Rhubarb Cream Cheese Bars are a delicious dessert that combines the tangy flavor of rhubarb with the rich creaminess of cream cheese. These bars are perfect for spring and summer gatherings, and they are easy to make.
Why make this recipe
Making Rhubarb Cream Cheese Bars is a great way to enjoy the unique taste of rhubarb. This recipe is simple and doesn’t take a lot of ingredients. The bars are wonderful for sharing with friends or to enjoy as a sweet treat after dinner. They offer a nice balance between sweet and tart, making them a delightful dessert that can please many palates.
How to make Rhubarb Cream Cheese Bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 egg
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Directions
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- In a bowl, mix together the flour, butter, sugar, and vanilla until crumbly. Press the mixture into the bottom of the prepared baking dish to form a crust.
- Bake the crust for 10-12 minutes or until lightly golden.
- In another bowl, beat together the cream cheese and powdered sugar until smooth. Add the egg and mix until combined. Pour the cream cheese mixture over the crust.
- In a separate bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Mix well and spread over the cream cheese layer.
- Bake for an additional 25-30 minutes or until the rhubarb is tender.
- Allow to cool before cutting into bars and serving.
How to serve Rhubarb Cream Cheese Bars
Rhubarb Cream Cheese Bars are best served chilled or at room temperature. You can cut them into squares and serve them on a nice platter. They also pair well with whipped cream or a scoop of vanilla ice cream for added sweetness.
How to store Rhubarb Cream Cheese Bars
You can store any leftover Rhubarb Cream Cheese Bars in an airtight container in the refrigerator. They will stay fresh for about 3-5 days. Make sure to let them cool completely before storing to prevent moisture buildup.
Tips to make Rhubarb Cream Cheese Bars
- Ensure your cream cheese is softened before mixing. This will help it blend smoothly with the sugars.
- If you want a sweeter bar, you can adjust the amount of sugar in the rhubarb mixture.
- For added flavor, consider adding a pinch of cinnamon or nutmeg to the rhubarb mixture.
Variation
You can experiment with different fruits if rhubarb is not available. Strawberries or blueberries can be used instead of rhubarb to create a different flavor profile.
FAQs
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before using it in the recipe.
2. Can I make these bars ahead of time?
Absolutely! You can make them a day in advance. Just store them in the fridge until you are ready to serve.
3. Is there a gluten-free option for this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
Rhubarb Cream Cheese Bars
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Tangy and creamy Rhubarb Cream Cheese Bars that are easy to make and perfect for spring and summer gatherings.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 egg
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- Mix together the flour, butter, sugar, and vanilla until crumbly. Press the mixture into the bottom of the prepared baking dish to form a crust.
- Bake the crust for 10-12 minutes or until lightly golden.
- Beat together the cream cheese and powdered sugar until smooth. Add the egg and mix until combined. Pour the cream cheese mixture over the crust.
- Combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice in a separate bowl. Mix well and spread over the cream cheese layer.
- Bake for an additional 25-30 minutes or until the rhubarb is tender.
- Allow to cool before cutting into bars and serving.
Notes
Best served chilled or at room temperature. Pairs well with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
