When spring arrives, so does the vibrant, tart delight of rhubarb—and there’s no better way to showcase it than with these Creamy Rhubarb Cream Cheese Bars. They’re the perfect blend of tangy and sweet, with a soft, buttery base, a luscious cream cheese layer, and bursts of fresh rhubarb. These bars are a delightful treat that highlight the unique flavor of rhubarb in a way that’s approachable and downright irresistible.
Whether you’re baking for a spring brunch, Mother’s Day celebration, or simply craving something special with your coffee, these bars fit the bill. The creamy filling and soft crumb make them incredibly comforting, while the rhubarb adds that perfect zing. They’re simple to make, store well, and freeze beautifully, making them perfect for prepping ahead.
These bars are also a wonderful way to introduce rhubarb to someone who may be new to it. The creaminess of the filling helps mellow the tartness, while the slightly crunchy topping offers a pleasant contrast. With just a few basic ingredients, you can turn your seasonal produce into something elegant and satisfying.
Why You’ll Love Creamy Rhubarb Cream Cheese Bars
- Seasonal favorite: Showcases fresh rhubarb at its best.
- Creamy and tangy: The cream cheese layer balances the tart rhubarb perfectly.
- Simple ingredients: Made with pantry staples and fresh produce.
- Great for gatherings: Easy to make ahead and serve to a crowd.
- Freezer-friendly: Store extras for a quick treat later.
- Customizable: Add nuts or swap in different fruit combinations.
- Beginner-friendly: No special equipment or skills needed.
- Make-ahead ready: Best served chilled, so it’s perfect to prepare the night before.
Ingredients You’ll Need
For the Crust:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- ¼ cup milk
For the Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups fresh rhubarb, chopped into ½-inch pieces
- ¼ cup chopped pecans (optional; or use walnuts or almonds)
Step-by-Step Instructions
- Prep the Oven and Pan
- Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Crust
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the softened butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Add the egg and milk, mixing until the dough just comes together.
- Press two-thirds of the dough firmly into the bottom of the prepared pan to create an even layer.
- Prepare the Filling
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Spread the cream cheese mixture evenly over the crust with a spatula.
- Evenly scatter the chopped rhubarb across the top. If using, sprinkle chopped nuts over the rhubarb.
- Add the Topping and Bake
- Crumble the remaining dough over the rhubarb layer, covering as much surface as possible for a nice crumble top.
- Bake for 35–40 minutes, or until the top is golden and the center is set but still slightly soft.
- If needed, tent with foil for the last 10 minutes to prevent over-browning.
- Cool and Serve
- Let the bars cool completely in the pan. Then transfer to the fridge to chill for at least 2 hours.
- Once chilled, lift the bars out using the parchment overhang. Cut into squares and serve.
- Store leftovers covered in the fridge or freeze for long-term storage.
Serving and Storage Tips
- Serve chilled or at room temp: These bars hold their shape best when cold.
- Store in fridge: Keeps fresh and flavorful for 4–5 days in an airtight container.
- Freeze for later: Layer bars with parchment paper and freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before serving.
- Dress them up: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Presentation tip: Dust lightly with powdered sugar before serving for a polished look.
Helpful Notes
- Choose vibrant rhubarb: Red stalks offer more visual appeal and often a milder tartness.
- Nut-free version: Simply omit the nuts or try sunflower or pumpkin seeds for crunch.
- Add spice: A pinch of cinnamon, ginger, or cardamom pairs wonderfully with rhubarb.
- Double the batch: Easily scale the recipe for a 9x13 pan if serving a crowd.
- Fruit variations: Swap in strawberries, raspberries, or even blueberries for a new twist.
Frequently Asked Questions
- Can I use frozen rhubarb?
Yes, just be sure to thaw and drain it thoroughly before using to avoid excess moisture. - Do I need to peel rhubarb?
Nope! Just trim the ends and rinse well. Peeling is unnecessary. - What other fruit works in this recipe?
Strawberries, raspberries, chopped apples, or even peaches can work beautifully. - Can I make this dairy-free?
Yes, use dairy-free cream cheese and butter alternatives. The texture may vary slightly but it will still taste delicious. - Why chill before slicing?
Chilling helps the filling set up firmly, making it easier to slice cleanly and improving the overall texture. - Can I use a food processor for the crust?
Absolutely! Pulse the dry ingredients with butter until crumbly, then mix in wet ingredients.
Final Thoughts
Creamy Rhubarb Cream Cheese Bars are everything you want in a spring dessert: fresh, tangy, creamy, and deeply satisfying. They’re simple to make but look and taste like something truly special. Whether you're a long-time rhubarb lover or trying it for the first time, these bars are sure to win you over—one luscious bite at a time. Make a batch for your next spring gathering or just to treat yourself to something seasonal and scrumptious.
Creamy Rhubarb Cream Cheese Bars
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 large egg
- ¼ cup milk
For the Filling:
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups fresh rhubarb chopped into ½-inch pieces
- ¼ cup chopped pecans optional; or use walnuts or almonds
Instructions
- Preheat oven to 350°F and line an 8x8-inch pan with parchment.
- Mix flour, sugar, baking powder, and salt. Cut in butter.
- Add egg and milk, mix until dough forms. Press two-thirds into pan.
- Beat cream cheese, powdered sugar, and vanilla. Spread over crust.
- Top with rhubarb and nuts. Crumble remaining dough over the top.
- Bake 35–40 minutes until golden and set.
- Cool in pan, then chill at least 2 hours. Cut into bars and serve.
Notes
- Chill before slicing for best texture.
- Substitute other fruits like strawberries or raspberries.
- Nut-free version is easy—just omit the nuts.
- Great for freezing up to 2 months.
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