Rhubarb cream cheese bars layer a buttery shortbread crust, a creamy cheesecake filling, and a tangy cooked rhubarb topping in one pan. They bake in about forty minutes and chill before slicing into neat squares.
The tart fruit cuts through the rich filling, so each bar tastes balanced instead of heavy, and the three simple layers are easy to assemble even when you have little time.
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Why This Rhubarb Cream Cheese Bars Recipe Works
A pressed crust of flour, sugar, and cold butter bakes into a firm, crumbly base that holds up under the creamy filling without turning soggy.
The cream cheese layer bakes until the center is just set, which gives it a smooth, sliceable texture similar to a classic cheesecake.
Cooking the rhubarb with sugar, cornstarch, and water first creates a thick, glossy topping that does not leak liquid into the filling.
Ingredients for Rhubarb Cream Cheese Bars
- The crust uses one cup of flour, a quarter cup of sugar, and half a cup of cold cubed butter, pressed into the pan and baked until lightly golden.
- The filling uses eight ounces of softened cream cheese, half a cup of sugar, one egg, and vanilla, and the topping cooks two cups of diced rhubarb with half a cup of sugar, one tablespoon of cornstarch, and a quarter cup of water.
Cold butter. It cuts into the flour and creates a tender, crumbly crust.
Cream cheese. It forms the smooth, tangy cheesecake layer.
Egg. It sets the filling so the bars can be sliced.
Fresh rhubarb. It adds bright tartness that balances the sweet layers.
Cornstarch. It thickens the rhubarb into a spoonable topping.
How to Make Rhubarb Cream Cheese Bars
1. Heat the oven. Heat the oven to 350 degrees F and grease an eight by eight inch baking dish.
2. Make the crust. Mix the flour and sugar, cut in the cold butter until crumbly, press the mixture into the dish, and bake for fifteen minutes until lightly golden.
3. Mix the filling. Beat the cream cheese, sugar, egg, and vanilla until smooth.
4. Cook the topping. Simmer the rhubarb, sugar, cornstarch, and water over medium heat, stirring, until thickened.
5. Layer and bake. Pour the filling over the warm crust, spoon the rhubarb on top, and bake for twenty five minutes until the center is set.
6. Chill. Cool the pan, then refrigerate before slicing into squares.
Cut the cold butter into small cubes and work it into the flour quickly with a pastry cutter or your fingertips. Warm butter melts into the flour and makes a greasy crust, while cold pieces create small pockets that bake into a short, tender texture. Stop when the mixture looks like coarse crumbs.
Dice the rhubarb into pieces about half an inch wide so they soften at the same pace. Large chunks stay stringy, and tiny ones disappear into the sauce, so keep the size even. Stir the topping often to prevent sticking, and let it cool for a few minutes before spooning it on.
How to Serve Rhubarb Cream Cheese Bars
Serve the bars chilled or at room temperature with a dollop of whipped cream. For more rhubarb and cream cheese desserts, try apple and rhubarb crumble, rhubarb cake with butter sauce, strawberry rhubarb crisp, or carrot cake cream cheese bars. You might also enjoy lemon cream cheese bars. Looking for something similar? Try potato cream cheese pierogi. You might also enjoy cheese gipfeli.
How to Store and Reheat Rhubarb Cream Cheese Bars
Cover the pan and refrigerate the bars for up to four days. Serve them cold or let them stand for fifteen minutes at room temperature. Freeze wrapped squares for up to two months and thaw in the refrigerator overnight.
Tips and Variations for Rhubarb Cream Cheese Bars
Flag the allergens. These bars contain wheat, milk, and eggs, so check labels on the butter and cream cheese.
Do not taste raw filling. The filling contains raw egg, so wait until the bars are baked and chilled.
Use cold butter. It keeps the crust tender.
Press evenly. An even crust bakes at the same rate.
Cool the topping. Hot fruit can melt the filling.
Try frozen fruit. Thaw and drain it first.
Add zest. Lemon zest brightens the filling.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of cream cheese desserts.
Do not skip the chilling time. The bars firm up in the refrigerator, and the layers set into clean slices that hold together on a plate. Chill for at least two hours, and use a sharp knife wiped clean between cuts for neat edges.
If your rhubarb is very tart, increase the sugar in the topping by a spoonful or two, and if it is sweet and ripe, use a little less. A pinch of cinnamon or a few strips of orange zest also pairs well with rhubarb and adds a warm aroma.
Frequently Asked Questions About Rhubarb Cream Cheese Bars
Why are my rhubarb cream cheese bars watery?
Rhubarb releases liquid, so cook the topping until it thickens and let it cool before spooning it on.
Can you make rhubarb cream cheese bars ahead of time?
Yes. They taste better after a night in the refrigerator, so make them a day early.
Can you freeze rhubarb cream cheese bars?
Yes. Freeze wrapped squares for up to two months and thaw them in the refrigerator.
Can I use frozen rhubarb?
Yes. Thaw it, drain it well, and pat it dry before cooking.
Can I use a larger pan?
A nine by thirteen inch pan needs a double batch to keep the layers thick.
Creamy Rhubarb Cream Cheese Bars
Equipment
- 8×8 inch baking dish
- Mixing bowls
- Small saucepan
Ingredients
- 1 cup all purpose flour
- ¼ cup granulated sugar for the crust
- ½ cup unsalted butter cold and cubed
- 8 oz cream cheese softened
- ½ cup granulated sugar for the filling
- 1 large egg
- 1 tsp vanilla extract
- 2 cups fresh rhubarb diced
- ½ cup granulated sugar for the topping
- 1 tbsp cornstarch
- ¼ cup water
Instructions
- Heat. Heat the oven to 350 degrees F and grease an 8×8 inch dish.
- Crust. Mix 1 cup flour and 1/4 cup sugar, cut in 1/2 cup butter, press into the dish, and bake 15 minutes.
- Filling. Beat 8 ounces cream cheese, 1/2 cup sugar, 1 egg, and 1 teaspoon vanilla until smooth.
- Topping. Simmer 2 cups rhubarb, 1/2 cup sugar, 1 tablespoon cornstarch, and 1/4 cup water until thick.
- Bake. Pour the filling over the crust, add the rhubarb, bake 25 minutes, then chill before slicing.
