Rhubarb Cream Cheese Bars (Print Version)
Tangy rhubarb and cream cheese filling between buttery oat crumble layers, creating the perfect balance of flavors and textures.
# 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 cream cheese, softened
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 350°F (175°C).
02 -
In a bowl, combine plain flour, oats, brown sugar, kosher salt, and softened butter. Mix until crumbly.
03 -
Take half of the prepared crust mixture and press it firmly into an ungreased 9” x 9” baking pan to form the base layer.
04 -
In the bowl of a stand mixer, beat cream cheese, white sugar, and egg until smooth. Stir in vanilla essence, ground cinnamon, and ground nutmeg.
05 -
Gently fold the diced rhubarb into the cream cheese mixture. Spread this filling over the pressed crust layer in the pan. Sprinkle the remaining crust mixture evenly over the filling to create a crumble topping.
06 -
Bake in the oven for approximately 40 minutes, until the topping is lightly browned and the filling is set. Remove from the oven and cool completely on a cooling rack before serving.
# Additional Notes:
01 -
For a gluten-free adaptation, substitute the plain flour with a 1:1 gluten-free baking blend.
02 -
For a dairy-free version, use plant-based alternatives for butter, cream cheese, and milk.