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