Creamy Rhubarb Cream Cheese Bars are a delightful treat that perfectly balances the tartness of fresh rhubarb with the richness of cream cheese. These bars have a smooth, creamy filling on a crumbly crust that makes them hard to resist. Whether you need a dessert for a gathering or a sweet snack at home, these bars are sure to please.
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Why Make This Recipe
This recipe is perfect for several reasons. First, it showcases the bright and tangy flavor of rhubarb, which is especially enjoyable in the spring. Second, the creamy filling adds a delicious smoothness that pairs beautifully with the rhubarb topping. Plus, they are simple to make and require only a few common ingredients. Whether you are baking for a special occasion or just to treat yourself, these bars are a great choice.
How to Make Creamy Rhubarb Cream Cheese Bars
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh rhubarb, diced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour and sugar together. Cut in the cold butter until the mixture is crumbly.
- Press this mixture into a greased 8×8-inch baking dish and bake for about 15 minutes or until lightly golden.
- In another bowl, beat the cream cheese, 1/2 cup of sugar, egg, and vanilla until smooth.
- On the stove, combine the diced rhubarb, 1/2 cup of sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring until it thickens.
- Once the crust is baked, pour the cream cheese mixture over it while it’s still warm. Then spoon the rhubarb mixture on top.
- Bake the whole thing for about 25 minutes, or until the center is set.
- Allow the bars to cool, then refrigerate before slicing into squares.
How to Serve Creamy Rhubarb Cream Cheese Bars
These bars can be served chilled or at room temperature. You can cut them into squares and serve them on a platter. They are great for parties, picnics, or just a treat at home. Adding a dollop of whipped cream on top can make them even more indulgent!
How to Store Creamy Rhubarb Cream Cheese Bars
To store these bars, place them in an airtight container in the refrigerator. They will keep well for up to a week. If you want to store them longer, you can freeze them. Just wrap each bar in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to three months.
Tips to Make Creamy Rhubarb Cream Cheese Bars
- Use fresh rhubarb for the best flavor.
- Make sure the butter is cold for a nice, crumbly crust.
- Allow the bars to cool completely before slicing to get clean edges.
- If you like a sweeter treat, you can add a little more sugar to the rhubarb mixture.
Variation
You can try replacing rhubarb with other fruits like strawberries or cherries for a different flavor. Just adjust the sugar to match the sweetness of the fruit you choose.
FAQs
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess water before using it in the recipe.
2. How can I tell when the bars are done baking?
The bars are done when the center is set and not jiggly. You can also check by inserting a toothpick into the center; it should come out clean.
3. Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance, and they often taste even better after being refrigerated overnight as the flavors meld together.
Creamy Rhubarb Cream Cheese Bars
Ingredients
For the crust
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, cold and cubed Ensure the butter is cold for the best texture.
For the cream cheese filling
- 1 package (8 oz) cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the rhubarb topping
- 2 cups fresh rhubarb, diced Use fresh rhubarb for the best flavor.
- ½ cup granulated sugar Adjust based on the tartness of the rhubarb.
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour and sugar together. Cut in the cold butter until the mixture is crumbly.
- Press this mixture into a greased 8×8-inch baking dish and bake for about 15 minutes or until lightly golden.
Filling and Topping
- In another bowl, beat the cream cheese, 1/2 cup of sugar, egg, and vanilla until smooth.
- On the stove, combine the diced rhubarb, 1/2 cup of sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring until it thickens.
- Once the crust is baked, pour the cream cheese mixture over it while it’s still warm. Then spoon the rhubarb mixture on top.
- Bake the whole thing for about 25 minutes, or until the center is set.
Cooling and Serving
- Allow the bars to cool, then refrigerate before slicing into squares.
