Rhubarb Bars With Cream Cheese Recipe
These creamy, tangy rhubarb bars feature a buttery crust, a juicy rhubarb layer, and a smooth cream cheese topping, finished with a sweet glaze. Baked in layers, they’re perfect for spring gatherings, offering a delightful balance of tart fruit and rich, velvety filling.
Equipment
- Mixing bowls (3)
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 9x13-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 9x13-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.