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Rhubarb Bars with Cream Cheese Recipe (Deliciously Tart and Sweet!)

Rhubarb Bars with Cream Cheese

Welcome to a delightful journey into the world of baking with our Rhubarb Bars with Cream Cheese. These scrumptious bars combine the tangy flavor of rhubarb with a rich, creamy filling that will satisfy your sweet tooth and impress your friends and family. Perfect for spring and summer gatherings, these bars are not only delicious but also easy to make, making them an ideal choice for both novice and experienced bakers alike.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 0.25 tsp salt
For the Filling
  • 2 cups rhubarb chopped
  • 1 cup granulated sugar
  • 1 cup cream cheese softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.25 cup all-purpose flour
  • 0.5 tsp baking powder

Equipment

  • 9x13 inch Baking Dish
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Cooling rack
  • Parchment paper

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease your baking dish with butter or cooking spray, or line it with parchment paper for easy removal.
  2. Step 2: In a medium bowl, combine the all-purpose flour, granulated sugar, softened butter, vanilla extract, and salt. Mix until it resembles coarse crumbs.
  3. Step 3: Press the crust mixture evenly into the bottom of your prepared baking dish. Bake for 15 minutes until lightly golden brown.
  4. Step 4: In a large bowl, combine the chopped rhubarb and 1 cup of granulated sugar. Let sit for about 10 minutes to release juices.
  5. Step 5: In another bowl, beat the softened cream cheese until smooth. Add the eggs, vanilla extract, all-purpose flour, and baking powder. Mix until well combined.
  6. Step 6: Gently fold the rhubarb mixture into the cream cheese mixture.
  7. Step 7: Pour the filling over the baked crust and spread evenly.
  8. Step 8: Bake for an additional 30-35 minutes until the filling is set and lightly browned on top.
  9. Step 9: Allow to cool completely in the pan on a cooling rack. Slice into bars and serve.

Notes

Store leftover bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months.