Name: Creamy Rhubarb Cream Cheese Bars
Prep time: 20 min
Cook time: 50 min
Total time: PT-486110H14M24S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup powdered sugar; 1/2 teaspoon salt; 3/4 cup unsalted butter, cold and cubed; 8 oz cream cheese, softened; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups chopped rhubarb; 1/4 cup granulated sugar (for rhubarb); 1 tablespoon cornstarch

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These creamy rhubarb cream cheese bars combine a tangy rhubarb swirl with a luscious, smooth cream cheese filling atop a buttery crust, creating a perfect balance of tart and sweet in every bite.

Ingredients

1 ½ cups all-purpose flour

½ cup powdered sugar

½ teaspoon salt

¾ cup unsalted butter, cold and cubed

8 oz cream cheese, softened

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 ½ cups chopped rhubarb

¼ cup granulated sugar (for rhubarb)

1 tablespoon cornstarch

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

Directions

Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

In a medium bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan to form the crust.

Bake the crust for 15 minutes until lightly golden. Remove from the oven and set aside.

While the crust bakes, toss the chopped rhubarb with ¼ cup granulated sugar and cornstarch in a small bowl. Set aside.

In a large bowl, beat the cream cheese, ½ cup granulated sugar, egg, and vanilla extract until smooth and creamy.

Spread the cream cheese mixture evenly over the warm crust.

Spoon the rhubarb mixture over the cream cheese layer, then gently swirl it with a knife or skewer to create a marbled effect.

Bake for an additional 30-35 minutes, or until the filling is set and slightly golden on top.

Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing.

Servings and timing

This recipe makes 16 bars. The prep time is about 20 minutes, with 50 minutes of baking time. Including chilling, the total time needed is approximately 1 hour and 10 minutes plus the 2 hours of refrigeration for best results.

Variations

I sometimes add a touch of lemon zest to the cream cheese filling for an extra layer of brightness. You can also substitute strawberries or raspberries for the rhubarb if you want a sweeter fruit swirl. For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking. If I’m in a hurry, I skip chilling and slice bars after they’ve cooled, though chilling improves the texture.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 4 days. To reheat, I let them come to room temperature or warm them gently in the microwave for about 10-15 seconds, though I usually enjoy them chilled for that creamy texture. They also freeze well—wrapped tightly in plastic wrap and foil—up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb works fine. Just make sure to thaw and drain any excess liquid before mixing with sugar and cornstarch to avoid a soggy filling.

What if I don’t have a pastry cutter to cut in the butter?

No worries! I often use my fingers to rub the cold butter into the flour mixture until it looks like coarse crumbs. You can also pulse briefly in a food processor.

Can I make these bars ahead of time?

Absolutely. These bars actually taste better after chilling for several hours or overnight, which helps the cream cheese filling firm up nicely.

How do I know when the filling is set?

The edges will be firm, and the center should no longer jiggle when you gently shake the pan. The top will be slightly golden as well.

Can I substitute cream cheese with a dairy-free alternative?

You can try a dairy-free cream cheese substitute, but the texture and flavor might vary slightly. I recommend using a firm, creamy vegan cream cheese for the best results.

Conclusion

I find these creamy rhubarb cream cheese bars to be a perfect treat when I want something that balances tart and sweet with a rich, smooth texture. They’re versatile, easy to make, and beautiful to serve. Whether for a special occasion or a simple dessert, I always enjoy how the rhubarb adds a fresh twist to classic cream cheese bars.

Recipe:

Creamy Rhubarb Cream Cheese Bars

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Author: Cheryl
Total Time: 1 hour 10 minutes plus 2 hours refrigeration
Yield: 16 bars
Diet: Vegetarian

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Description

These creamy rhubarb cream cheese bars combine a tangy rhubarb swirl with a luscious, smooth cream cheese filling atop a buttery crust, creating a perfect balance of tart and sweet in every bite.

Instructions

Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan to form the crust.
Bake the crust for 15 minutes until lightly golden. Remove from the oven and set aside.
While the crust bakes, toss the chopped rhubarb with ¼ cup granulated sugar and cornstarch in a small bowl. Set aside.
In a large bowl, beat the cream cheese, ½ cup granulated sugar, egg, and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the warm crust.
Spoon the rhubarb mixture over the cream cheese layer, then gently swirl it with a knife or skewer to create a marbled effect.
Bake for an additional 30-35 minutes, or until the filling is set and slightly golden on top.
Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before slicing.