why make this recipe
This recipe mixes bright rhubarb and smooth cream cheese. It gives a sweet-tart bite with a soft cream top and a chewy oat crust. You can make it for a snack, a simple dessert, or to bring to a small party.
introduction
Rhubarb Bars with Cream Cheese are easy to make and taste fresh. The rhubarb filling is tangy and sweet. The cream cheese top makes the bars soft and rich. For an extra quick guide, see the easy rhubarb bars recipe which shows a similar method.
why make this recipe
You will like this recipe because it uses few ingredients and simple steps. It works with fresh or frozen rhubarb. It stores well in the fridge and is easy to cut and share. Kids and adults enjoy the mix of tart fruit and sweet cream.
how to make Rhubarb Bars with Cream Cheese
- Make the crust: mix the flour, oats, brown sugar, and melted butter. Press it into a 9×13 pan and bake until set.
- Cook the rhubarb: heat chopped rhubarb with sugar and cornstarch until it thickens, then add vanilla.
- Layer: spread the hot rhubarb over the baked crust and bake a bit more so fillings set.
- Make the topping: beat cream cheese with powdered sugar and vanilla until smooth.
- Finish: spread the cream cheese mix over the cooled bars. Chill for at least 2 hours, then cut and serve.
Ingredients :
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 cup butter, melted
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
Directions :
- Preheat oven to 350°F and prepare a 9×13 baking dish.
- Mix flour, oats, brown sugar, and melted butter. Press into the dish and bake for 15 minutes.
- Cook rhubarb, sugar, and cornstarch in a saucepan until thick. Stir in vanilla.
- Spread rhubarb mixture over crust and bake for another 10–15 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Spread cream cheese topping over cooled bars and chill for at least 2 hours.
- Cut into squares and serve.
how to serve Rhubarb Bars with Cream Cheese
Serve chilled or at cool room temperature. Cut into small squares for a snack or larger pieces for dessert. You can dust with a little extra powdered sugar or add a spoon of whipped cream on top.
how to store Rhubarb Bars with Cream Cheese
Cover the pan or move bars to an airtight container. Keep in the fridge for up to 4 days. For longer storage, freeze the bars in a single layer on a tray until firm, then wrap and store up to 2 months. Thaw in the fridge before serving.
tips to make Rhubarb Bars with Cream Cheese
- Chop rhubarb into small, even pieces so it cooks evenly.
- Taste the rhubarb mix as it cooks and add more sugar if your rhubarb is very tart.
- Let the bars cool before spreading the cream cheese so the topping does not melt.
- Use room-temperature cream cheese for a smooth topping.
variation (if any)
- Add a teaspoon of lemon zest to the rhubarb for a fresh lift.
- Stir 1/2 cup chopped strawberries into the rhubarb while it cooks for a strawberry-rhubarb version.
- Swap the oats for chopped nuts in the crust for extra crunch.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain any extra juice before cooking so the filling is not too thin.
Q: Do I need to prebake the crust?
A: Yes. Prebaking helps the crust set and not get soggy under the filling.
Q: Can I skip the chill time?
A: You need at least 2 hours to let the topping set. Shorter time may make cutting messy.
Q: Can I make these ahead for a party?
A: Yes. Make them a day ahead and keep them chilled until serving.
Rhubarb Bars with Cream Cheese
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious rhubarb bars with a creamy top and chewy oat crust, perfect for snacks or desserts.
Ingredients
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 cup butter, melted
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
Instructions
- Preheat oven to 350°F and prepare a 9×13 baking dish.
- Mix flour, oats, brown sugar, and melted butter. Press into the dish and bake for 15 minutes.
- Cook rhubarb, sugar, and cornstarch in a saucepan until thick. Stir in vanilla.
- Spread rhubarb mixture over crust and bake for another 10–15 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Spread cream cheese topping over cooled bars and chill for at least 2 hours.
- Cut into squares and serve.
Notes
Chop rhubarb into small, even pieces for even cooking. Use room-temperature cream cheese for a smoother topping.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
