Delicious Rhubarb Cream Cheese Bars Perfect for Any Celebration
Creamy, sweet, and tangy rhubarb cream cheese bars with a buttery oat crumble topping. The perfect dessert for holidays, parties, and special occasions.
- Prep Time: 20 minutes
- Cook Time: 52 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 teaspoon ground cinnamon
For the Cream Cheese Filling
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 large egg
1/4 cup granulated sugar
For the Rhubarb Layer
2 cups rhubarb, diced
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
For the Crumble Topping
1 cup rolled oats
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup melted butter
Instructions
Preheat the Oven
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish or line it with parchment paper.
Prepare the Crust
In a large bowl, combine the flour, granulated sugar, cinnamon, and softened butter.
Mix until the mixture resembles coarse crumbs.
Press firmly into the bottom of the prepared baking dish.
Bake the Crust
Bake for 10–12 minutes or until lightly golden.
Remove from the oven and allow to cool slightly.
Make the Cream Cheese Layer
In a mixing bowl, beat together the cream cheese, sugar, vanilla extract, and egg until smooth and creamy.
Spread evenly over the partially cooled crust.
Prepare the Rhubarb Layer
In a separate bowl, toss the diced rhubarb with the sugar and flour.
Distribute evenly over the cream cheese filling.
Make the Crumble Topping
Combine the rolled oats, brown sugar, flour, and melted butter in a bowl.
Stir until crumbly.
Assemble and Bake
Sprinkle the crumble topping evenly over the rhubarb layer.
Bake for 35–40 minutes, or until the topping is golden brown and the filling is set.
Cool and Serve
Allow the bars to cool completely before slicing.
Refrigerate for at least 1 hour for cleaner cuts and enhanced flavor.
Notes
Fresh rhubarb provides the best flavor, but frozen rhubarb can be used if thawed and drained.
For a sweeter dessert, increase the sugar in the rhubarb layer by 1–2 tablespoons.
Almond extract can be substituted for vanilla extract for a different flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
These bars can be frozen for up to 2 months.
