Rhubarb Bars with Cream Cheese
I still remember the first cool October afternoon I baked these rhubarb bars — the house smelled like cinnamon and butter, and a steaming mug of tea sat by the window as leaves tumbled past. That memory is why these Rhubarb Bars with Cream Cheese have become a reader favorite: they’re cozy, tangy, and just the kind of seasonal treat that turns an ordinary afternoon into something special. If you love baking with fresh produce and crave desserts that balance sweet and tart, this easy-to-follow recipe will be your new go-to.
Why this recipe works
The silky cream cheese layer softens rhubarb’s tang while a tender shortbread base keeps every bite pleasantly rich. This recipe is straightforward enough for beginners and flexible enough for bakers who want to experiment. For another creamy twist on comfort food, try our spiced comfort meals with cream cheese after you’ve finished these bars.
Ingredients list
Makes one 9×13-inch pan
For the crust and topping:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
For the cream cheese layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 egg
- 1/2 teaspoon vanilla extract
For the rhubarb filling:
- 3 cups chopped fresh rhubarb (trimmed)
- 3/4 cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (optional)
If you’re feeling indulgent, serve warm with a scoop of vanilla ice cream for contrast; for more baked-sweet inspiration, don’t miss this vanilla cake with honey buttercream that pairs well with fruit desserts.
Step-by-step instructions
Prep and preheat
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
Make the crust
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Add softened butter and vanilla. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Press about two-thirds of the crumb mixture firmly into the prepared pan to form an even crust layer.
Prepare the cream cheese layer
- Beat cream cheese and powdered sugar until smooth. Add the egg and vanilla and mix until just combined.
- Spread this mixture evenly over the crust.
Cook the rhubarb filling
- Toss chopped rhubarb with sugar, cornstarch, lemon juice, and cinnamon. Microwave for 2–3 minutes or cook briefly on the stovetop until the mixture thickens slightly but still holds some texture.
- Spoon the rhubarb evenly over the cream cheese layer.
Finish and bake
- Sprinkle the remaining crumb mixture over the rhubarb, pressing lightly so some crumbs stick.
- Bake for 35–40 minutes, until the top is golden and the cream cheese layer is set.
- Cool completely in the pan on a wire rack, then chill for at least 2 hours before slicing for clean bars.
If you enjoy handheld frozen treats, try a fruity option like our cashew ice cream bars for a summer twist.
Tips for success
- Use firm, fresh rhubarb for the best texture; if rhubarb is very tart, increase sugar by 1–2 tablespoons.
- Soften cream cheese to room temperature so the layer spreads smoothly and bakes evenly.
- Don’t skip chilling: cooling helps the cream cheese layer firm up and makes slicing neater.
- For tidy slices, chill the pan and run a sharp knife under hot water, wiping it clean between cuts.
For savory inspiration to balance your baking day, browse hearty ideas like this cheese broth and potato dishes.
Possible variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour and add 1/2 teaspoon xanthan gum if your blend lacks it.
- Streusel topping: Mix 1/2 cup oats, 1/2 cup brown sugar, 1/3 cup flour, and 4 tablespoons butter for a crunchy streusel in place of the extra crumb topping.
- Mixed berries: Swap half the rhubarb for strawberries or raspberries for a sweeter, jammy filling.
- Nutty crunch: Fold 1/2 cup chopped toasted almonds into the crumb mixture.
If you want a dinner pairing that’s both comforting and family-friendly, consider serving these bars after honey chicken with mac and cheese for a crowd-pleasing meal.
Storage recommendations
- Room temperature: Store covered at room temperature for up to 24 hours.
- Refrigeration: Keep in an airtight container in the fridge for up to 5 days — chilling actually improves the texture.
- Freezing: Cut into individual bars, wrap tightly in plastic, then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight.
Conclusion
These Rhubarb Bars with Cream Cheese are a must-bake for anyone who loves seasonal desserts that feel like a warm hug. Whether you stick to the classic or try a streusel or gluten-free version, they’re forgiving, delicious, and perfect for sharing. For another trusted take on this classic combination, see Rhubarb Cream Cheese Bars | A Farmgirl’s Dabbles for inspiration and a slightly different take.
FAQs
Q: Can I use frozen rhubarb for this recipe?
A: Yes — thaw and drain frozen rhubarb, then toss with sugar and cornstarch. You may need to reduce any extra liquid before adding to the pan.
Q: How do I prevent the cream cheese from cracking?
A: Don’t overbeat the cream cheese and bake just until set. Cooling gradually and refrigerating before cutting helps keep the layer smooth.
Q: Can I make these bars ahead of time for a party?
A: Absolutely — bake a day ahead and store refrigerated. Bring to room temperature before serving, or serve chilled for cleaner slices.
Q: Are these bars suitable for freezing?
A: Yes — wrap bars tightly and freeze for up to 3 months. Thaw in the refrigerator overnight for best texture.
Rhubarb Bars with Cream Cheese
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Cozy and tangy rhubarb bars with a silky cream cheese layer and a rich shortbread crust, perfect for seasonal baking.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3 cups chopped fresh rhubarb (trimmed)
- 3/4 cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Add softened butter and vanilla. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Press about two-thirds of the crumb mixture firmly into the prepared pan to form an even crust layer.
- Beat cream cheese and powdered sugar until smooth. Add the egg and vanilla and mix until just combined.
- Spread this mixture evenly over the crust.
- Toss chopped rhubarb with sugar, cornstarch, lemon juice, and cinnamon. Microwave for 2–3 minutes or cook briefly on the stovetop until the mixture thickens slightly but still holds some texture.
- Spoon the rhubarb evenly over the cream cheese layer.
- Sprinkle the remaining crumb mixture over the rhubarb, pressing lightly so some crumbs stick.
- Bake for 35–40 minutes, until the top is golden and the cream cheese layer is set.
- Cool completely in the pan on a wire rack, then chill for at least 2 hours before slicing for clean bars.
Notes
Use firm, fresh rhubarb for the best texture; if rhubarb is very tart, increase sugar by 1–2 tablespoons. Soften cream cheese to room temperature for easy spreading.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American