Rhubarb Cream Cheese Bars
Indulge in the perfect balance of tangy and sweet with these luscious Rhubarb Cream Cheese Bars! Featuring a buttery shortbread crust, a velvety cream cheese layer, and a vibrant rhubarb topping, this dessert is a delightful symphony of textures and flavors. The tartness of fresh rhubarb pairs beautifully with the creamy, slightly sweet filling, all nestled on a golden, crispy foundation. Ideal for spring gatherings or as a special treat, these bars are easy to prepare with just 20 minutes of prep time and bake to perfection in under an hour. Serve chilled for an irresistibly refreshing dessert that’s sure to impress. Tags: rhubarb dessert, cream cheese bars, tangy sweet recipes, easy spring desserts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Powdered sugar
- 1 cup Unsalted butter
- 8 ounces Cream cheese
- 1 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 3 cups Fresh rhubarb, diced
- 1 cup Granulated sugar (for rhubarb layer)
- 2 tablespoons Cornstarch
- 1 tablespoon Cold water
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
In a medium bowl, combine the flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs.
Press the crumb mixture evenly into the bottom of the prepared pan to form the crust. Bake for 15-18 minutes, or until set and lightly golden. Let it cool slightly while preparing the filling.
In a large bowl, beat the cream cheese and 1 cup of granulated sugar until smooth. Add the eggs and vanilla extract, and continue beating until fully combined.
Pour the cream cheese mixture over the partially baked crust, spreading evenly.
In a medium saucepan, combine the diced rhubarb, 1 cup of granulated sugar, and cornstarch. Add 1 tablespoon of cold water and stir until well combined.
Cook the rhubarb mixture over medium heat, stirring constantly, until it thickens and becomes glossy, about 5-7 minutes. Remove from heat and let it cool slightly.
Spoon the rhubarb mixture over the cream cheese layer, gently spreading it out evenly.
Bake the assembled bars in the preheated oven for 35-40 minutes, or until the center is set.
Remove from the oven and allow the bars to cool completely at room temperature before chilling in the refrigerator for at least 2 hours.
Once chilled, slice into bars and serve. Store leftovers covered in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 787.4 g | 286% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 568.0 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 682 mg | 52% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1887 mg | 40% | |
*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.
