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Rhubarb Cream Cheese Bars

Ultimate Rhubarb Cream Cheese Bars for a Sweet Summer Treat

These Rhubarb Cream Cheese Bars blend a buttery crust with a creamy, sweet-tart filling, making them an irresistible summer dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour substitute with gluten-free blend for gluten-free version
  • 1 cup old-fashioned oats can be replaced with quick-cooking oats
  • 1/2 cup brown sugar white sugar can be used, slight flavor change may occur
  • 1/4 teaspoon kosher salt sea salt is a great substitute
  • 1/2 cup unsalted butter replace with coconut oil for dairy-free option
For the Filling
  • 8 ounces cream cheese consider Neufchâtel cheese for a lighter version
  • 1/2 cup granulated sugar adjust based on sweetness preference
  • 1 large egg can substitute with a flax egg for vegan option
  • 1 teaspoon pure vanilla extract opt for pure extract for best taste
  • 1/2 teaspoon cinnamon adjust or omit based on preference
  • 1 pinch nutmeg adjust or omit based on preference
  • 1 cup chopped rhubarb can replace with apples or strawberries if unavailable

Equipment

  • 9x9-inch baking pan
  • Mixing Bowl
  • Stand mixer

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C). Gather your ingredients and a 9x9-inch baking pan.
  2. In a medium bowl, combine the flour, oats, brown sugar, and salt. Cut in the softened butter until the mixture resembles pea-sized crumbles.
  3. Press half of the crumb mixture into the bottom of the ungreased pan to form the crust layer.
  4. Beat the cream cheese, sugar, and egg in a stand mixer until smooth and creamy, about 2-3 minutes.
  5. Add the vanilla, cinnamon, and nutmeg on low speed until combined. Fold in the chopped rhubarb gently.
  6. Spread the cream cheese mixture over the crust and sprinkle the remaining crumb mixture on top.
  7. Bake for 40 minutes, or until the topping is lightly browned and the filling is set.
  8. Cool completely on a rack, then cut into squares and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for easy blending. Pack the crust mixture firmly into the pan for even baking. If using frozen rhubarb, drain excess moisture to maintain structure.

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