Creamy Rhubarb Cream Cheese Bars

There’s something genuinely special about sharing cherished desserts, and these Creamy Rhubarb Cream Cheese Bars are no exception. Thank you for being here — your presence in my kitchen means the world. Whether you’re a longtime rhubarb lover or new to this tart treat, you’re in for something extraordinary.

These Rhubarb Cream Cheese Bars blend a rich, buttery base with velvety cheesecake, a burst of tart rhubarb, and a sweet oat crumble topping — creating a perfect harmony of flavors in every bite. Subscribe now to get this recipe (and so many more!) delivered straight to your inbox.

Overview of Creamy Rhubarb Cream Cheese Bars

Rhubarb doesn’t always get the spotlight it deserves, but in this dessert, it absolutely shines. These bars bring together simple ingredients with stunning flavor. They’re rustic, yet elegant enough for gatherings or gifting.

Why You’ll Love This Recipe

• Combines tangy, sweet, creamy, and crumbly in each bite
• Easy to prepare with basic pantry staples
• A spring and summer favorite

What They Taste Like

Imagine the silky texture of cheesecake with the fresh zing of rhubarb, cushioned by a soft cookie-like crust and topped with a golden crumble. It’s creamy, fruity, and slightly tart — the perfect harmony!

Benefits of Making These Bars

• Great make-ahead dessert
• Freezer-friendly
• Easy to transport for potlucks

Looking for more rhubarb inspiration? Try this Rhubarb Cheesecake with Graham Crust — rich, creamy, and absolutely crowd-pleasing!

Ingredients

For the Crust:

• 1 cup all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup powdered sugar

For the Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract

For the Rhubarb Layer:

• 2 cups rhubarb, chopped
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice

For the Crumb Topping:

• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup cold butter, cubed
• Pinch of cinnamon (optional)

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Tools You’ll Need

• 8×8-inch baking pan
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Parchment paper (optional but helpful)

Ingredient Swaps and Additions

• Fruit Options: Substitute rhubarb with a mix of rhubarb and strawberries for a softer, sweeter bite.
• Spice It Up: Enhance the crumble topping with a hint of nutmeg or cardamom for extra warmth and flavor.
• Make It Gluten-Free: Use a 1:1 gluten-free flour blend for the crust and topping.

How to Make Creamy Rhubarb Cream Cheese Bars

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease or line your 8×8-inch pan with parchment paper.

Step 2: Make the Crust

In a medium bowl, mix flour and powdered sugar. Blend in the cold butter until the mixture forms coarse, crumb-like pieces.Press into the bottom of your pan. Bake for 12–15 minutes or until just golden.

Step 3: Cream Cheese Layer

While the crust bakes, beat the cream cheese, granulated sugar, egg, and vanilla until smooth. Spread over the partially baked crust.

Step 4: Rhubarb Layer

Toss the chopped rhubarb with sugar, cornstarch, and lemon juice. Spread evenly over the cream cheese layer.

Step 5: Crumb Topping

In another bowl, mix oats, brown sugar, flour, cinnamon (if using), and cold butter. Use your fingers or a fork to make coarse crumbs. Sprinkle over the top.

Step 6: Bake

Return the pan to the oven and bake for 35–40 minutes, or until the top is golden and the center is set. Let cool completely before slicing.

What to Serve with Rhubarb Cream Cheese Bars

• A hot cup of coffee or tea
• Top the warm dessert bars with a generous spoonful of vanilla ice cream.
• Fresh fruit or a citrus salad to balance the richness

Want something just as dreamy but tropical? Check out this Pineapple Heaven Cake Recipe

Tips for Success

• Cool Before Cutting: Let bars cool fully to firm up layers before slicing.
• Use Fresh Rhubarb: If using frozen, thaw and drain well to avoid excess moisture.
• Chill for Clean Cuts: Refrigerating before slicing helps make sharp, bakery-style squares.

How to Store Them

• Refrigerator: Keep refrigerated in a sealed container for up to 5 days.
• Freezer: Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight.

General Information

These bars are ideal for spring celebrations, family brunches, or simply when you want to treat yourself. The contrast of tart and sweet is beautifully balanced, and the textures are divine — soft, creamy, and crumbly all at once.

Looking for another citrusy treat? Try this Limoncello Ricotta Dessert — it’s creamy, zesty, and pairs beautifully with a cup of espresso!

Frequently Asked Questions (FAQ)

Can I use frozen rhubarb?

Yes! Just make sure to thaw and drain it well to avoid a soggy base.

Can I double this recipe?

Definitely. Use a 9×13-inch pan and increase baking time by 5–10 minutes.

Is there a substitute for cream cheese?

You can try mascarpone or a thick Greek yogurt, though it may alter texture and flavor slightly.

Can I make this ahead of time?

Absolutely — in fact, the flavors deepen when allowed to chill overnight.

Conclusion

These Rhubarb Cream Cheese Bars are bursting with flavor, delightfully unique, and sure to satisfy any sweet tooth. They’re easy enough for a casual afternoon bake yet special enough for your next celebration. Tangy rhubarb, creamy filling, a buttery crust, and golden crumble — every bite is a little piece of joy.

Don’t forget to try more of our rhubarb and fruit-forward desserts — they’re guaranteed to keep your taste buds happy!

Interactive Elements

Have you made these bars? I’d LOVE to see your creations! Share your photos and tag me on Pinterest. Leave a review or comment so others can be inspired by your bake!

Nutritional Information (Per Serving – Makes 12)

Fiber: 1g

Calories: ~280

Fat: 15g

Carbs: 33g

Protein: 4g

Sugar: 20g

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