Creamy Rhubarb Cream Cheese Bars

why make this recipe

This dessert is creamy, tangy, and easy to make. It uses simple ingredients you may already have. The bars are good for snacks, dessert, or potlucks. If you like cream cheese desserts, you will enjoy these bars.

introduction

These Creamy Rhubarb Cream Cheese Bars mix tart rhubarb with smooth cream cheese in a soft bar. The top is light and slightly golden. You can bake them in one pan and slice them into bars. For ideas on similar cream cheese fillings, see this cream cheese filling recipe.

how to make Creamy Rhubarb Cream Cheese Bars

1. Preheat the oven and grease the dish.
2. Beat the cream cheese, sugar, and butter until smooth.
3. Add eggs and vanilla and mix well.
4. Mix flour, baking powder, and salt in another bowl. Add to cream cheese mix until just combined.
5. Fold in chopped rhubarb.
6. Pour batter into the pan and smooth the top.
7. Bake until edges are golden and a toothpick is clean.
8. Let cool, then slice into bars.

Ingredients :

• 1 cup rhubarb, chopped
• 8 oz cream cheese, softened
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions :

1. Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. In a bowl, beat the cream cheese, sugar, and butter until smooth.
3. Add the eggs and vanilla, mixing well.
4. In another bowl, combine the flour, baking powder, and salt. Gradually add to the cream cheese mixture until just combined.
5. Fold in the chopped rhubarb.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 30-35 minutes, or until the edges are golden and a toothpick comes out clean.
8. Allow to cool before slicing into bars.

how to serve Creamy Rhubarb Cream Cheese Bars

Serve bars at room temperature or chilled. Dust with a little powdered sugar if you like. These bars go well with tea or coffee. Cut into small squares for a party.

how to store Creamy Rhubarb Cream Cheese Bars

Cool completely before storing. Keep in an airtight container in the fridge for up to 4 days. You can freeze bars for up to 1 month; wrap pieces in foil and put in a freezer bag. Thaw in the fridge before serving.

tips to make Creamy Rhubarb Cream Cheese Bars

• Use fresh or frozen rhubarb. If frozen, thaw and drain excess liquid.
• Bring cream cheese and butter to room temperature for a smooth mix.
• Do not overmix the batter. Mix until just combined.
• Check bars at 30 minutes to avoid overbaking.
• Let bars cool fully for clean slices.

variation (if any)

• Add 1/2 cup chopped strawberries for a sweet note.
• Stir in 1 teaspoon lemon zest for extra brightness.
• Swap half the sugar for brown sugar for a deeper flavor.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw it and drain extra liquid before folding into the batter.

Q: Can I make these in a larger pan?
A: Yes. If you use a 9×13 pan, bake a bit less or check earlier. The layer will be thinner and bake faster.

Q: How do I know when they are done?
A: The edges should be golden and a toothpick in the center should come out clean or with a few moist crumbs.

Q: Can I use low-fat cream cheese?
A: You can, but the texture may be less rich. The bars will still work but may be slightly less creamy.

Creamy Rhubarb Cream Cheese Bars

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Creamy and tangy rhubarb bars mixed with smooth cream cheese, perfect for snacks or dessert.

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Ingredients

Scale 1x2x3x

• 1 cup rhubarb, chopped
• 8 oz cream cheese, softened
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. Beat the cream cheese, sugar, and butter until smooth.
3. Add the eggs and vanilla, mixing well.
4. Combine the flour, baking powder, and salt in another bowl. Gradually add to the cream cheese mixture until just combined.
5. Fold in the chopped rhubarb.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 30-35 minutes, or until the edges are golden and a toothpick comes out clean.
8. Allow to cool before slicing into bars.

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Notes

Serve at room temperature or chilled, dusted with powdered sugar if desired. Store in an airtight container in the fridge for up to 4 days.

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Nutrition

• Serving Size: 1 bar
• Calories: 220
• Sugar: 15g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg