Creamy Rhubarb Cream Cheese Bars

why make this recipe

These bars are creamy and tangy. They use fresh rhubarb and cream cheese for a soft, rich bite. You can make them in one pan and share with family. The recipe is simple and fits on a weeknight or for a small party.

introduction

This recipe makes creamy rhubarb cream cheese bars that taste fresh and sweet. They have a soft cream cheese base and bright rhubarb pieces. For a quick reference and similar ideas, see this easy rhubarb bars recipe which shows the same kind of simple baking steps.

how to make Creamy Rhubarb Cream Cheese Bars

1. Preheat the oven and prepare your pan.
2. Beat cream cheese with sugar and butter until smooth.
3. Add eggs and vanilla and mix well.
4. In another bowl, mix flour, baking powder, and salt. Slowly add this to the cream cheese mix until just combined.
5. Fold in the chopped rhubarb gently so it spreads in the batter.
6. Pour the batter into the greased 8×8 inch pan and smooth the top with a spatula.
7. Bake until the edges turn golden and a toothpick comes out clean.
8. Let the bars cool fully before slicing so they hold their shape.

Ingredients :

1 cup rhubarb, chopped, 8 oz cream cheese, softened, 1 cup sugar, 1/2 cup butter, softened, 2 eggs, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt

Directions :

1. Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. In a bowl, beat the cream cheese, sugar, and butter until smooth.
3. Add the eggs and vanilla, mixing well.
4. In another bowl, combine the flour, baking powder, and salt. Gradually add to the cream cheese mixture until just combined.
5. Fold in the chopped rhubarb.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 30-35 minutes, or until the edges are golden and a toothpick comes out clean.
8. Allow to cool before slicing into bars.

how to serve Creamy Rhubarb Cream Cheese Bars

Cut the cooled bars into squares. Serve at room temperature or chilled. Add a dusting of powdered sugar or a small dollop of whipped cream if you like. These bars pair well with tea or coffee.

how to store Creamy Rhubarb Cream Cheese Bars

Let the bars cool completely. Store in an airtight container in the fridge for up to 4 days. You can freeze individual bars for up to 2 months; wrap them well and thaw in the fridge before serving.

tips to make Creamy Rhubarb Cream Cheese Bars

• Use room temperature cream cheese and butter so they mix smooth.
• Chop rhubarb small so it spreads evenly.
• Do not overmix after adding flour to keep bars tender.
• Check with a toothpick near the center to avoid overbaking.
• Cool fully before slicing for clean squares.

variation (if any)

• Add 1 teaspoon lemon zest to the batter for a brighter taste.
• Mix in 1/2 cup chopped strawberries with the rhubarb for a strawberry-rhubarb twist.
• Swap half the sugar for brown sugar for a deeper flavor.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess water before folding it into the batter.

Q: Can I make these in a larger pan?
A: You can use a 9×13 inch pan, but bake time will change. Check for doneness earlier and often.

Q: Do I need to pre-cook the rhubarb?
A: No. Small chopped rhubarb cooks in the bake and keeps a nice texture.

Q: Can I cut the sugar amount?
A: You can reduce sugar a little, but the rhubarb is tart, so keep some sugar for balance.

Q: Are these bars safe to leave out at room temperature?
A: Because of the cream cheese, keep them in the fridge if they will sit out for more than two hours.

Creamy Rhubarb Cream Cheese Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Deliciously creamy and tangy rhubarb cream cheese bars, perfect for a quick dessert or small gathering.

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Ingredients

Scale 1x2x3x

• 1 cup rhubarb, chopped
• 8 oz cream cheese, softened
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. Beat the cream cheese, sugar, and butter until smooth.
3. Add the eggs and vanilla, mixing well.
4. Combine the flour, baking powder, and salt in another bowl.
5. Gradually add to the cream cheese mixture until just combined.
6. Fold in the chopped rhubarb.
7. Pour the batter into the prepared baking dish and smooth the top.
8. Bake for 30-35 minutes, or until the edges are golden and a toothpick comes out clean.
9. Allow to cool before slicing into bars.

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Notes

For a brighter taste, add 1 teaspoon lemon zest to the batter. You can mix in 1/2 cup chopped strawberries with the rhubarb for a strawberry-rhubarb twist.

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Nutrition

• Serving Size: 1 bar
• Calories: 220
• Sugar: 14g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg