introduction
Rhubarb Cream Cheese Bars are sweet, tangy, and soft. They combine bright rhubarb and smooth cream cheese in a simple bar. These bars bake in one pan and cut into easy pieces. If you want another take, try an easy rhubarb bars recipe.
why make this recipe
Make this recipe when you want a quick dessert with fresh flavor. It uses few ingredients and one pan. The cream cheese keeps the bars moist. Rhubarb adds a fresh tart note that balances the sugar. You can bake and share them at a picnic or family dinner.
how to make Rhubarb Cream Cheese Bars
Work in simple steps: mix the cream cheese base, add dry ingredients, fold in rhubarb, and bake. Use a 9×9 inch pan so the bars cook evenly. Let the bars cool before cutting to keep clean pieces. Follow the directions below step by step.
Ingredients :
- 2 cups rhubarb, chopped
- 1 cup cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
- In a mixing bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and salt. Gradually add to the cream cheese mixture, mixing until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until the top is set and lightly golden.
- Allow to cool before cutting into bars. Serve and enjoy!
how to serve Rhubarb Cream Cheese Bars
Cut into squares once cool. Serve plain or with a light dusting of powdered sugar. A small spoon of whipped cream or a scoop of vanilla ice cream pairs well. Serve at room temperature for best texture.
how to store Rhubarb Cream Cheese Bars
Cool completely before storing. Keep in an airtight container in the fridge for up to 4 days. You can freeze bars in a single layer on a tray, then move to a bag for up to 2 months. Thaw in the fridge before serving.
tips to make Rhubarb Cream Cheese Bars
- Chop rhubarb into small, even pieces so it mixes well.
- Soften cream cheese to room temperature for smooth mixing.
- Measure flour by spooning it into the cup and leveling it off.
- Do not overmix the batter after adding flour; mix until just combined.
- Check at 30 minutes; oven times vary.
variation (if any)
- Add 1/2 cup chopped strawberries for a sweeter, fruitier bar.
- Stir in 1/4 cup chopped nuts for a bit of crunch.
- Swap half the sugar for brown sugar for a deeper flavor.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid before folding into the batter.
Q: Can I make these bars in a different pan size?
A: You can, but baking time will change. Use a larger pan for thinner bars and reduce time, or a smaller pan for thicker bars and increase time.
Q: Can I use low-fat cream cheese?
A: You can, but the texture may be less rich. The bars still work.
Q: Do I need to peel the rhubarb?
A: No. Just wash and chop. The skin is fine to eat.
Q: How do I know when they are done?
A: The top should be set and lightly golden. A toothpick in the center may come out with a few moist crumbs but not wet batter.
Rhubarb Cream Cheese Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet and tangy rhubarb cream cheese bars that are soft and easy to make in one pan.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
- Beat together the cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Combine the flour, baking powder, and salt in another bowl. Gradually add this to the cream cheese mixture, mixing until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until the top is set and lightly golden.
- Allow to cool before cutting into bars. Serve and enjoy!
Notes
Serve with a dusting of powdered sugar or a scoop of vanilla ice cream for added flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
