Print

Rhubarb Bars with Cream Cheese A Creamy Take on Rhubarb Desserts

Print Recipe

These Rhubarb Cream Cheese Bars are a deliciously layered dessert that combines a tender shortbread crust, a rich and creamy filling, tart rhubarb compote, and a buttery brown sugar crumble. Perfect for brunch, spring celebrations, or anytime you want a fruity dessert with a cheesecake-like twist. Easy to make ahead and chill for later, they slice beautifully and taste even better the next day.

Ingredients

Scale

For the crust:

  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup cold unsalted butter, cubed

For the cream cheese layer:

  • 8 oz (225g) cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the rhubarb layer:

  • 2 cups diced fresh rhubarb
  • ½ cup granulated sugar
  • 1 tbsp cornstarch
  • ¼ cup water

For the topping:

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ cup cold unsalted butter, cubed

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.

In a medium bowl, mix flour and powdered sugar. Cut in the cold butter using a pastry cutter or fork until the mixture is crumbly. Press evenly into the bottom of the prepared pan. Bake for 15 minutes or until lightly golden. Remove and set aside to cool slightly.

In a separate bowl, beat the softened cream cheese with granulated sugar until smooth. Add egg and vanilla extract, and mix until well combined. Spread the cream cheese mixture evenly over the warm crust.

In a small saucepan, combine rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring frequently until the mixture is thickened and rhubarb is softened, about 5–7 minutes. Let it cool slightly, then spoon evenly over the cream cheese layer.

In a small bowl, mix flour and brown sugar. Cut in the cold butter until crumbly. Sprinkle the topping evenly over the rhubarb layer.

Bake for 30–35 minutes or until the top is golden and the center is set. Let cool completely in the pan, then chill in the refrigerator for at least 2 hours before cutting into bars.

 

Notes

  • Use cold butter for both the crust and the topping to achieve a crumbly, flaky texture.

  • Fresh rhubarb is ideal, but frozen can be used—just thaw and drain it well.

  • Don’t skip the chill time. Letting the bars cool in the fridge makes slicing cleaner and enhances flavor.

  • Adjust sweetness if your rhubarb is particularly sour or if adding strawberries.

  • Store in the refrigerator in a sealed container and enjoy within 3–5 days.

  • These bars also freeze beautifully, making them great for batch baking.

Find it online: https://claradelish.com/rhubarb-bars-with-cream-cheese-a-creamy-take-on-rhubarb-desserts/