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

# Instructions:

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.

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