Rhubarb Cream Cheese Bars
User Reviews
4.5
Rhubarb Cream Cheese Bars
Description
This recipe begins with a crust and crumb made by combining flour, old-fashioned oats, brown sugar, salt, and softened butter cut in until pea-sized crumbles form. Half of this mixture is pressed into a 9x9 inch pan to form a firm base. The filling blends softened cream cheese, granulated sugar, egg, vanilla, cinnamon, and nutmeg until smooth, then chopped rhubarb is folded in. This filling is spread over the crust, then topped with the reserved crumble mixture. Baking at 350°F for 40 minutes yields a lightly browned, crisp topping with a creamy, tangy layered filling beneath.
The bars deliver a contrast between the buttery oat crumble’s crispness and the smooth, slightly tart rhubarb cream cheese center, accented by warm spices. They can be enjoyed at room temperature or cold.
These bars pair well with vanilla ice cream or whipped cream for dessert or a special snack. The recipe comes from a family source, ensuring a homestyle flavor.
Store the bars refrigerated to maintain texture and freshness. Enjoy soon after cooling for the best crumble texture.
Ingredients
FOR THE CRUST & CRUMBLE TOPPING
- 1¼ cups all-purpose flour
- ½ cup old-fashioned oats
- ½ cup brown sugar
- ½ teaspoon kosher salt Morton brand
- ½ cup butter softened (not melted, unsalted
FOR THE RHUBARB & CREAM CHEESE FILLING
- 8 ounces cream cheese softened
- ¾ cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract pure
- ½ teaspoon cinnamon
- ⅙ teaspoon nutmeg
- 1½ cups rhubarb chopped
Instructions
- Preheat oven to 350° F.
- For the crust & crumble topping: Combine flour, oats, sugar, and salt in a medium bowl. With a rigid pastry blender, cut in the butter until well incorporated and pea-sized crumbles form.
- Firmly press half the mixture into an ungreased 9'' x 9'' pan. Set aside the remaining mixture.
- For the rhubarb & cream cheese filling: In the bowl of a stand mixer, combine cream cheese, sugar, and egg until very smooth, about 1 minute.
- Add vanilla, cinnamon, and nutmeg to the cream cheese mixture and blend just to combine.
- Fold in the rhubarb.
- Spread cream cheese/rhubarb filling over the pressed-in crust. Then sprinkle the remaining crust crumbles over the top of the filling.
- Bake for 40 minutes, until crumble topping is lightly browned. Let cool completely on a cooling rack. Enjoy right away, once cooled, for the crispiest crumble topping texture.
Notes
- Store the bars in the refrigerator to keep freshness and texture.
- For serving, add vanilla ice cream or freshly whipped cream to complement the tart rhubarb.
- This recipe comes from a family recipe collection, adapted from a local newspaper submission.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 212kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 41mg | 14% |
| Sodium | 92mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
