Buttery Rhubarb Cream Cheese Bars

This luscious rhubarb bar recipe transforms the tart spring vegetable into a decadent dessert that balances sweet and tangy flavors perfectly. The buttery oat base provides the perfect foundation for the vibrant rhubarb filling, while the cream cheese topping adds a silky finish that makes these bars utterly irresistible.

I first made these bars when my neighbor shared an abundance of garden rhubarb, and they've become my signature spring dessert. Even people who claim not to like rhubarb request the recipe after trying these creamy, tangy bars.

Ingredients

• Rhubarb: Fresh stalks provide the signature tartness and beautiful pink hue. Look for firm stalks with vibrant color
• Granulated sugar: Tames the natural tartness of rhubarb. The exact amount can be adjusted based on your preference and the tartness of your rhubarb
• Cornstarch: Creates the perfect thickness for the filling. Always dissolve in cold liquid first for best results
• Vanilla extract: Adds depth and warmth to both the filling and topping. Use pure extract for best flavor
• Cream cheese: The foundation of the creamy topping. Allow to soften at room temperature for at least 30 minutes for the smoothest result
• Powdered sugar: Sweetens the topping without grittiness. Sift first if you notice any lumps
• Butter: Creates a rich, crumbly crust. European style butter with higher fat content makes an even more decadent base
• All purpose flour: Provides structure to the crust. Measure by spooning into measuring cups and leveling off for accuracy
• Rolled oats: Adds wonderful texture and nutty flavor to the crust. Old fashioned oats work better than quick oats here
• Brown sugar: Brings caramel notes to the crust. Dark brown sugar intensifies this effect if you prefer

Step by Step Instructions

Prepare the Crust:

Preheat your oven to 350°F and lightly grease a 9×13 baking dish or line with parchment paper for easy removal. In a large bowl, thoroughly combine the flour, rolled oats, and brown sugar, then pour in the melted butter. Mix until you achieve a crumbly consistency where all dry ingredients are moistened. Press this mixture firmly and evenly into the bottom of your prepared baking dish, using the back of a measuring cup to create a compact layer. Bake for exactly 15 minutes until just starting to turn golden at the edges.

Create the Rhubarb Filling:

While the crust bakes, combine chopped rhubarb, granulated sugar, and cornstarch in a medium saucepan over medium heat. Cook for approximately 8 to 10 minutes, stirring constantly to prevent burning. The mixture will gradually thicken and the rhubarb will break down into a compote consistency. When it coats the back of a spoon, remove from heat and stir in vanilla extract. Allow to cool slightly while the crust finishes baking.

Combine Crust and Filling:

Remove the partially baked crust from the oven but keep the oven on. Pour the warm rhubarb mixture over the hot crust and spread into an even layer reaching all corners. Return the dish to the oven and bake for an additional 10 to 15 minutes until the filling appears set but still slightly jiggly in the center. Remove from oven and cool completely on a wire rack before adding the topping.

Prepare Cream Cheese Topping:

In a medium bowl, beat the softened cream cheese until completely smooth with no lumps, about 2 minutes. Gradually add the powdered sugar and continue beating until fully incorporated and fluffy. Add vanilla extract and beat for another minute until the mixture is silky and spreadable. Refrigerate briefly if too soft to spread cleanly.

Assemble and Chill:

Once the rhubarb layer has cooled completely to room temperature, gently spread the cream cheese topping over the surface in an even layer. Use an offset spatula for the smoothest finish. Refrigerate the bars for at least 2 hours or preferably overnight to allow all layers to set properly and flavors to meld.

Serve:

When ready to serve, use a sharp knife to cut into squares, wiping the blade clean between cuts for the neatest presentation. For the most beautiful presentation, trim the edges before cutting into 16 even squares.

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The rhubarb filling is truly the star of this recipe. I grow several varieties in my garden, and I've found that the redder stalks create the most beautiful pink filling. My grandmother taught me to always harvest rhubarb before it flowers for the most tender texture and best flavor.

Seasonal Variations

While classic rhubarb bars are perfect for spring, you can adapt this recipe year round. In summer, replace half the rhubarb with fresh strawberries for classic strawberry rhubarb bars. During fall, try adding cinnamon and nutmeg to the crust mixture for warming spice notes. Winter versions work beautifully with frozen rhubarb you preserved from spring simply thaw and drain excess liquid before cooking.

Storage Guidelines

These bars keep beautifully in the refrigerator for up to 5 days when stored in an airtight container. For longer storage, you can freeze individual bars on a parchment lined baking sheet until solid, then transfer to freezer bags where they'll keep for up to 3 months. Thaw overnight in the refrigerator before serving. The texture of the cream cheese layer remains surprisingly creamy even after freezing and thawing.

Troubleshooting Tips

If your rhubarb filling seems too runny after cooking, mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir into the hot mixture. Continue cooking for another minute until thickened. For bars that are too tart, dust with additional powdered sugar just before serving. If your crust crumbles when cutting, refrigerate longer or briefly freeze the bars before slicing with a hot knife.

Recipe FAQs

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well in this recipe. Thaw it completely and drain excess liquid before using. You may need to increase the cornstarch slightly (by about 1/2 tablespoon) to account for the extra moisture.

→ How should I store these rhubarb bars?

Store the bars in an airtight container in the refrigerator for up to 5 days. The cream cheese topping means they should not be left at room temperature for extended periods.

→ Can I make these bars ahead of time?

Absolutely! These bars actually benefit from being made ahead as the chilling time allows the layers to set properly. Make them up to 2 days before serving for best results.

→ What can I substitute for rhubarb if it's not in season?

Strawberries are a classic substitute that pair beautifully with the cream cheese topping. Tart apples, cranberries, or a mix of berries can also work well while maintaining the sweet-tart balance.

→ Are these bars freezer-friendly?

Yes, they freeze well. Cut into individual portions, place in an airtight container with parchment paper between layers, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

→ Can I make these bars gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free oats for the crust. The texture may be slightly different, but the bars will still be delicious.