Creamy Rhubarb Cream Cheese Bars
A springtime favorite, these bars combine tart rhubarb, creamy cheesecake, and a buttery oat crumble for a delightful dessert that's perfect for gatherings or a cozy coffee break.
Ingredients
For the Crust and Crumble:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 cup brown sugar packed
- 3/4 cup unsalted butter melted
- 1/2 cup chopped pecans or walnuts optional
For the Cream Cheese Layer:
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Rhubarb Filling:
- 3 cups fresh or frozen rhubarb diced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking dish.
- Mix flour, oats, brown sugar, and melted butter in a large bowl. Stir in nuts if using. Set aside 1 1/2 cups for topping.
- Press remaining mixture into the dish. Bake for 10 minutes. Cool slightly.
- Beat cream cheese, sugar, egg, and vanilla until smooth. Spread over crust.
- In a saucepan, combine rhubarb, sugar, cornstarch, and water. Cook over medium heat for 8–10 minutes, until thickened. Cool slightly.
- Spread rhubarb filling over cream cheese layer.
- Sprinkle reserved crumble on top.
- Bake 30–35 minutes, until golden and set.
- Cool completely, then chill for at least 2 hours before slicing.
Notes
- Substitute strawberries for a sweeter variation.
- Use gluten-free flour and oats for a gluten-free version.
- Store in fridge up to 5 days; freeze for up to 3 months.