Go Back
–+ servings
Creamy Rhubarb Cream Cheese Bars

Creamy Rhubarb Cream Cheese Bars for a Sweet Spring Treat

Delight with these Creamy Rhubarb Cream Cheese Bars, a perfect spring dessert combining tangy rhubarb and creamy filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour substitute with gluten-free blend for gluten-free option
  • 1/2 cup Granulated Sugar reduce by 25% for a lighter dessert
  • 1 teaspoon Baking Powder acts as a leavening agent
  • 1/4 teaspoon Salt enhances flavor
  • 1/2 cup Unsalted Butter for dairy-free option, use plant-based alternatives
  • 1 large Egg binds ingredients
  • 3 tablespoons Milk can be replaced with dairy-free alternative
For the Cream Cheese Filling
  • 8 ounces Cream Cheese opt for dairy-free for a non-dairy option
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
For the Rhubarb Layer
  • 2 cups Fresh Rhubarb thaw and dry if using frozen
  • 1/2 cup Chopped Pecans optional, substitute with sunflower seeds if desired

Equipment

  • 8x8 inch baking dish
  • mixing bowl
  • Whisk
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking dish by greasing it or lining it with parchment paper.
  2. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt until combined.
  3. Add softened butter, egg, and milk to the dry ingredients and mix until a crumbly dough forms, reserving about 1/3 for topping.
  4. Press 2/3 of the dough into the bottom of the prepared baking dish evenly.
  5. Beat the cream cheese in a separate bowl until smooth, then mix in powdered sugar and vanilla until well combined.
  6. Spread the cream cheese mixture evenly over the crust, then distribute the chopped rhubarb on top.
  7. Sprinkle the reserved dough over the rhubarb layer, adding chopped pecans if desired.
  8. Bake for 35-40 minutes, until the top is golden brown and the filling is set with a slight jiggle in the center.
  9. Allow the bars to cool completely on a wire rack, then refrigerate for at least 1 hour before slicing into squares.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 7 days; refrigerating overnight enhances flavor.

Tried this recipe?

Let us know how it was!