Sweet & Tangy Rhubarb Cream Cheese Bars Recipe (Print Version)
Rhubarb Cream Cheese Bars offer a delightful balance of tart rhubarb and creamy sweet cheese filling on a buttery crust. A seasonal dessert.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 16 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Golden Shortbread Base
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1/2 cup (1 stick) unsalted butter, cold and cubed
04 -
1/4 teaspoon salt
→ Velvety Cream Cheese Filling
05 -
2 (8-ounce) packages full-fat cream cheese, softened
06 -
1/2 cup granulated sugar
07 -
1 large egg
08 -
1 teaspoon pure vanilla extract
09 -
1 teaspoon fresh lemon zest
→ Sweet & Tart Rhubarb Swirl
10 -
3 cups chopped fresh rhubarb (about 1 lb)
11 -
1/2 cup granulated sugar
12 -
2 tablespoons cornstarch
13 -
1 tablespoon fresh lemon juice
14 -
1/4 teaspoon ground cinnamon
# Instructions:
01 -
Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. This prepares your pan for the Best Rhubarb Cream Cheese Bars with Sweet and Tangy Flavor.
02 -
In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Cut in 1/2 cup (1 stick) cold, cubed unsalted butter until the mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan.
03 -
Bake the shortbread base for 15 minutes, until lightly golden brown. This partial bake ensures a sturdy foundation for your Best Rhubarb Cream Cheese Bars with Sweet and Tangy Flavor. Remove from the oven and set aside to cool slightly.
04 -
In a medium saucepan, combine 3 cups chopped fresh rhubarb, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and 1/4 teaspoon ground cinnamon. Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb softens, about 5-7 minutes. Let cool slightly.
05 -
In a large bowl, beat 2 (8-ounce) packages softened full-fat cream cheese with 1/2 cup granulated sugar until smooth and creamy. Beat in 1 large egg, 1 teaspoon pure vanilla extract, and 1 teaspoon fresh lemon zest until just combined. Do not overmix.
06 -
Pour the cream cheese filling evenly over the partially baked shortbread base. Dollop spoonfuls of the cooled rhubarb swirl over the cream cheese layer. Use a knife or skewer to gently swirl the rhubarb into the cream cheese. Bake for 25-30 minutes, until the edges are set and the center is slightly jiggly.
07 -
Let the Best Rhubarb Cream Cheese Bars with Sweet and Tangy Flavor cool completely on a wire rack. Once at room temperature, refrigerate for at least 3-4 hours, or preferably overnight, before lifting from the pan and cutting into 16 squares.
# Notes:
01 -
If fresh rhubarb is unavailable, you can use frozen rhubarb. Do not thaw it first; simply add it directly to the saucepan and cook a few minutes longer until softened.
02 -
Store leftover Rhubarb Cream Cheese Bars in an airtight container in the refrigerator for up to 5 days. They taste even better the next day!
03 -
For clean cuts, wipe your knife with a warm, damp cloth between each slice. A sprinkle of powdered sugar just before serving adds a lovely finish.
04 -
For an extra pop of flavor, add a pinch of ground cardamom to the rhubarb swirl along with the cinnamon. It complements the rhubarb beautifully.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
Parchment paper
03 -
Large mixing bowls
04 -
Electric mixer (stand or hand)
05 -
Spatula
06 -
Measuring cups and spoons
07 -
Whisk
08 -
Knife
09 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 274 kcal
Total Fat: 16 g
Total Carbohydrate: 30 g
Protein: 3 g