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Creamy 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. Add powdered sugar and vanilla to the cream cheese and continue beating until the mixture is completely smooth and well combined.
  3. 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

 

  1. 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.
  2. 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.
  3. 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.
  4. 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

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.

Find it online: https://fenrecipes.com/rhubarb-cream-cheese-bars-recipe-spring-dessert/