These Rhubarb Bars are a dreamy fusion of tangy and creamy, layered with the kind of old-fashioned charm you’d find in a small-town bakery tucked along a country road. With a soft, buttery base and a velvety cream cheese swirl, they strike that perfect balance between sweet and tart.
Don’t be fooled by the elegance—this recipe is incredibly approachable, blending classic baking techniques with Southern-inspired comfort. It tastes just as good as our other dessert favorites like Nanny’s Buttermilk Pie and Rhubarb Crisp—a true melt-in-your-mouth moment.
Whether served warm or chilled, each bite delivers a spoonful of nostalgia with a touch of culinary flair. From spring picnics to Sunday dinners, these bars are proof that rhubarb deserves way more than just a side dish.
Perfect For Spring Brunches!

- I started making these when my garden exploded with rhubarb—it was the easiest way to use up the harvest and still impress at the table.
- They’ve become my signature potluck dessert because they hold up well when traveling and always spark conversation (especially that cream cheese swirl).
- When I was watching my weight, I discovered that swapping in low-fat cream cheese still kept them creamy and satisfying—no guilt necessary.
- Honestly, they’re as addictive as any bakery treat—rich, tangy, smooth, and just sweet enough to keep you coming back for seconds.

Rhubarb Bars With Cream Cheese Recipe
Equipment
- Mixing bowls (3)
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 9×13-inch baking pan
- Whisk
- Oven mitts
Ingredients
Ctust
- 1½ cups flour
- ½ cup sugar
- ¾ cup butter
Rhubarb Layer
- 2 Tbsp flour
- ½ cup sugar
- 2 cups chopped rhubarb
Cream Cheese Filling
- ½ cup sugar
- 2 eggs
- 2 8 oz cream cheese blocks
Instructions
- Preheat oven to 375°F (190°C).
- Mix crust ingredients and press into a 9×13-inch pan and bake for 10 minutes.
- Toss rhubarb, sugar, and flour. Spread over hot crust and bake for 15 minutes.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating after each.
- Pour cream cheese mixture over rhubarb layer. Bake 25 minutes.
- Mix glaze ingredients while bars bake.
- Spread glaze over bars immediately after baking.
- Cool completely before cutting and serving.
Notes
- Make sure the cream cheese is softened to room temperature for a smoother filling.
- Use fresh or frozen rhubarb, but if using frozen, thaw and drain well to avoid sogginess.
- Tap the pan gently on the counter after pouring the cream cheese layer to release air bubbles.
Calories | 222.5kcal |
Carbohydrates | 1.3g |
Fiber | 0.4g |
Fat | 14.2g |
Protein | 3.2g |
Cholesterol | 56.5g |
Variations To Help You Customise This Dish!
- Add Berries: Mix in ½ cup of chopped strawberries or raspberries with the rhubarb for extra color and sweetness.
- Make It Nutty: Add ½ cup chopped walnuts or pecans to the batter or streusel for crunch and warmth.
- Citrus Twist: Stir in 1 tablespoon of orange or lemon zest to the batter to brighten up the flavor.
- Swap the Topping: Replace the streusel with a simple powdered sugar glaze or cream cheese drizzle for a different finish.
- Make It Whole Wheat: Use half whole wheat flour and half all-purpose flour for a slightly heartier texture.