A Perfect Balance of Tangy Rhubarb, Velvety Cream Cheese & Buttery Crust
These dreamy dessert bars layer a shortbread-like crust, smooth cream cheese filling, tangy rhubarb compote, and a crispy oat crumble for a texture and flavor explosion! Perfect for spring gatherings, brunches, or rhubarb lovers.
📝 Ingredients
For the Crust:
- 1 cup all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ cup powdered sugar
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
For the Rhubarb Layer:
- 2 cups rhubarb, chopped (fresh or frozen)
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Crumb Topping:
- ½ cup rolled oats
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ¼ cup cold butter, cubed
- Pinch of cinnamon (optional)
👩🍳 Step-by-Step Instructions
1. Prep & Make the Crust
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment.
- Mix flour + powdered sugar, then cut in butter until crumbly.
- Press into pan and bake 12-15 mins until lightly golden.
2. Cream Cheese Layer
- Beat cream cheese, sugar, egg, and vanilla until smooth.
- Spread over warm crust.
3. Rhubarb Layer
- Toss rhubarb with sugar, cornstarch, and lemon juice.
- Sprinkle evenly over cream cheese layer.
4. Crumb Topping
- Mix oats, brown sugar, flour, and cinnamon.
- Cut in butter until crumbly, then sprinkle over rhubarb.
5. Bake & Cool
- Bake 35-40 mins until golden and set.
- Cool completely before slicing.
🌟 Pro Tips
🍯 Sweetness Control:
- Tart rhubarb? Increase sugar in rhubarb layer to ½ cup.
- Add strawberries (1 cup) for natural sweetness.
🍰 Perfect Bars:
- Chill 1 hour before slicing for cleaner cuts.
- Use a hot knife (run under hot water, then dry) for neat squares.
⏳ Storage Tips:
- Fridge: Up to 5 days (cover tightly).
- Freeze: Wrap bars individually for 2 months (thaw overnight).
❓ FAQs
1. Can I use frozen rhubarb?
Yes! Thaw and drain well to avoid excess liquid.
2. Why is my crust crumbly?
- Underbaked → Bake until lightly golden.
- Needs more butter → Add 1 tbsp if too dry.
3. Can I make it gluten-free?
Use GF flour and GF oats.
4. No lemon juice?
Substitute ½ tsp apple cider vinegar.
5. Can I double the recipe?
Yes! Use a 9×13-inch pan and bake 40-45 mins.
🍽️ Final Thoughts
These rhubarb cream cheese bars are spring on a plate—tangy, creamy, and buttery with a satisfying crunch. Ideal for Easter, Mother’s Day, or anytime rhubarb shines!
“A dessert that tastes like sunshine!” ☀️
Tag your creations #RhubarbCreamCheeseBars
