Description
These Creamy Rhubarb Cream Cheese Bars are the perfect spring and summer dessert—featuring a buttery shortbread crust, smooth vanilla cream cheese filling, tangy rhubarb compote, and golden oat crumb topping. Every bite is sweet, slightly tart, and melt-in-your-mouth delicious! Easy to make and even better the next day, these bars are an irresistible seasonal treat everyone will love.
Ingredients
- For the Crust:
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
- For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- For the Rhubarb Layer:
- 2 cups rhubarb, chopped
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- For the Crumb Topping:
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold butter, cubed
Pinch of cinnamon (optional)
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.Make the Crust
In a medium bowl, combine the flour and powdered sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan. Bake for 12–15 minutes or until lightly golden. Let cool slightly.Prepare the Cream Cheese Layer
In a separate bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Spread the mixture evenly over the warm crust.Make the Rhubarb Layer
In another bowl, toss the chopped rhubarb with sugar, cornstarch, and lemon juice until well coated. Gently spread over the cream cheese layer.Assemble the Crumb Topping
In a small bowl, mix together the oats, brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly. Sprinkle evenly over the rhubarb layer.Bake
Bake the bars for 35–40 minutes, or until the topping is golden brown and the center is just set. Let the bars cool completely before slicing.Chill & Slice
For clean cuts and the best texture, chill the bars in the fridge for at least 1 hour before serving.
Notes
Frozen rhubarb works well too—just thaw and drain excess moisture before using.
To make gluten-free bars, substitute a 1:1 gluten-free flour blend in both the crust and topping.
For a dairy-free option, use plant-based cream cheese and butter alternatives.
These bars are delicious cold and even better the next day after the flavors meld!
Want extra zing? Add a little lemon zest to the rhubarb layer or cream cheese filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg