Tasty Rhubarb Cream Cheese Bars

This rustic rhubarb cream cheese dessert transforms tart spring rhubarb into a decadent layered treat that balances sweet and tangy flavors perfectly. The buttery oat crust provides the ideal foundation for the creamy cheese filling studded with ruby-red rhubarb pieces.

I first made these bars for a spring garden party, and they disappeared faster than any other dessert. Now they've become my signature contribution to family gatherings from April through June when fresh rhubarb is plentiful.

Ingredients

• Plain flour: Forms the foundation of our shortbread-like crust and crumble topping
• Traditional oats: Add wonderful texture and a subtle nutty flavor to complement the rhubarb
• Brown sugar: Brings caramel notes to the crust while white sugar balances the tart rhubarb
• Kosher salt: Enhances all flavors and creates depth in the dessert
• Unsalted butter: Provides richness and helps achieve that perfect crumbly texture
• Cream cheese: Creates the luxurious tangy filling that pairs beautifully with rhubarb
• Egg: Binds the filling and gives it structure when baked
• Vanilla essence: Adds warmth and aromatic sweetness
• Cinnamon and nutmeg: Bring subtle warmth that enhances the rhubarb flavor
• Fresh rhubarb stalks: Should be bright pink to red for the best color and flavor

Step-by-Step Instructions

Preheat Oven and Prepare Crust Mixture:

Begin by preheating your oven to 350°F. While it heats, combine the flour, oats, brown sugar, and salt in a large bowl. Cut in the softened butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. The texture should be just moist enough to hold together when pressed.

Press Crust into Pan:

Take half of the prepared crust mixture and firmly press it into an ungreased 9" x 9" baking pan. Use the bottom of a measuring cup to create a smooth, even base layer across the entire pan. This compacted base will provide structural support for the creamy filling.

Prepare Rhubarb & Cream Cheese Filling:

In a stand mixer with the paddle attachment, beat the cream cheese until smooth and fluffy, about 2 minutes. Add the white sugar gradually and continue mixing until fully incorporated. Add the egg, vanilla, cinnamon, and nutmeg, mixing on low speed until just combined. Avoid overmixing which can incorporate too much air.

Fold in Rhubarb and Assemble:

Gently fold the diced rhubarb into the cream cheese mixture using a rubber spatula. Pour this filling over the pressed crust, spreading it evenly to the edges. Sprinkle the remaining crust mixture over the top, creating a rustic crumble layer. Do not press down on this top layer to maintain its crumbly texture.

Bake and Cool:

Bake in the preheated oven for approximately 40 minutes. Look for light golden edges and a set center that still has a slight jiggle. Allow the bars to cool completely in the pan on a wire rack before cutting, which will take about 2 hours. For cleaner cuts, refrigerate for an hour after cooling.

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The first time I made these bars, I was skeptical about the amount of rhubarb, thinking it might make the dessert too tart. But the cream cheese filling mellows the rhubarb perfectly, creating what my grandmother calls "the perfect spring dessert." She now requests these bars instead of her traditional rhubarb pie for her April birthday.

Selecting the Perfect Rhubarb

When shopping for rhubarb, look for stalks that are firm and crisp with shiny skin. The redder the stalks, the sweeter they will be naturally, though green stalks work fine too. Avoid any stalks that appear wilted or have soft spots. Remember to discard all leaves as they contain oxalic acid and are toxic. For this recipe, smaller, younger stalks tend to be more tender and require less cooking time.

Make-Ahead Options

These bars actually improve with time as the flavors meld together. You can prepare them up to two days before serving. For longer storage, cut the cooled bars and place them in an airtight container with parchment paper between layers. They freeze beautifully for up to three months. To serve after freezing, thaw overnight in the refrigerator and bring to room temperature for about 30 minutes before serving for the best texture and flavor.

Seasonal Adaptations

While this recipe shines with spring rhubarb, you can adapt it throughout the year. In summer, replace half the rhubarb with fresh strawberries for a classic flavor combination. Fall brings the opportunity to substitute diced apples tossed with extra cinnamon. During winter months when fresh rhubarb is unavailable, thawed frozen rhubarb works well but should be thoroughly drained of excess moisture before adding to the filling.

Serving Suggestions

These versatile bars can be dressed up or down depending on the occasion. For an elegant dessert, serve slightly chilled with a dollop of lightly sweetened whipped cream and a fresh mint leaf. For brunch, pair with a cup of Earl Grey tea or coffee. The bars also make excellent picnic treats as they travel well and can be eaten by hand. Consider dusting with powdered sugar just before serving for an extra touch of sweetness and visual appeal.

Recipe FAQs

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well. Thaw it completely first and drain excess liquid to prevent the filling from becoming too wet. You may need to add an extra tablespoon of flour to the filling to compensate for additional moisture.

→ How should I store these bars?

Store in an airtight container in the refrigerator for up to 5 days. The cream cheese filling requires refrigeration. Allow to come to room temperature for about 15-20 minutes before serving for the best flavor and texture.

→ Can I substitute the rhubarb with other fruits?

Absolutely! Strawberries pair beautifully with rhubarb (use 1 cup rhubarb and 1/2 cup strawberries). Other tart fruits like raspberries, blackberries, or sour cherries also work well as substitutes while maintaining the flavor balance.

→ Can I make these bars ahead of time?

Yes, these bars can be made 1-2 days in advance. In fact, the flavors develop and meld together beautifully after chilling overnight. Perfect for preparing ahead for gatherings.

→ What's the best way to cut clean bars?

For the cleanest cuts, refrigerate the bars until completely chilled (at least 4 hours or overnight). Use a sharp knife dipped in hot water and wiped clean between cuts. This prevents sticking and gives you neat, professional-looking bars.

→ Are these bars freezer-friendly?

Yes, they freeze well for up to 3 months. Cut into individual portions, wrap each in plastic wrap, and store in a freezer container. Thaw overnight in the refrigerator before serving.