Creamy Rhubarb Cream Cheese Bars
A delightful dessert that balances the tartness of fresh rhubarb with a rich cream cheese filling on a crumbly crust.
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 8x8-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.
Notes
These bars can be served chilled or at room temperature. Adding a dollop of whipped cream on top can enhance the indulgence.