Rhubarb Cream Cheese Bars (Print Version)
Buttery oat crust topped with tangy cream cheese filling and fresh rhubarb, finished with a golden crumble topping.
# Ingredients:
→ Crust and Topping
01 -
1 1/4 cups plain flour
02 -
1/2 cup traditional oats
03 -
1/2 cup brown sugar
04 -
1/2 teaspoon kosher salt
05 -
1/2 cup unsalted butter, softened
→ Filling
06 -
8 ounces softened cream cheese
07 -
3/4 cup white sugar
08 -
1 large egg
09 -
1 teaspoon vanilla essence
10 -
1/2 teaspoon ground cinnamon
11 -
1/6 teaspoon ground nutmeg
12 -
1 1/2 cups diced rhubarb
# Steps to Follow:
01 -
Preheat your oven to 175°C (350°F). In a medium bowl, combine the flour, oats, sugar, and salt. Use a rigid pastry blender to cut in the butter until the mixture resembles pea-sized crumbles.
02 -
Press half of the crust mixture firmly into an ungreased 23cm x 23cm (9” x 9”) baking pan to form an even base. Set the remaining crust mixture aside for the topping.
03 -
In a stand mixer bowl, blend the cream cheese, sugar, and egg on medium speed for 1 minute until smooth. Add the vanilla extract, cinnamon, and nutmeg, blending until combined.
04 -
Gently fold the diced rhubarb into the cream cheese mixture. Spread this filling evenly over the pressed crust in the baking pan. Sprinkle the remaining crust mixture over the filling to create a crumble topping.
05 -
Bake the bars in the preheated oven for 40 minutes until the topping is golden brown and the filling is set. Once baked, cool completely on a wire rack before serving.
# Additional Notes:
01 -
For best results, allow the bars to cool fully to achieve a firm texture for serving.
02 -
Store the bars in an airtight container in the refrigerator for up to 5 days.
03 -
To freeze, wrap bars individually in plastic wrap and place them in a freezer bag. They can be stored for up to 3 months.
04 -
After freezing, thaw in the refrigerator overnight and let sit at room temperature for 15-20 minutes before serving for optimal texture.