Description

This Creamy Rhubarb Cream Cheese Bars recipe combines a buttery shortbread crust with a luscious cream cheese layer and a tart rhubarb topping. It's a foolproof, make-ahead dessert perfect for spring gatherings. The bars balance sweet and tangy flavors and are easy to prepare with simple ingredients.

Ingredients

Scale

1 ½ cups All-purpose flour
½ cup Granulated sugar
¼ teaspoon Salt
½ cup Cold unsalted butter (1 stick), cubed
8 oz Cream cheese, softened
½ cup Granulated sugar
1 Large egg
1 teaspoon Vanilla extract
3 cups Fresh rhubarb, chopped (about 4–5 stalks)
½ cup Granulated sugar
2 tablespoons Cornstarch
1 tablespoon Water
½ teaspoon Vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, letting the paper hang over the sides
Make the crust: In a medium bowl, whisk together flour, ½ cup sugar, and salt. Cut in cold butter using a pastry blender or fingers until coarse crumbs form. Press firmly into the bottom of the prepared pan. Bake for 15 minutes, until lightly golden. Remove and let cool slightly
Prepare the filling: In a large bowl, beat softened cream cheese and ½ cup sugar until smooth. Beat in the egg and 1 teaspoon vanilla until just combined. Pour over warm crust and spread evenly
Make the rhubarb topping: In a small saucepan, combine chopped rhubarb and ½ cup sugar. Cook over medium heat for 5 minutes, stirring often. In a small bowl, whisk cornstarch and water together. Pour slurry into rhubarb; stir constantly for 1-2 minutes until thickened. Remove from heat and stir in ½ teaspoon vanilla
Assemble: Carefully spoon warm rhubarb mixture over the cream cheese layer. Gently spread into an even layer. Do not stir layers together
Bake for 30-35 minutes. Edges will be set, center may jiggle slightly. Cool completely at room temperature, then refrigerate for at least 2 hours or overnight
Slice and serve: Lift bars out using parchment handles. Slice into 16 squares

Notes

Use room temperature cream cheese for smooth blending.

Do not overmix the filling to avoid cracks.

Cool completely before refrigerating to prevent soggy crust.

Chill at least 2 hours for clean slices.

Wipe knife blade clean between cuts for neat squares.

Can be stored in refrigerator for up to 5 days or frozen for up to 3 months.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 230 kcal
Sugar: 20g
Sodium: 85mg
Fat: 11g
Saturated Fat: 7g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: rhubarb, cream cheese, bars, dessert, spring