Rhubarb Cream Cheese Bars Recipe
When spring rolls around and the markets are brimming with those ruby-red stalks, nothing excites me more than baking up a batch of Rhubarb Cream Cheese Bars. Imagine a buttery oat crust, a luscious ribbon of tangy cream cheese filling dotted with tart rhubarb, and a crumble topping that’s just the right amount of sweet and crispy. Each bite is balanced, bold, and beautiful — an irresistible treat that celebrates the rosy charm of rhubarb. Whether you’re gathering with friends or simply celebrating the season, these bars add a touch of magic to any occasion.
Ingredients You’ll Need
Everything you need for these Rhubarb Cream Cheese Bars is pretty straightforward, but every ingredient plays an important role! From the grassy tartness of the fruit to those cozy baking spices, each element is essential to achieving the dreamy contrast of flavors and textures.
- All-purpose flour: This is the backbone for the crust and crumble, giving structure and just the right amount of chewiness.
- Old-fashioned oats: Adds texture and a rustic flavor to both the base and the topping — don’t skip these for that signature crumble.
- Brown sugar: Brings gentle molasses notes and caramel sweetness that balance the rhubarb’s tartness.
- Morton kosher salt: Just a pinch sharpens every other flavor, even in a sweet treat like this.
- Unsalted butter (softened, not melted): Ensures both crumbly and creamy layers, binding the crust together perfectly.
- Cream cheese (softened): The star of the filling — it’s what makes the middle of these bars so rich, silky, and tangy.
- Granulated sugar: Sweetens the cream cheese mixture and balances rhubarb’s pucker.
- Large egg: Adds structure to the filling, creating a custardy layer that holds together beautifully when sliced.
- Pure vanilla extract: Infuses the filling with warm, aromatic flavor notes that elevate the whole dessert.
- Cinnamon: Gives just enough warming spice to complement the rhubarb and creaminess of the filling.
- Nutmeg: A small pinch goes a long way, enhancing the complexity of the filling without overwhelming it.
- Chopped rhubarb: The absolute hero — tart, fruity pops of color and flavor you’ll crave all spring and summer.
How to Make Rhubarb Cream Cheese Bars
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F. Grab a 9×9-inch baking pan; there’s no need to grease it for this recipe. Prepping this step first ensures everything will be at the perfect temperature and ready to go as soon as your mixtures are combined.
Step 2: Make the Crust and Crumble Topping
In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, brown sugar, and kosher salt. Cut in the softened butter using a rigid pastry blender (or even your fingertips), working it until you get a crumbly mixture with some pea-sized pieces. This simple technique gives you that irresistible, buttery-sweet combination at the bottom and on top of your Rhubarb Cream Cheese Bars.
Step 3: Press the Crust
Take half of your crumb mixture and press it firmly into the bottom of your ungreased pan, making sure it’s evenly spread out. This provides a sturdy, golden base that won’t get soggy once the filling goes on top. Set aside the remaining crumble for your topping.
Step 4: Mix the Cream Cheese Filling
In the bowl of your stand mixer (or with electric beaters), beat the softened cream cheese with granulated sugar and the egg until smooth and creamy, about a minute. You want this filling to be as lump-free as possible for that luxurious, cheesecake-style middle.
Step 5: Add Spice and Vanilla
Blend in the vanilla extract, cinnamon, and just a pinch of nutmeg until the spices are evenly distributed. These additions elevate the filling with cozy, aromatic depth, making your bars truly unforgettable.
Step 6: Fold in the Rhubarb
Gently fold your chopped rhubarb into the cream cheese mixture. Handle with care — you want the fruit evenly distributed, but not smashed, so each slice is dotted with pretty bursts of pink and a punch of tart flavor.
Step 7: Assemble the Bars
Pour the cream cheese and rhubarb filling over your pre-pressed crust, spreading it to the edges. Sprinkle the remaining crumble mix evenly over the top, creating a sweetly craggy layer that’ll turn golden and crisp during baking.
Step 8: Bake and Cool
Bake for about 40 minutes, until the crumble is a light golden brown and the filling is set (it’ll jiggle just slightly in the center). Set your pan on a rack and let it cool completely before cutting. This turns your hard work into perfect, sliceable squares with a delightfully crisp topping!
How to Serve Rhubarb Cream Cheese Bars
Garnishes
A little flourish goes a long way with Rhubarb Cream Cheese Bars. Try a light dusting of powdered sugar for a snowy finish, or scatter on a few curls of orange zest for brightness. For a brunchy vibe, add a tiny dollop of whipped cream or a spoonful of softly whipped crème fraîche.
Side Dishes
While these bars make a handy snack all by themselves, they also shine alongside a fresh fruit salad, or as part of a brunch spread with crisp bacon and scrambled eggs. Even a mug of strong coffee or a light black tea pairs perfectly, bringing out the bars’ sweet-tart flavor.
Creative Ways to Present
If you want to wow your guests, serve Rhubarb Cream Cheese Bars on a rustic wooden platter interspersed with fresh berries and rhubarb ribbons. For a picnic or bake-sale, wrap individual bars with parchment and tie with kitchen twine. You can even cut them into bite-sized pieces for dessert boards or on-the-go treats!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Rhubarb Cream Cheese Bars covered tightly in the fridge. They’ll keep their texture and flavor for up to four days, making them a great treat for impromptu coffee breaks throughout the week.
Freezing
Yes, you can freeze these bars! Slice and separate layers with parchment before transferring to an airtight container. They’ll stay delicious for up to a month in the freezer. Let them thaw in the fridge before serving.
Reheating
If you love that just-baked feel, warm individual bars gently in the microwave for 10-15 seconds. Or pop them into a preheated 300°F oven for about 5 minutes. The filling turns creamy and the oat topping re-crisps beautifully.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! If you can’t get your hands on fresh rhubarb, frozen works just fine. Make sure to thaw and drain it well before folding into the cream cheese filling, so your bars don’t get soggy.
My rhubarb is very tart. Can I make the bars sweeter?
Definitely! If your rhubarb is especially tart, you can increase the sugar in the filling by a couple tablespoons or reduce the rhubarb amount slightly for a milder flavor. Taste preferences vary, so adjust to suit your crowd.
Do I have to use a stand mixer for the filling?
No, a hand mixer or even a sturdy whisk will do the trick. Just make sure to beat the cream cheese, sugar, and egg until smooth before adding the spices and rhubarb for the best texture.
Can I double the recipe for a crowd?
Yes! Simply double all the ingredients and bake in a 9×13 inch pan. You may need to add a few minutes to the bake time, so keep an eye on the topping and filling to ensure everything is set.
What’s the best way to cut Rhubarb Cream Cheese Bars neatly?
For clean, sharp bars, let them cool completely and use a thin, sharp knife. For extra tidiness, wipe the blade between slices. Some folks even chill them a bit for the cleanest cut!
Final Thoughts
If you’re ready to fall in love with a dessert that’s sweet, tart, creamy, and just whimsical enough to make any day feel special, these Rhubarb Cream Cheese Bars are your answer. I hope you’ll bake a pan, share them with your favorite people, and let them brighten up your table and your mood!
Print
Rhubarb Cream Cheese Bars Recipe
- Total Time: 1 hour
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
These Rhubarb Cream Cheese Bars are a delightful combination of sweet and tangy flavors. A buttery oat crumble serves as both the crust and topping, sandwiching a luscious cream cheese and rhubarb filling. Perfect for a springtime treat!
Ingredients
Crust & Crumble Topping:
- 1¼ cups all-purpose flour
- ½ cup old-fashioned oats
- ½ cup brown sugar
- ½ teaspoon Morton kosher salt
- ½ cup unsalted butter (softened)
Rhubarb & Cream Cheese Filling:
- 8 ounces cream cheese (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- ⅙ teaspoon nutmeg
- 1½ cups chopped rhubarb
Instructions
- Preheat oven to 350° F.
- Firmly press half the mixture into an ungreased 9” x 9” pan. Set aside the remaining mixture.
- For the rhubarb & cream cheese filling:
- Spread cream cheese/rhubarb filling over the pressed-in crust. Sprinkle the remaining crust crumbles over the top.
- Bake for 40 minutes, until crumble topping is lightly browned. Let cool completely on a cooling rack before serving.
For the crust & crumble topping: Combine flour, oats, sugar, and salt in a medium bowl. Cut in the butter until well incorporated and pea-sized crumbles form.
In the bowl of a stand mixer, combine cream cheese, sugar, and egg until very smooth. Add vanilla, cinnamon, and nutmeg, then fold in the rhubarb.
Notes
- You can refrigerate these bars for a firmer texture.
- Feel free to adjust the sugar quantity based on the tartness of your rhubarb.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Rhubarb Cream Cheese Bars, Rhubarb Bars, Cream Cheese Dessert
