Rhubarb Bars with Cream Cheese (Print Version)

Tangy rhubarb meets creamy topping on a golden oat crust for a deliciously sweet, crowd-pleasing treat.

# Ingredients:

→ Fruit Filling

01 - 480 grams chopped rhubarb
02 - 200 grams granulated sugar
03 - 16 grams cornstarch
04 - 5 milliliters vanilla extract

→ Cream Cheese Layer

05 - 225 grams cream cheese, softened
06 - 120 grams powdered sugar
07 - 5 milliliters vanilla extract

→ Oat Crust

08 - 230 grams unsalted butter, melted
09 - 125 grams all-purpose flour
10 - 90 grams rolled oats
11 - 100 grams brown sugar

# Instructions:

01 - Preheat oven to 175°C and line a 23×33 cm baking pan with parchment or lightly grease.
02 - Combine flour, oats, and brown sugar in a bowl. Pour in the melted butter and mix until crumbly. Press mixture firmly into the prepared pan and bake for 15 minutes.
03 - In a saucepan over medium heat, combine chopped rhubarb, granulated sugar, and cornstarch. Stir continuously and cook until mixture thickens, about 7–10 minutes. Remove from heat and stir in vanilla extract.
04 - Spread the thickened rhubarb filling evenly over the pre-baked crust. Return to oven and bake for an additional 10–15 minutes until the filling is set.
05 - Using a mixer, beat cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy.
06 - Allow baked layers to cool completely. Gently spread cream cheese mixture over the cooled base. Refrigerate for at least 2 hours or until fully set.
07 - Cut into squares using a cleaned knife for neat edges. Serve chilled.

# Notes:

01 - Incorporate chopped strawberries in the fruit layer for added sweetness. Lemon zest can be added to the cream cheese for extra brightness. Clean the knife between cuts for best presentation.

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