Here’s a full recipe for Creamy Rhubarb Cream Cheese Bars—a perfect balance of tangy rhubarb, creamy cheesecake, and a buttery crust.
Creamy Rhubarb Cream Cheese Bars
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Chill Time: 2+ hours
Servings: 16 bars
Difficulty: Moderate
Ingredients
For the Crust:
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed
Pinch of salt
For the Cream Cheese Layer:
8 oz (225 g) cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
For the Rhubarb Topping:
2 cups diced rhubarb (fresh or thawed from frozen)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C).
In a bowl, combine flour, sugar, salt, and cold butter. Cut in the butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Press mixture firmly into a greased or parchment-lined 8×8-inch (20×20 cm) baking pan.
Bake for 12–15 minutes, or until lightly golden. Set aside to cool slightly.
2. Make the Cream Cheese Layer:
In a mixing bowl, beat the cream cheese until smooth.
Add sugar, egg, and vanilla extract. Beat until fully combined and creamy.
Pour and spread the cream cheese mixture over the pre-baked crust.
3. Cook the Rhubarb Topping:
In a small saucepan, combine diced rhubarb and sugar. Cook over medium heat for 5–7 minutes until rhubarb starts to break down.
In a small bowl, mix cornstarch with water to create a slurry, then stir it into the rhubarb.
Continue to cook for 2–3 minutes until thickened. Remove from heat and stir in vanilla.
Spoon the rhubarb topping gently over the cream cheese layer, spreading evenly.
4. Bake & Chill:
Return the pan to the oven and bake for 30–35 minutes, or until the edges are set and the center is slightly jiggly.
Allow to cool at room temperature, then refrigerate for at least 2 hours before slicing.
Serving Suggestions:
Serve chilled or slightly cool.
Optional: Dust with powdered sugar or drizzle with a vanilla glaze.
