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.

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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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 1/4 cup granulated sugar and cornstarch in a small bowl. Set aside.
In a large bowl, beat the cream cheese, 1/2 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.

Notes

Optionally add lemon zest to the cream cheese filling for brightness.

Substitute strawberries or raspberries for rhubarb for a sweeter fruit swirl.

Sprinkle chopped pecans or walnuts on top before baking for added crunch.

Bars taste better after chilling but can be sliced after cooling if in a hurry.

Store in an airtight container in the fridge up to 4 days.

Freeze tightly wrapped for up to 2 months; thaw overnight in fridge before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 15g
Sodium: 110mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg