Tasty Rhubarb Cream Cheese Bars

This hearty rhubarb cream cheese bar recipe has been my spring and summer dessert staple for years. The perfect balance of tart rhubarb and creamy cheesecake filling nestled between buttery oat crumble layers creates an irresistible treat that disappears quickly at every gathering.

I first discovered this recipe during a spring farmers market haul when I had more rhubarb than I knew what to do with. After experimenting with different variations, this version became the one my family requests the moment rhubarb appears at the market.

Ingredients

• Plain flour: Provides structure and tenderness to both the base and crumble topping
• Traditional oats: Add wonderful texture and nutty flavor to contrast the creamy filling
• Brown sugar: In the crust brings caramel notes that complement the tart rhubarb beautifully
• Unsalted butter: Binds the crust ingredients and creates that perfect crumbly texture
• Cream cheese: Forms the creamy base of the filling, look for full fat for best results
• White sugar: Balances the tartness of the rhubarb without overwhelming it
• Large egg: Provides structure to the filling, helping it set properly
• Vanilla essence: Enhances all the flavors without competing, choose pure extract if possible
• Ground cinnamon and nutmeg: Add warm spice notes that elevate the rhubarb flavor
• Fresh rhubarb: Brings vibrant color and tangy flavor, seek out firm stalks with bright color

Step-by-Step Instructions

Prepare the Crust Base:

Preheat your oven to 350°F and gather all ingredients. Combining the dry ingredients first ensures even distribution of flavor. When cutting in the butter, work quickly with cool hands to maintain small pea sized pieces throughout the mixture. This creates the perfect crumbly texture once baked.

Form the Base Layer:

Use firm pressure when pressing half the mixture into your baking pan. A flat bottomed measuring cup works perfectly to create an even layer. Be sure to press the mixture all the way to the edges for clean slices later.

Create the Cream Cheese Filling:

The stand mixer makes this step effortless but a hand mixer works too. The key is achieving a completely smooth consistency before adding other ingredients. Room temperature cream cheese is crucial here to avoid lumps. Beat until the mixture looks silky and free of any cream cheese chunks.

Incorporate the Rhubarb:

When folding in the rhubarb, use a gentle touch with a silicone spatula. Overmixing can break down the rhubarb pieces and release too much moisture. The rhubarb should be evenly distributed throughout the filling for consistent flavor in every bite.

Top and Bake to Perfection:

Sprinkle the remaining crumble mixture evenly over the filling, allowing some of the cream cheese layer to peek through. This creates an attractive finish and ensures proper baking. The bars are done when the top is golden brown and the center just barely jiggles when gently shaken.

The cinnamon and nutmeg might seem like small additions, but they make all the difference in this recipe. My grandmother always said that nutmeg was the secret ingredient that made people ask for her recipe. I remember watching her grate fresh nutmeg over the filling, a tradition I continue whenever I make these bars.

Selecting the Perfect Rhubarb

When shopping for rhubarb, look for firm, crisp stalks with shiny skin. The color can range from pale green to deep red, but color doesn't indicate ripeness. Avoid stalks that appear wilted or have soft spots. If harvesting from your garden, remember that rhubarb leaves are toxic and should be discarded. For this recipe, smaller, tender stalks often provide the best flavor, though any rhubarb will work beautifully.

Serving Suggestions

These versatile bars shine in multiple settings. For brunch, serve them alongside fresh berries and coffee. As a dessert, try warming a bar slightly and topping with vanilla bean ice cream for a delightful contrast of temperatures. A dollop of lightly sweetened whipped cream and a sprinkle of cinnamon creates an elegant presentation for afternoon tea. The bars also pair wonderfully with a cup of Earl Grey or a dessert wine like Moscato.

Substitutions and Variations

While this recipe shines with rhubarb, you can create seasonal variations year round. In summer, substitute half the rhubarb with fresh strawberries for a classic flavor combination. Fall calls for diced apples with extra cinnamon, while winter welcomes cranberries with orange zest. For dietary needs, gluten free flour blends work well in equal amounts, though the texture will be slightly different. Vegan cream cheese and a flax egg can accommodate plant based diets with good results.

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Recipe FAQs

→ Can I use frozen rhubarb instead of fresh?

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

→ How do I know when the bars are fully baked?

The bars are done when the crumble topping turns light golden brown and the filling appears set but still has a slight jiggle in the center. The edges might bubble slightly. If you insert a toothpick near the center, it should come out mostly clean with perhaps a few moist crumbs.

→ Can I substitute the rhubarb with other fruits?

Absolutely! Strawberries pair wonderfully with rhubarb, or you can completely substitute with berries, diced apples, or peaches. Just keep the total fruit amount to about 1½ cups, and adjust sugar if using sweeter fruits.

→ Why did my filling turn out runny?

Runny filling usually happens when there's too much moisture from the rhubarb. Make sure to chop the rhubarb into small pieces, avoid using frozen rhubarb without draining well, and allow the bars to cool completely before cutting to give the filling time to set properly.

→ What's the best way to cut these bars neatly?

For clean cuts, refrigerate the fully cooled bars for at least 2 hours before cutting. Use a sharp knife dipped in hot water and wiped clean between cuts. Let the bars sit at room temperature for 15-20 minutes before serving for the best flavor and texture.

→ Can I make these bars gluten-free?

Yes, you can substitute the plain flour with a 1:1 gluten-free baking flour blend. Make sure to use certified gluten-free oats as well. The texture might be slightly different, but the bars will still be delicious.