Irresistible Cream Cheese Rhubarb Bars
If you're looking for the perfect way to use fresh rhubarb, these cream cheese rhubarb bars combine a buttery oat crumble, creamy cream cheese filling, and a sweet-tart rhubarb topping for a delicious dessert that's easy to make and perfect for sharing.
Equipment
- 9x13-inch baking pan
- Non-stick cooking spray
- Medium saucepan
- Stand mixer or hand mixer
Ingredients
Rhubarb Layer
- 5 cups rhubarb chopped
- 3/4 cup white sugar
- 1 tablespoon water
- 1 tablespoon corn starch
Cream Cheese Layer
- 16 oz cream cheese 2 boxes, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 egg
Crumble Layer
- 1 cup salted butter
- 1 3/4 cups all-purpose white flour
- 1 cup old-fashioned rolled oats
- 3/4 cup brown sugar
- 1 teaspoon salt
Instructions
Preparation and Preheat
- Preheat oven to 350°F (175°C) and coat a 9x13-inch pan with non-stick spray.
Rhubarb Layer
- Cook chopped rhubarb with white sugar over medium heat until soft, about 8–10 minutes.
- Whisk water and cornstarch, add to rhubarb, cook 2 minutes until thickened and glossy, then cool.
Cream Cheese Layer
- Beat room-temperature cream cheese, powdered sugar, vanilla extract, and egg until smooth and fluffy, about 2–3 minutes.
Crumble Layer
- Mix salted butter, flour, oats, brown sugar, and salt until crumbly using fork, pastry cutter, or hands.
Assemble Base
- Press half the crumble mixture firmly into the bottom of the prepared pan.
Layering and Baking
- Spread cream cheese layer evenly over crumble base.
- Pour cooled rhubarb mixture over cream cheese and smooth out.
- Scatter remaining crumble on top and bake 30 minutes until golden and set.
Cooling and Serving
- Cool bars completely before cutting into 12 pieces; chill 30 minutes for cleaner slices.
Notes
Fresh rhubarb works best, but frozen (thawed and drained) can be used. Ensure cream cheese is room temperature to avoid lumps. Use salted butter or increase salt if unsalted. Old-fashioned oats preferred for texture; quick oats will be softer.