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Tasty Rhubarb Cream Cheese Bars have long been my answer for what to do with a bundle of fresh rhubarb. Creamy and tangy in every bite, these bars are easy enough for a casual bake but impressive enough for gatherings and potlucks.
The first time I made these I was surprised that my family’s favorite part was the golden crumble on top. Now every time rhubarb season rolls in these are at the top of our treat list.
Ingredients
- All-purpose flour: Provides structure and a tender crumb for both the base and top crumble, use a fresh bag for light results
- Old-fashioned oats: Add chew and a rustic texture, go for thick-cut for the best bite
- Brown sugar: Brings rich caramel notes and helps the topping crisp up, use fresh to avoid clumps
- Kosher salt: Enhances all the flavors, do not skip even if baking sweets
- Unsalted butter: Gives creaminess and binds the crust, look for pale yellow and good quality for flavor
- Cream cheese: Creates a rich tangy center, use full-fat and let it come to room temperature
- Granulated sugar: Sweetens the filling and keeps the bars moist, go for super-fine for the best mix-in
- Large egg: Provides structure, make sure it is fresh for best texture
- Pure vanilla extract: Rounds out the flavors, real vanilla makes a difference
- Cinnamon: Adds warm spice and coziness, use fresh for the brightest flavor
- Nutmeg: Gives a hint of depth, grate fresh if you can
- Chopped rhubarb: Brings bright tartness and unique flavor, look for firm crisp stalks that are deep red and green
Step-by-Step Instructions
- Prepare the Oven:
- Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius so your bars bake evenly from the start
- Mix the Crust and Crumble:
- In a medium bowl combine the all-purpose flour old-fashioned oats brown sugar and kosher salt. Toss with your hands to blend the ingredients then use a pastry blender or your fingers to work in the softened butter until the mixture looks like pea-sized crumbles. This helps the butter coat the dry ingredients for a perfectly crumbly topping and sturdy base
- Form the Base:
- Press half of this crumble mixture into the bottom of an ungreased nine by nine inch baking pan. Use the flat bottom of a measuring cup for even pressure. This step ensures your crust comes out dense enough to hold the filling
- Make the Filling:
- In a clean bowl beat the softened cream cheese with the granulated sugar and egg. Continue mixing until the mixture is silky and smooth then blend in the vanilla extract cinnamon and nutmeg. Do not overmix as overbeating can thin the filling. Finally gently fold in the chopped rhubarb so the fruit stays in chunks and does not break down
- Layer and Assemble:
- Evenly spread the creamy rhubarb filling over the pressed base so every bite gets both layers. Sprinkle the reserved crumble mixture across the top aiming for full but not too thick coverage
- Bake and Cool:
- Bake for forty minutes or until the crumble topping is golden and the filling looks set. The scent of rhubarb and butter should fill your kitchen. Cool the entire dish in its pan on a wire rack so the bars firm up enough to slice neatly. Once completely cool cut into squares for serving
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My favorite thing to do is double the rhubarb for an extra bold tartness. My son always pinches the buttery edges off when these cool and says it tastes like cookie meets pie
Storage Tips
Store these bars tightly covered in the refrigerator where they will stay fresh for four days. The flavor seems to deepen overnight bringing out the tart rhubarb. If you want to keep them beyond that they freeze perfectly sealed in an airtight container. Layer parchment between the bars so they do not stick together and thaw in the fridge for best texture
Ingredient Substitutions
If you have only steel cut oats pulse them a couple of times in a blender before measuring for the crust and topping. Out of cream cheese Greek yogurt can step in for a lighter version. Use a dash more flour if needed. Apples or strawberries make fine stand-ins for rhubarb if you are baking outside rhubarb season. Pair with a little extra lemon juice for that tang
Serving Suggestions
Cut into small squares for bite-sized picnic snacks or slice large for an eye-catching dessert tray. I love pairing them with extra chopped rhubarb or a sprinkle of powdered sugar. Serve chilled from the fridge or at room temperature with whipped cream for a crowd
Cultural Roots
Rhubarb bars like these have been a staple in Midwest kitchens for decades. Often brought to church suppers and grandma’s Sunday tables they are the sweet reward for making it through a northern winter. The mix of dairy fruit and oats feels like the flavors of farmhouse baking at its best
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Enjoy these bars with their perfect balance of tart and creamy flavors. They are sure to become a family favorite!
Frequently Asked Questions
- → What type of oats should be used?
Old-fashioned oats are best, as they provide a chewy, hearty texture for the crust and crumble topping.
- → Can I substitute frozen rhubarb for fresh?
Yes, but thaw and drain frozen rhubarb well to avoid excess moisture in the bars.
- → What is the advantage of softened butter over melted?
Softened butter creates a tender, crumbly texture, while melted butter can make the crust dense.
- → Is it necessary to cool the bars before cutting?
Yes, cooling allows the layers to set fully, making it easier to slice neat squares without crumbling.
- → How should the bars be stored?
Store in an airtight container in the refrigerator for up to 5 days to maintain freshness.