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Rhubarb Bars with Cream Cheese Recipe (Deliciously Easy!)

Rhubarb Bars with Cream Cheese

Welcome to the delightful world of Rhubarb Bars with Cream Cheese! If you’re looking for a sweet treat that perfectly balances tangy and creamy flavors, you’ve just hit the jackpot. These bars are not only easy to make but also a fantastic way to use up fresh rhubarb, which is often in season during the spring and early summer months.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 cup chopped rhubarb
  • 1 cup cream cheese softened
  • 1/2 cup granulated sugar for filling
  • 1 whole egg
  • 1 teaspoon vanilla extract

Equipment

  • 9x9-inch baking pan
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber spatula or wooden spoon
  • Electric mixer or whisk
  • Sharp knife for chopping rhubarb
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan with butter or cooking spray to prevent sticking.
  2. Step 2: In a mixing bowl, combine all-purpose flour, rolled oats, brown sugar, granulated sugar, baking soda, and salt. Stir until well mixed. Pour in melted unsalted butter and combine until the mixture resembles coarse crumbs.
  3. Step 3: Press half of the oat mixture firmly into the bottom of the prepared baking pan to form a solid crust.
  4. Step 4: In another bowl, beat softened cream cheese with granulated sugar, egg, and vanilla extract until smooth and creamy. Spread this mixture evenly over the crust.
  5. Step 5: Sprinkle chopped rhubarb evenly on top of the cream cheese layer, then sprinkle the remaining oat mixture over the rhubarb layer.
  6. Step 6: Bake for 35-40 minutes, or until the top is golden brown and the rhubarb is tender. Let cool completely in the pan.
  7. Step 7: Once cooled, cut into squares or rectangles for serving.

Notes

Store leftover rhubarb bars in an airtight container in the refrigerator for up to one week. These bars freeze well; wrap tightly in plastic wrap and store in an airtight container.