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–+ servings
Rhubarb Bars with Cream Cheese

Spring Bliss: Rhubarb Bars with Cream Cheese Delight

These Rhubarb Bars with Cream Cheese offer a nostalgic spring dessert blending tangy rhubarb and creamy frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-purpose flour Can be replaced with gluten-free flour if needed.
  • 1/2 cup Brown sugar White sugar is a suitable substitute.
  • 1 cup Old-fashioned oats Quick oats can be used, but may alter the texture.
  • 1/2 cup Unsalted butter Coconut oil is a great dairy-free alternative.
For the Filling
  • 2 cups Rhubarb Fresh is best, thawed frozen works too.
  • 1 cup Granulated sugar Adjust to taste, especially with added strawberries.
  • 1 tablespoon Cornstarch Arrowroot is a suitable alternative.
  • 1 teaspoon Vanilla extract Opt for pure vanilla for best taste.
For the Cream Cheese Topping
  • 8 oz Cream cheese Neufchâtel can be a lighter substitute.
  • 1 cup Powdered sugar Adjust according to your sweetness preference.

Equipment

  • 9x13-inch baking dish
  • Saucepan
  • mixing bowl
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by lining it with parchment paper or greasing it.
  2. In a medium bowl, mix together all-purpose flour, brown sugar, old-fashioned oats, and melted unsalted butter until it resembles coarse crumbs. Press evenly into the bottom of the baking dish. Bake for 15 minutes or until golden brown.
  3. In a saucepan over medium heat, combine chopped fresh rhubarb, granulated sugar, cornstarch, and a splash of water. Stir continuously until thickened and glossy, about 5-7 minutes. Remove from heat and stir in vanilla extract.
  4. Pour the warm rhubarb mixture over the baked crust and spread evenly with a spatula.
  5. Return the dish to the oven and bake for an additional 10-15 minutes. The filling should be set but slightly jiggle in the center.
  6. In a mixing bowl, beat softened cream cheese, powdered sugar, and a splash of vanilla until smooth. Spread over cooled rhubarb layer.
  7. Cover with plastic wrap and chill in the refrigerator for at least 2 hours to set.
  8. Slice into squares and serve. Enjoy your Rhubarb Bars with Cream Cheese!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best flavor, use fresh rhubarb and chill the bars well after assembling.

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