Description
Enjoy these sweet and tangy Rhubarb Cream Cheese Bars, featuring a buttery oat crust, a vibrant rhubarb filling, and a rich cream cheese topping. A perfect spring dessert.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 cups chopped fresh rhubarb (about 1 pound)
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter and light brown sugar until light and fluffy.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined to form the crust.
- Press two-thirds of the dough evenly into the bottom of the prepared baking pan.
- In a medium saucepan, combine the chopped rhubarb, granulated sugar, cornstarch, and water.
- Cook over medium heat, stirring constantly, until the rhubarb is tender and the mixture has thickened, about 5-7 minutes. Stir in 1 teaspoon of vanilla extract.
- Pour the rhubarb filling evenly over the crust in the baking pan.
- Crumble the remaining one-third of the dough over the rhubarb filling.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- While the bars are baking, beat the softened cream cheese with the powdered sugar and 1 teaspoon vanilla extract until smooth and creamy for the cream cheese topping.
- Let the bars cool completely in the pan before spreading the cream cheese topping evenly over the top.
- Cut into bars and serve. These Rhubarb Cream Cheese Bars are best enjoyed chilled.
Notes
- For chewier bars, reduce baking time slightly.
- Add a pinch of cinnamon to the crust for extra warmth.
- A squeeze of lemon juice in the rhubarb filling can enhance the tanginess.
- Ensure rhubarb is fully cooled before spreading the cream cheese topping.
- These Rhubarb Bars with Cream Cheese can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg