Rhubarb Bars with Cream Cheese

Rhubarb Bars with Cream Cheese have always been my favorite way to celebrate that short window when rhubarb starts showing up at the markets. These dessert bars layer a buttery oat crust with a perfectly sweet and tangy rhubarb filling. Then comes the crowning touch: a cool cream cheese topping that turns this into a dish people cannot stop talking about. I love that they keep so well in the fridge, so you can sneak a bar any time your sweet tooth calls.

I remember discovering this recipe after bringing home a big bunch of rhubarb from the farmers market. My kids ate half the pan before dinner and declared it the best dessert I had made all spring.

Ingredients

• Chopped rhubarb: two cups go for crisp pink stalks that are heavy for their size as fresher rhubarb delivers the most vibrant flavor
• Granulated sugar: one cup needed to balance rhubarb’s tartness look for pure white sugar for the best results
• Cornstarch: two tablespoons ensures your filling sets up sliceable and glossy
• Vanilla extract: one teaspoon real vanilla adds warmth and roundness to both filling and topping
• Cream cheese: eight ounces opt for full fat and bring to room temp for the silkiest finish
• Powdered sugar: one cup this melts smoothly into the cream cheese for a soft topping
• Butter: one cup melted unsalted butter will give you the deepest flavor and best texture
• All purpose flour: one cup measured by the spoon and level method for accuracy
• Rolled oats: one cup these give the crust a nutty hearty chew use old fashioned not instant
• Brown sugar: half cup for extra depth and caramelly undertones in the base layer

Instructions

Prepare the Pan:

Start by preheating your oven to three hundred fifty degrees Fahrenheit and lining a nine by thirteen inch baking dish with parchment so the bars lift out easily

Make the Oat Crust:

In a large mixing bowl combine flour oats brown sugar and the melted butter stir with a fork until all the dry bits are moistened then press evenly into the pan with clean hands this becomes your sturdy foundation

Bake the Base:

Slide the pan into the middle rack and bake for fifteen minutes just until dry and set not deeply golden you want it to remain slightly soft as it will bake again

Cook the Rhubarb Filling:

While the crust is in the oven place the rhubarb granulated sugar and cornstarch in a medium saucepan set over medium heat stir constantly as the mixture bubbles and thickens the rhubarb should fully soften by about six minutes remove from heat and stir in the vanilla for fragrance

Layer and Bake Again:

Pour the warm rhubarb mixture evenly over the parbaked crust use a spatula to nudge it into the corners return to the oven for another ten to fifteen minutes the filling should look glossy and not jiggly

Beat the Cream Cheese Topping:

In a fresh bowl add the softened cream cheese powdered sugar and a splash more vanilla beat with an electric mixer until totally smooth and creamy this takes about two minutes

Frost and Chill:

Once the bars have completely cooled after baking carefully spread the fluffy cream cheese topping all over using an offset spatula for the cleanest look slide the pan into the fridge for at least two hours to set up

Cut and Serve:

After chilling use a sharp knife dipped in hot water clean off between each cut slice into squares and lift each bar gently for serving

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Some of my fondest memories are making these bars with my grandmother on cool damp spring evenings she believed the secret to great rhubarb bars was tasting a bit of the raw filling for perfect sweetness before baking I still do this every year

Storage Tips

These bars store best in the refrigerator in an airtight container for up to five days The creamy topping sets up firmer overnight and the crust softens in the most delicious way If you want to freeze them just wrap individual bars in parchment and place in a zip top bag Thaw in the fridge overnight for perfect texture

Ingredient Substitutions

You can swap strawberries for half of the rhubarb if you want a more mellow bar Lemon zest in the cream cheese adds brightness and you can use gluten free flour and oats for a celiac friendly treat If you are out of brown sugar just add an extra spoon of molasses to regular sugar

Serving Suggestions

They are perfect chilled on a hot afternoon but also fantastic alongside a mug of hot tea I sometimes dust the top lightly with extra powdered sugar right before serving or top each bar with a thin slice of fresh strawberry for color

Cultural and Historical Context

Rhubarb has deep roots in northern and eastern Europe where it brightens up desserts during the cool transition from winter to spring People have prized it for centuries for its unique tang This style of bar is especially popular in rural communities where home bakers make the most of their short growing season

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Serve these bars well chilled for the best flavor and texture. They are sure to become a seasonal tradition in your kitchen too.

Frequently Asked Questions

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb can be used. Thaw and drain excess liquid before cooking to maintain texture.

→ How do I achieve clean slices?

Clean your knife between each cut and ensure the bars are well chilled for the neatest squares.

→ What can I add for extra flavor?

Try adding chopped strawberries to the filling or a sprinkle of lemon zest to the cream cheese layer for brightness.

→ Can these bars be made ahead?

Yes, chilling for several hours or overnight enhances flavor and structure, making them easy to slice and serve.

→ How do I store the bars?

Keep bars refrigerated in an airtight container for up to four days to maintain freshness and texture.