Tasty Rhubarb Cream Cheese Bars (Print Version)
Sweet-tart rhubarb, creamy filling, and buttery oat crumble layered for a flavorful bar perfect for spring.
# Ingredients:
→ Crust and Crumble Topping
01 -
155 grams all-purpose flour
02 -
45 grams old-fashioned rolled oats
03 -
110 grams brown sugar
04 -
1/2 teaspoon kosher salt
05 -
113 grams unsalted butter, softened
→ Rhubarb and Cream Cheese Filling
06 -
225 grams cream cheese, softened
07 -
150 grams granulated sugar
08 -
1 large egg
09 -
1 teaspoon pure vanilla extract
10 -
1/2 teaspoon ground cinnamon
11 -
1/6 teaspoon ground nutmeg
12 -
180 grams rhubarb, chopped
# Steps:
01 -
Preheat oven to 175°C. Ensure the rack is centered.
02 -
In a medium bowl, combine flour, oats, brown sugar, and salt. Blend in softened butter using a pastry blender or fingertips until the mixture forms coarse, pea-sized crumbs.
03 -
Firmly press half of the crumb mixture into the base of an ungreased 23x23 cm baking pan to create an even layer. Reserve remaining mixture for the topping.
04 -
In a separate bowl, beat softened cream cheese, granulated sugar, and egg together until smooth. Add vanilla extract, cinnamon, and nutmeg; mix until fully incorporated. Gently fold in chopped rhubarb.
05 -
Spread cream cheese and rhubarb filling evenly over the prepared crust. Sprinkle reserved crumb mixture evenly over the filling.
06 -
Bake for 40 minutes, or until the topping is golden brown and set.
07 -
Allow bars to cool completely in the pan on a wire rack. Once cooled, cut into squares for serving.
# Notes:
01 -
For cleaner slices, refrigerate bars for at least one hour before cutting.