Creamy Rhubarb Cream Cheese Bars

Why You’ll Love This Recipe

The combination of crumbly oat crust and the smooth, creamy cream cheese layer pairs beautifully with the tangy rhubarb topping. This recipe balances sweet and tart flavors with a satisfying texture contrast between crumbly and creamy. Plus, it’s made from simple ingredients and can be prepared ahead of time, making it convenient for busy schedules.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust and Crumble:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups old-fashioned oats
• 1 cup brown sugar, packed

Note: The ingredients for the cream cheese layer and rhubarb topping were not provided. Typically, cream cheese, sugar, eggs, and vanilla extract are used for the creamy layer, and fresh or frozen rhubarb with sugar and a thickener like cornstarch for the topping. I can provide a full recipe if you want.

Directions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the flour, oats, and brown sugar. Cut in cold butter (usually about 1 cup or 2 sticks) until the mixture resembles coarse crumbs.
3. Press about two-thirds of the crumb mixture firmly into the bottom of a greased 9×13-inch baking pan to form the crust.
4. Prepare the cream cheese layer by beating cream cheese, sugar, eggs, and vanilla extract until smooth, then spread it evenly over the crust.
5. Spread the rhubarb mixture evenly over the cream cheese layer.
6. Sprinkle the remaining crumb mixture on top of the rhubarb layer.
7. Bake for 40–45 minutes or until the top is golden and the cream cheese layer is set.
8. Cool completely before slicing into bars.

Servings and timing

Makes about 16 bars.
Preparation time: 20 minutes
Baking time: 40–45 minutes
Cooling time: At least 30 minutes

Variations

• Use frozen rhubarb if fresh is not available, thawed and drained.
• Add a sprinkle of cinnamon or nutmeg to the crumb mixture for warmth.
• Substitute oats with gluten-free oats for a gluten-free version.
• Add chopped nuts to the crumble topping for extra crunch.
• Swirl strawberry or raspberry jam into the cream cheese layer for a fruity twist.

Storage/reheating

Store bars in an airtight container in the refrigerator for up to 4 days. These bars are best served chilled or at room temperature. Reheating is not necessary but can be done briefly in the microwave if desired.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain excess liquid before using.

Is this recipe gluten-free?

Not with regular flour, but you can substitute with gluten-free flour blends and gluten-free oats.

Can I make the bars ahead of time?

Yes, they taste great when made a day ahead and chilled.

How do I prevent the crust from getting soggy?

Press the crust firmly and avoid overloading the rhubarb layer with excess liquid.

Can I substitute the oats?

You can try using more flour or ground nuts, but oats add great texture.

Can I freeze these bars?

Yes, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

What kind of cream cheese should I use?

Full-fat cream cheese gives the best texture and flavor.

Can I add a streusel topping?

Yes, adding some extra brown sugar, oats, and butter mixed together makes a delicious streusel.

How do I slice the bars neatly?

Use a sharp knife and wipe it clean between cuts to keep edges clean.

Can I replace brown sugar with white sugar?

Brown sugar adds moisture and depth of flavor, but white sugar can be used if needed.

Conclusion

Creamy Rhubarb Cream Cheese Bars are a wonderful combination of crumbly texture, creamy richness, and bright fruity tang. This dessert is perfect for showcasing seasonal rhubarb with a simple but impressive presentation. Easy to make and easy to enjoy, these bars are sure to become a favorite for your dessert rotation.

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