Description
These Creamy Rhubarb Cream Cheese Bars are the perfect spring and summer dessert—featuring a buttery shortbread crust, smooth vanilla cream cheese filling, tangy rhubarb compote, and golden oat crumb topping. Every bite is sweet, slightly tart, and melt-in-your-mouth delicious! Easy to make and even better the next day, these bars are an irresistible seasonal treat everyone will love.
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
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Pinch of cinnamon (optional)
Instructions
-
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper. -
Make the Crust
In a medium bowl, combine the flour and powdered sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan. Bake for 12–15 minutes or until lightly golden. Let cool slightly. -
Prepare the Cream Cheese Layer
In a separate bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Spread the mixture evenly over the warm crust. -
Make the Rhubarb Layer
In another bowl, toss the chopped rhubarb with sugar, cornstarch, and lemon juice until well coated. Gently spread over the cream cheese layer. -
Assemble the Crumb Topping
In a small bowl, mix together the oats, brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly. Sprinkle evenly over the rhubarb layer. -
Bake
Bake the bars for 35–40 minutes, or until the topping is golden brown and the center is just set. Let the bars cool completely before slicing. -
Chill & Slice
For clean cuts and the best texture, chill the bars in the fridge for at least 1 hour before serving.
Notes
-
Frozen rhubarb works well too—just thaw and drain excess moisture before using.
-
To make gluten-free bars, substitute a 1:1 gluten-free flour blend in both the crust and topping.
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For a dairy-free option, use plant-based cream cheese and butter alternatives.
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These bars are delicious cold and even better the next day after the flavors meld!
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Want extra zing? Add a little lemon zest to the rhubarb layer or cream cheese filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: creamy rhubarb cream cheese bars, rhubarb dessert bars, rhubarb cheesecake squares, spring rhubarb recipes, rhubarb cream bars