This Rhubarb Cream Cheese Bars recipe comes together in about 40 minutes and is baked in a single pan for a quick and easy treat that your family will love!
Ingredient Breakdown
To get started with these scrumptious bars, here’s what you’ll need:
- 2 cups all-purpose flour: You can substitute this with gluten-free flour if you prefer.
- 1 cup granulated sugar: For a lower-calorie option, feel free to use stevia or another sugar substitute.
- 1/2 cup unsalted butter: Margarine works as a substitute here too, if that’s what you have.
- 1 teaspoon ground cinnamon: This adds a lovely warmth, optional nutmeg could also give it a unique twist!
- 8 ounces cream cheese: A lower-fat alternative would be Greek yogurt.
- 1 teaspoon vanilla extract: Wanna switch it up? Almond extract works great too!
- 1 large egg: If you’re looking for a vegan version, a flax egg will do the trick!
- 2 cups rhubarb: If rhubarb’s not your jam, swap it out with cranberries or raspberries for a different fruity flavor.
- 1/2 cup brown sugar: Using light brown sugar is great too!
- 1 cup rolled oats: Quick oats are fine as well, whatever you have in the pantry.
- 1/2 cup melted butter: Coconut oil can be a fantastic dairy-free option.
These ingredients are pretty straightforward, and I bet you could easily find substitutions that match whatever’s in your pantry!
Step-by-Step Instructions
How to Make Delicious Rhubarb Cream Cheese Bars
- Preheat Your Oven: Preheat your oven to 350°F. Then grab a** 9×13 baking dish** and line it with parchment paper, trust me, it makes clean-up SO much easier!
- Prepare the Cream Cheese Mixture: In a mixing bowl, beat together 8 ounces of cream cheese and 1 cup of granulated sugar until it’s nice and creamy. This should take about 2-3 minutes. Add in the egg, 1 teaspoon of vanilla extract, and beat until it’s combined and smooth. If you’re using Greek yogurt instead of cream cheese, mix until it’s creamy and consistent!
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, and a dash of salt (just a couple pinches!). Stir in 1 cup of rolled oats, setting the dry ingredients aside for a moment.
- Make the Rhubarb Mixture: Now, toss your 2 cups of chopped rhubarb with 1/2 cup of brown sugar in a medium bowl. Let it sit while you finish up to encourage some of that sweet juiciness to develop.
- Combine Everything: Slowly fold the dry mixture into your cream cheese mixture, just until everything is nicely combined and no flour spots are showing!
- Bake the Bars: Pour half of this mixture into your prepared baking dish, smoothing it out into an even layer. Then dollop the rhubarb mixture over the top (don’t worry about spreading it completely, let it be rustic). Finally, pour the remaining batter on top, making sure to cover as much of the rhubarb as you can!
- Bake: Bake for 30-35 minutes until the edges start to brown and a toothpick inserted into the center comes out clean. Oh, the sweet aroma wafting through your house is going to make you feel all warm inside!
- Cool & Serve: Let it cool in the pan for about 15 minutes before lifting it out and slicing into bars. You can serve them warm or at room temperature.
The best part is these bars are perfect for any celebration or just as an afternoon snack with a cup of tea. They have that sweet tang from the rhubarb with a creamy texture that pairs perfectly!
If you loved this recipe, be sure to check out my Bagel Cream Cheese Stuffed Peppers !
Why This Recipe Works
Quick & Easy
This recipe comes together in under 40 minutes, making it a great option for busy weeknights or surprise guests!
Minimal Cleanup
You’ll only need a couple mixing bowls and a baking dish! That’s right, no significant cleanup required head-to-head with more complicated desserts.
Budget-Friendly
Using everyday ingredients, this dessert won’t break the bank, making it perfect for families or folks on a budget.
Comfort Food
These bars are loaded with tons of flavor, it’s truly comfort food at its best. Each bite is soft, creamy, and positively delicious!
Customizable
You can easily switch up the rhubarb for any fruit that’s in season. Strawberries? Blueberries? Go wild! The options are truly endless.
Make-Ahead Friendly
Bake these in advance for cookouts, celebrations, or meal prep! They store well and even get a little better after a day in the fridge.
Serving & Storage
Serving Suggestions
These rhubarb cream cheese bars are great on their own or serve them with a dusting of powdered sugar on top for a fancy touch. Pair with your favorite ice cream for an extra indulgent dessert!
Storage
You can store these bars in an airtight container in the refrigerator for up to 5 days. They’ll keep their fabulous flavor and texture!
Reheating Instructions
If you want to warm up your bar, simply pop it in the microwave for about 10-15 seconds. Just enough to take the chill off without making them mushy.
Freezer Friendly
Yes! You can freeze these bars. Just wrap individual slices tightly in foil or plastic wrap, then tuck them into a freezer bag. They’ll last up to 3 months in the freezer, making it super convenient to have a sweet treat at the ready.
So, if you’re looking for a delicious dessert packed with flavor and a comforting touch, give these Rhubarb Cream Cheese Bars a try. I promise they will become one of your family favorites!
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Rhubarb Cream Cheese Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a 9×13 baking dish with parchment paper.
- In a mixing bowl, beat together cream cheese and granulated sugar until creamy. Add the egg and vanilla extract, mix until combined.
- In another bowl, whisk together flour, ground cinnamon, and salt. Stir in rolled oats and set aside.
- Toss chopped rhubarb with brown sugar and let sit to develop juiciness.
- Slowly fold the dry mixture into the cream cheese mixture until combined.
- Pour half of the mixture into the baking dish and smooth it out. Dollop the rhubarb mixture on top, then add the remaining batter over it to cover.
- Bake for 30-35 minutes until edges are brown and a toothpick inserted in the center comes out clean.
- Let it cool for 15 minutes before cutting into bars. Serve warm or at room temperature.