Zesty Rhubarb Cream Cheese Bars

why make this recipe

Rhubarb Cream Cheese Bars are a delightful dessert that brings together the tartness of rhubarb and the creaminess of cheese in a simple bar format. They are perfect for spring when rhubarb is in season, and they provide a refreshing treat after a hearty meal or as a snack. This recipe is easy to follow, making it a great choice for both novice and experienced bakers. Plus, the beautiful pink hue from the rhubarb makes these bars visually appealing.

how to make Rhubarb Cream Cheese Bars

Ingredients :

• 1 cup butter, softened
• 1 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 8 oz cream cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups rhubarb, chopped
• 1/2 cup granulated sugar (for rhubarb)
• 2 tablespoons cornstarch

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a bowl, combine the butter, flour, powdered sugar, and salt to make the crust. Press this mixture into the bottom of the prepared baking dish.
3. Bake the crust for 15 minutes, or until it is lightly golden.
4. In another bowl, beat together the cream cheese and sugar until the mixture is smooth. Then, add the eggs and vanilla, mixing until everything is well combined.
5. In a separate bowl, combine the chopped rhubarb with the sugar and cornstarch.
6. Pour the cream cheese mixture over the baked crust, then sprinkle the rhubarb mixture on top.
7. Bake for an additional 30-35 minutes, or until the filling is set.
8. Allow the bars to cool before slicing them into squares.
9. Serve the bars chilled or at room temperature.

how to serve Rhubarb Cream Cheese Bars

Rhubarb Cream Cheese Bars can be enjoyed on their own or paired with a scoop of vanilla ice cream for an added treat. They are also lovely when topped with whipped cream or fresh berries. Serve them as a sweet ending to a meal or as a delightful snack during the day.

how to store Rhubarb Cream Cheese Bars

To store Rhubarb Cream Cheese Bars, place them in an airtight container in the refrigerator. They will keep well for up to a week. If you want to store them for a longer period, consider freezing them. Wrap each bar in plastic wrap and then place them in a freezer-safe bag. They can last up to three months in the freezer.

tips to make Rhubarb Cream Cheese Bars

• Ensure the butter and cream cheese are softened for easy mixing.
• Adjust the sugar depending on your personal preference for sweetness, especially based on the tartness of the rhubarb.
• Let the bars cool completely before cutting to get cleaner edges.
• For a twist, add a pinch of cinnamon to the crust for extra flavor.

variation

You can experiment with different fruits in place of rhubarb, like strawberries or blueberries, to create unique flavors while using the same cream cheese base.

FAQs

Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw it and drain any excess liquid before mixing it with sugar and cornstarch.

Can I make these bars gluten-free?
Yes, you can replace all-purpose flour with a gluten-free flour blend to make these bars gluten-free.

How can I make the bars set faster?
If you’re in a hurry, you can refrigerate the bars after baking. This helps them set more quickly before you slice and serve them.

Rhubarb Cream Cheese Bars

Delightful dessert bars combining tart rhubarb and creamy cheese, perfect for spring.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American, Seasonal

Calories: 250

Ingredients Method Notes

Ingredients

  

For the crust

• 1 cup butter, softened Ensure it's softened for easy mixing.
• 1 cup all-purpose flour Can be replaced with gluten-free flour for gluten-free option.
• 1/2 cup powdered sugar
• 1/4 teaspoon salt

For the filling

• 8 oz cream cheese, softened Ensure it's softened for easy mixing.
• 1 cup granulated sugar
• 2 each eggs
• 1 teaspoon vanilla extract
• 2 cups rhubarb, chopped Can use frozen, just thaw and drain excess liquid.
• 1/2 cup granulated sugar (for rhubarb) Adjust based on rhubarb tartness.
• 2 tablespoons cornstarch

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a bowl, combine the butter, flour, powdered sugar, and salt to make the crust. Press this mixture into the bottom of the prepared baking dish.
3. Bake the crust for 15 minutes, or until it is lightly golden.

Filling preparation

1. In another bowl, beat together the cream cheese and sugar until the mixture is smooth.
2. Add the eggs and vanilla, mixing until everything is well combined.
3. In a separate bowl, combine the chopped rhubarb with the sugar and cornstarch.

Assembly

1. Pour the cream cheese mixture over the baked crust, then sprinkle the rhubarb mixture on top.
2. Bake for an additional 30-35 minutes, or until the filling is set.
3. Allow the bars to cool before slicing them into squares.

Notes

Serve bars chilled or at room temperature. For an extra treat, pair with vanilla ice cream or top with whipped cream and berries. Ensure the bars cool completely before cutting for cleaner edges. For flavor variation, add a pinch of cinnamon to the crust.