Rhubarb Cream Cheese Bars: Sweet & Tangy Dessert Recipe (Print Version)
Rhubarb Cream Cheese Bars offer a delightful balance of tart rhubarb and creamy sweet cheese filling on a buttery crust. A seasonal dessert favorite.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 16 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Buttery Shortbread Foundation
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
04 -
1/4 teaspoon salt
→ Velvety Cream Cheese Layer
05 -
8 ounces (1 block) full-fat cream cheese, softened
06 -
1/2 cup granulated sugar
07 -
1 large egg
08 -
1 teaspoon pure vanilla extract
09 -
1 tablespoon all-purpose flour
→ Sweet-Tart Rhubarb Crown
10 -
3 cups fresh rhubarb, chopped into 1/2-inch pieces (about 12 ounces)
11 -
1/2 cup granulated sugar
12 -
2 tablespoons cornstarch
13 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper, leaving an overhang on the sides. In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Cut in 1/2 cup (1 stick) cold unsalted butter until crumbly. Press evenly into the prepared pan for your Rhubarb Cream Cheese Bars: Sweet & Tangy Dessert.
02 -
Bake the pressed shortbread crust for 15 minutes, or until lightly golden. This par-baking step ensures a firm foundation for your Rhubarb Cream Cheese Bars: Sweet & Tangy Dessert. Remove from oven and set aside to cool slightly while you prepare the fillings. Keep the oven on.
03 -
In a separate medium bowl, beat 8 ounces full-fat cream cheese (softened) until smooth. Add 1/2 cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract, and 1 tablespoon all-purpose flour. Beat until well combined and creamy, scraping down the sides as needed. Spread this velvety layer evenly over the warm, par-baked crust.
04 -
In another bowl, gently toss 3 cups fresh rhubarb (chopped into 1/2-inch pieces) with 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon fresh lemon juice. Ensure the rhubarb is well coated; this mixture will form the vibrant, sweet-tart crown of your bars.
05 -
Carefully spoon the prepared rhubarb mixture evenly over the cream cheese layer, spreading it gently to cover. Return the pan to the oven and bake for an additional 40-45 minutes, or until the rhubarb is tender and the cream cheese layer is set and lightly golden around the edges.
06 -
Let the Rhubarb Cream Cheese Bars: Sweet & Tangy Dessert cool completely on a wire rack at room temperature. Once cooled, cover the pan loosely with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, before slicing into 16 bars. Chilling is crucial for clean, neat cuts.
# Notes:
01 -
For the smoothest cream cheese layer, ensure your full-fat cream cheese is truly at room temperature before beating. This prevents lumps and ensures a silky texture.
02 -
If fresh rhubarb is out of season, you can use frozen rhubarb. Do not thaw it; simply toss it with the sugar, cornstarch, and lemon juice while still frozen, then proceed with the recipe.
03 -
Store leftover Rhubarb Cream Cheese Bars in an airtight container in the refrigerator for up to 4-5 days. They also freeze well for up to 2 months; wrap individual bars tightly in plastic wrap and foil.
04 -
These bars are delightful on their own, but a dollop of freshly whipped cream or a small scoop of vanilla bean ice cream makes for an extra special treat.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
Mixing bowls
03 -
Electric mixer
04 -
Saucepan
05 -
Whisk
06 -
Spatula
07 -
Measuring cups and spoons
08 -
Parchment paper
# Nutrition Facts (Per Serving):
Calories: 230 kcal
Total Fat: 11 g
Total Carbohydrate: 30 g
Protein: 3 g