Creamy Rhubarb Cream Cheese Bars
A buttery shortbread crust, a smooth cream cheese layer, and a cooked rhubarb topping, chilled and cut into bars.
Equipment
- 8x8 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 8x8 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.
Notes
Substitutions: Use thawed and drained frozen rhubarb.
Tips: Cool the topping before spooning it over the filling.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per bar.