Sweet-Tart Rhubarb Bars with Creamy Topping (Print version)
Buttery oat crust, jammy rhubarb filling, and a cool cream cheese topping make these bars bright, creamy, and easy to slice.
# Ingredients:
For the oat crust
01 -
1 1/2 cups (190 g) all-purpose flour
02 -
1 1/4 cups (125 g) old-fashioned oats
03 -
3/4 cup (150 g) packed light brown sugar
04 -
1/2 teaspoon fine salt
05 -
1 cup (225 g) unsalted butter, melted
For the rhubarb filling
06 -
4 cups (480 g) chopped fresh rhubarb, leaves discarded
07 -
1 cup (200 g) granulated sugar
08 -
3 tablespoons cornstarch
09 -
1 tablespoon fresh lemon juice
10 -
1 teaspoon vanilla extract
11 -
1/4 teaspoon fine salt
For the creamy topping
12 -
8 oz (225 g) full-fat cream cheese, softened
13 -
1 cup (120 g) powdered sugar
14 -
1 teaspoon vanilla extract
15 -
1 teaspoon lemon zest
16 -
1 cup (240 ml) cold heavy cream
# Instructions:
01 -
Heat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
02 -
Stir the flour, oats, brown sugar, and salt in a bowl. Add the melted butter and mix until evenly moistened, then press firmly into the prepared pan.
03 -
Bake the crust for 12 minutes, until the edges look lightly set. Keep the oven on.
04 -
Toss the chopped rhubarb with granulated sugar, cornstarch, lemon juice, vanilla, and salt until well coated.
05 -
Spread the rhubarb mixture over the warm crust. Bake for 30-35 minutes, until the filling is bubbling and the rhubarb is tender. Cool completely.
06 -
Beat the softened cream cheese, powdered sugar, vanilla, and lemon zest until smooth. Add the cold heavy cream and beat until thick, creamy, and spreadable.
07 -
Spread the topping over the cooled rhubarb layer. Refrigerate for at least 2 hours before lifting from the pan and cutting into bars.
# Good to know:
01 -
Best served chilled for clean layers and a firm creamy topping.
02 -
Use only rhubarb stalks and discard the leaves.
03 -
The bars can be made 1 day ahead.