese fillings, try a related idea like carrot cupcakes with cream cheese filling for a different flavor.
how to make Rhubarb Bars with Cream Cheese
Make the crust, bake it for a short time, then cook the rhubarb filling until it thickens. Spread the hot filling over the baked crust and bake a little more. Beat the cream cheese with powdered sugar and vanilla until smooth. Let the bars cool, spread the cream cheese topping, and chill for at least two hours. Cut into squares and serve.
Ingredients :
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 cup butter, melted
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
Directions :
- Preheat oven to 350°F and prepare a 9×13 baking dish.
- Mix flour, oats, brown sugar, and melted butter. Press into the dish and bake for 15 minutes.
- Cook rhubarb, sugar, and cornstarch in a saucepan until thick. Stir in vanilla.
- Spread rhubarb mixture over crust and bake for another 10–15 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Spread cream cheese topping over cooled bars and chill for at least 2 hours.
- Cut into squares and serve.
how to serve Rhubarb Bars with Cream Cheese
Cut cold bars into squares. Serve plain or with a small dollop of whipped cream. They also go well with a scoop of vanilla ice cream or a hot cup of tea. Let them warm a little at room temperature for a softer bite.
how to store Rhubarb Bars with Cream Cheese
Store in the fridge in an airtight container for up to 3–4 days. For longer storage, freeze the bars in a single layer on a tray, then wrap and keep in a freezer bag for up to 2 months. Thaw in the fridge before serving.
tips to make Rhubarb Bars with Cream Cheese
- Press the crust down firmly so it holds together when sliced.
- Cook the rhubarb until it is thick but not mushy. Taste and add a little more sugar if needed.
- Cool the bars fully before spreading the cream cheese topping. This stops the topping from melting.
- Beat the cream cheese until very smooth to avoid lumps.
- Line the pan with foil for easy removal and cleaner cuts.
variation (if any)
- Swap half the rhubarb for chopped strawberries for a sweeter, less tart filling.
- Add 1 tsp lemon zest to the filling for extra brightness.
- Sprinkle chopped nuts or coconut on the crust before baking for crunch.
- Use a graham cracker crust instead of the oat crust for a different texture.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid, then cook the filling the same way. You may need a bit more cornstarch.
Q: Can I make these ahead?
A: Yes. Make and chill them a day ahead. They taste good the next day and slice cleanly.
Q: Can I skip the cream cheese topping?
A: Yes. You can skip it and serve the bars warm with a dusting of powdered sugar.
Q: How do I prevent a soggy crust?
A: Bake the crust first for the full 15 minutes. Spread hot filling and return to the oven briefly to set the filling.
Q: Can I reduce the sugar?
A: You can cut a little sugar in the filling, but taste as you cook. Rhubarb is tart, so balance is key.
Rhubarb Bars with Cream Cheese
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful dessert with tart rhubarb and a sweet cream cheese topping on an easy oat crust.
Ingredients
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 cup butter, melted
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
Instructions
- Preheat oven to 350°F and prepare a 9×13 baking dish.
- Mix flour, oats, brown sugar, and melted butter. Press into the dish and bake for 15 minutes.
- Cook rhubarb, sugar, and cornstarch in a saucepan until thick. Stir in vanilla.
- Spread rhubarb mixture over crust and bake for another 10–15 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Spread cream cheese topping over cooled bars and chill for at least 2 hours.
- Cut into squares and serve.
Notes
Press the crust down firmly to ensure it holds together when sliced. Line the pan with foil for easy removal.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
