Cream Cheese Rhubarb Bars
Delightfully tangy and irresistibly creamy, these Cream Cheese Rhubarb Bars are a must-try dessert that strikes the perfect balance between sweet and tart. Featuring a buttery shortbread crust, a velvety cream cheese layer, and a luscious rhubarb filling, this recipe transforms humble rhubarb into an indulgent treat. The rhubarb is cooked down into a vibrant, jam-like filling that pairs beautifully with the rich, sweetened cream cheese topping. With simple ingredients and easy-to-follow steps, these bars are perfect for spring gatherings, potlucks, or as a refreshing dessert to elevate your everyday meals. Serve them chilled for the ultimate creamy, fruity satisfaction!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoons salt
- 8 ounces cream cheese, softened
- 0.75 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 cups rhubarb, diced
- 0.5 cup granulated sugar (for rhubarb filling)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easier removal.
In a mixing bowl, combine 1 cup of unsalted butter, 1 cup of granulated sugar, 2 cups of all-purpose flour, and 0.25 teaspoons of salt. Blend together using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Press the crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Set aside to cool.
While the crust cools, prepare the rhubarb filling. In a saucepan, combine 3 cups of diced rhubarb, 0.5 cups of granulated sugar (for the rhubarb filling), 2 tablespoons of cornstarch, and 2 tablespoons of water. Cook over medium heat, stirring often, until the mixture thickens and the rhubarb softens. This should take about 5-7 minutes. Remove from heat and let it cool slightly.
In another mixing bowl, beat together 8 ounces of softened cream cheese, 0.75 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
Spread the cooked rhubarb filling evenly over the cooled crust. Then, carefully spread the cream cheese mixture over the rhubarb layer, using the back of a spoon or an offset spatula to smooth it out.
Bake the assembled bars in the preheated oven for 25 minutes, or until the cream cheese layer sets and firms up.
Remove from the oven and allow the bars to cool completely at room temperature. Then transfer them to the refrigerator to chill for at least 2 hours before cutting into squares.
Once chilled, slice the bars into 12 pieces and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 621.7 g | 226% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 402.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
