Are you looking for the perfect spring dessert that combines tangy rhubarb with creamy cheesecake and a buttery crumble? These homemade Rhubarb Cream Cheese Bars are the answer to your dessert dreams! This delightful treat features layers of buttery crust, smooth cream cheese filling, tart rhubarb, and optional crunchy pecans for the ultimate seasonal indulgence. Whether you’re a seasoned baker or a novice in the kitchen, this easy rhubarb bars recipe will impress your family and friends with minimal effort. If you’ve been wondering what to do with fresh rhubarb or searching for the best rhubarb dessert recipes, this simple rhubarb cheesecake bar recipe is exactly what you need.
Why You’ll Love These Rhubarb Cream Cheese Bars
- Perfect balance of flavors – The tartness of fresh rhubarb perfectly complements the sweet, creamy cheesecake layer
- Simple ingredients – Uses basic pantry staples you likely already have on hand
- Ready in under an hour – Only 15 minutes of prep time and 40 minutes of baking
- Great for meal prep – These rhubarb dessert bars store beautifully in the refrigerator for up to 5 days
- Versatile dessert option – Perfect for spring gatherings, potlucks, or as a special treat at home
- Beginner-friendly – Easy step-by-step instructions make this a foolproof rhubarb recipe for bakers of all skill levels
- Customizable – Can easily substitute seasonal fruits or add different nuts for variety
- Best way to use fresh rhubarb – A delicious alternative to traditional rhubarb pie or rhubarb crisp
- No complicated techniques – Much easier than making a traditional rhubarb cheesecake
- Perfect seasonal dessert – Ideal for spring when rhubarb is at its peak season
Ingredients for Rhubarb Cream Cheese Bars
For the buttery crust and crumble:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/4 cup milk
For the cream cheese layer:
- 8 ounces cream cheese, softened (room temperature is key for smooth mixing)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the rhubarb topping:
- 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/4 cup chopped pecans (optional, can substitute with walnuts or almonds)
Note: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. For a dairy-free version, use plant-based butter, cream cheese, and milk alternatives.
How to Make Rhubarb Cream Cheese Bars – Step by Step
Preparing the Crust
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter, then lightly dust with flour. You can also line the dish with parchment paper for easier removal.
- Prepare the dry ingredients by combining 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium mixing bowl. Whisk together until well incorporated.
- Add the wet ingredients to the flour mixture: 1/2 cup softened unsalted butter, 1 egg, and 1/4 cup milk. Using a fork or pastry cutter, mix until the ingredients form a crumbly, slightly moist dough.
- Press approximately 2/3 of the dough evenly into the bottom of your prepared baking dish to create a solid base layer. Set aside the remaining dough for the crumble topping.
Creating the Cream Cheese Layer
- Beat the cream cheese in a separate bowl using an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Make sure your cream cheese is properly softened to avoid lumps.
- Add powdered sugar and vanilla to the cream cheese and continue beating until the mixture is completely smooth and well combined.
- Spread the cream cheese mixture evenly over the crust layer using an offset spatula or the back of a spoon. Make sure to spread it all the way to the edges.
Adding the Rhubarb and Finishing Touches
- Evenly scatter the chopped rhubarb pieces over the cream cheese layer. For the best flavor, make sure your rhubarb pieces are relatively uniform in size.
- Sprinkle the reserved crumble mixture over the rhubarb layer. If using, add the 1/4 cup chopped pecans on top for extra crunch and flavor.
- Bake for 35-40 minutes or until the top is golden brown and the cream cheese filling appears set. The edges will be slightly more golden than the center.
- Allow the bars to cool completely in the pan on a wire rack before cutting. For the cleanest cuts, refrigerate for at least 2 hours or overnight before slicing into squares.
Pro Tips for Making the Best Rhubarb Cream Cheese Bars
- Choose bright red rhubarb stalks for the best flavor and color. Avoid any that are limp or have blemishes.
- Pat your rhubarb dry after washing to prevent excess moisture in your bars.
- Bring cream cheese to room temperature before mixing to ensure a smooth, lump-free filling.
- Don’t overmix the crust dough – it should be crumbly, not smooth like cookie dough.
- For a sweeter rhubarb flavor, toss the chopped rhubarb with 2 tablespoons of sugar before adding it to the bars.
- Make a strawberry-rhubarb version by replacing half the rhubarb with diced strawberries for a classic flavor combination.
- Let the bars cool completely before cutting to achieve clean, neat squares.
- Use a hot knife (run under hot water and wipe dry) for the cleanest cuts.
- What is the secret to the best rhubarb dessert? Balancing the tartness with just the right amount of sweetness.
- Can I make rhubarb bars with frozen rhubarb? Yes, just thaw and drain well before using.
- How to prepare rhubarb for baking? Always trim the leaves (they’re toxic), wash thoroughly, and cut into even pieces for consistent baking.
Best Ways to Serve Rhubarb Cream Cheese Bars
These versatile rhubarb cream cheese bars can be served in several delicious ways:
- Enjoy them at room temperature for the perfect balance of textures
- Serve chilled from the refrigerator for a more cheesecake-like experience
- Add a dollop of freshly whipped cream for extra indulgence
- Drizzle with a simple glaze made from powdered sugar and lemon juice
- Pair with a scoop of vanilla ice cream for a decadent dessert
- Serve alongside afternoon tea or coffee for a special treat
- Garnish with fresh mint leaves and a light dusting of powdered sugar for an elegant presentation
These bars pair beautifully with our [Homemade Vanilla Bean Ice Cream] or [Fresh Strawberry Compote] for an elevated dessert experience.
Nutritional Information for Rhubarb Cream Cheese Bars
Per serving (1 bar, recipe makes 12 servings):
- Calories: 280 kcal
- Carbohydrates: 36g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 185mg
- Fiber: 1g
- Sugar: 22g
These rhubarb cream cheese bars can be part of a balanced diet when enjoyed as an occasional treat. For a lighter version, you can reduce the sugar content by 25% without significantly impacting the taste.
Storage & Leftovers
These rhubarb cream cheese crumble bars store exceptionally well, making them perfect for preparing ahead of time:
- Refrigerator storage: Place cooled bars in an airtight container with parchment paper between layers. They will stay fresh for up to 5 days in the refrigerator.
- Freezer storage: These bars freeze beautifully for up to 3 months. Wrap individual squares in plastic wrap, then place in a freezer-safe container or bag.
- Thawing: Thaw frozen bars overnight in the refrigerator or at room temperature for 1-2 hours before serving.
- Reheating: While these bars are typically served cold or at room temperature, you can warm individual squares in the microwave for 15-20 seconds for a slightly warm treat.
FAQs About Rhubarb Cream Cheese Bars
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Thaw it completely, pat it dry with paper towels to remove excess moisture, and then use it as directed in the recipe. This makes it possible to enjoy these delicious rhubarb bars year-round!
How do I know when the rhubarb bars are fully baked?
The top of the bars should be golden brown, and the edges will be slightly darker. The cream cheese layer should appear set but might have a slight jiggle in the center. It will continue to set as it cools.
Can I make these rhubarb cream cheese bars ahead of time for a party?
Absolutely! These bars actually taste better after being refrigerated overnight, as the flavors have time to meld together. They’re perfect for make-ahead desserts for gatherings.
What can I substitute for pecans if I have a nut allergy?
You can simply omit the nuts entirely, or substitute with sunflower seeds, pumpkin seeds, or even rolled oats for a similar texture without the allergens.
Is rhubarb safe to eat?
Only the stalks of rhubarb are edible. The leaves contain high levels of oxalic acid and should never be consumed. Make sure to remove and discard all leaves before using rhubarb in any recipe.
Can I double this rhubarb bars recipe for a larger crowd?
Yes, you can double all ingredients and bake in a 9×13-inch pan. You may need to increase the baking time by 5-10 minutes, so keep an eye on it.
How do I store rhubarb until I’m ready to make these bars?
Fresh rhubarb can be stored in the refrigerator, wrapped in damp paper towels and placed in a perforated plastic bag, for up to 1 week. For longer storage, chop and freeze it for up to 6 months.
When is rhubarb in season?
Rhubarb is typically in season from April to June, with peak season in most areas occurring in May. This makes these rhubarb cream cheese bars the perfect spring dessert recipe.
What does rhubarb taste like?
Rhubarb has a distinctively tart, sour taste similar to green apples but more intense. This tartness is perfectly balanced by the sweet cream cheese layer in these bars, creating an ideal flavor combination.
Are rhubarb desserts healthy?
Rhubarb itself is low in calories and high in fiber, vitamin K, and antioxidants. While these cream cheese bars are a treat due to the sugar and cream cheese content, they can be enjoyed as part of a balanced diet and offer more nutritional benefits than many other desserts.
Related Recipes You’ll Love
If you enjoy these Rhubarb Cream Cheese Crumble Bars, you might also love these other delicious treats:
Mastering Homemade Rhubarb Cream Cheese Bars
These Rhubarb Cream Cheese Crumble Bars are truly the perfect spring and early summer dessert. The combination of tart rhubarb, creamy cheesecake filling, and buttery crumble creates an irresistible treat that will have everyone asking for the recipe. What makes this easy rhubarb dessert recipe special is not just its delicious flavor profile, but also how simple it is to prepare—even for novice bakers.
Now you know how to make the best Rhubarb Cream Cheese Crumble Bars at home—happy baking!
PrintCreamy Rhubarb Cream Cheese Bars Recipe | Easy Spring Dessert
Description
Are you looking for the perfect spring dessert that combines tangy rhubarb with creamy cheesecake and a buttery crumble? These homemade Rhubarb Cream Cheese Crumble Bars are the answer to your dessert dreams! This delightful treat features layers of buttery crust, smooth cream cheese filling, tart rhubarb, and optional crunchy pecans for the ultimate seasonal indulgence. Whether you’re a seasoned baker or a novice in the kitchen, this easy rhubarb bars recipe will impress your family and friends with minimal effort. If you’ve been wondering what to do with fresh rhubarb or searching for the best rhubarb dessert recipes, this simple rhubarb cheesecake bar recipe is exactly what you need.
Ingredients
For the buttery crust and crumble:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/4 cup milk
For the cream cheese layer:
- 8 ounces cream cheese, softened (room temperature is key for smooth mixing)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the rhubarb topping:
- 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/4 cup chopped pecans (optional, can substitute with walnuts or almonds)
Note: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. For a dairy-free version, use plant-based butter, cream cheese, and milk alternatives.
Instructions
Preparing the Crust
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter, then lightly dust with flour. You can also line the dish with parchment paper for easier removal.
- Prepare the dry ingredients by combining 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium mixing bowl. Whisk together until well incorporated.
- Add the wet ingredients to the flour mixture: 1/2 cup softened unsalted butter, 1 egg, and 1/4 cup milk. Using a fork or pastry cutter, mix until the ingredients form a crumbly, slightly moist dough.
- Press approximately 2/3 of the dough evenly into the bottom of your prepared baking dish to create a solid base layer. Set aside the remaining dough for the crumble topping.
Creating the Cream Cheese Layer
- Beat the cream cheese in a separate bowl using an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Make sure your cream cheese is properly softened to avoid lumps.
- Add powdered sugar and vanilla to the cream cheese and continue beating until the mixture is completely smooth and well combined.
- Spread the cream cheese mixture evenly over the crust layer using an offset spatula or the back of a spoon. Make sure to spread it all the way to the edges.
Adding the Rhubarb and Finishing Touches
- Evenly scatter the chopped rhubarb pieces over the cream cheese layer. For the best flavor, make sure your rhubarb pieces are relatively uniform in size.
- Sprinkle the reserved crumble mixture over the rhubarb layer. If using, add the 1/4 cup chopped pecans on top for extra crunch and flavor.
- Bake for 35-40 minutes or until the top is golden brown and the cream cheese filling appears set. The edges will be slightly more golden than the center.
- Allow the bars to cool completely in the pan on a wire rack before cutting. For the cleanest cuts, refrigerate for at least 2 hours or overnight before slicing into squares.
Equipment
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →Notes
- Choose bright red rhubarb stalks for the best flavor and color. Avoid any that are limp or have blemishes.
- Pat your rhubarb dry after washing to prevent excess moisture in your bars.
- Bring cream cheese to room temperature before mixing to ensure a smooth, lump-free filling.
- Don’t overmix the crust dough – it should be crumbly, not smooth like cookie dough.
- For a sweeter rhubarb flavor, toss the chopped rhubarb with 2 tablespoons of sugar before adding it to the bars.
- Make a strawberry-rhubarb version by replacing half the rhubarb with diced strawberries for a classic flavor combination.
- Let the bars cool completely before cutting to achieve clean, neat squares.
- Use a hot knife (run under hot water and wipe dry) for the cleanest cuts.
- What is the secret to the best rhubarb dessert? Balancing the tartness with just the right amount of sweetness.
- Can I make rhubarb bars with frozen rhubarb? Yes, just thaw and drain well before using.
- How to prepare rhubarb for baking? Always trim the leaves (they’re toxic), wash thoroughly, and cut into even pieces for consistent baking.
