Creamy Rhubarb Cream Cheese Bars

Creamy Rhubarb Cream Cheese Bars aren’t just another spring dessert—they’re a game-changer for anyone who loves sweet-tart flavor and creamy textures. If you’re searching for a treat that bridges the seasons with richness and zing, this recipe delivers. Made with a buttery oat crust, a tangy rhubarb layer, and a smooth cream cheese filling, these bars are everything you didn’t know you needed.

Whether you grew up with rhubarb in the backyard or you’re tasting it for the first time, Creamy Rhubarb Cream Cheese Bars offer a nostalgic twist with modern flavor. The silky cheesecake center contrasts perfectly with the fruity topping and crumbly crust. They’re simple to make and guaranteed to become a repeat favorite for spring parties, Easter tables, or quiet Sunday afternoons.

Why You’ll Love Creamy Rhubarb Cream Cheese Bars

• Perfectly balanced flavor: Tangy rhubarb blends beautifully with sweet, creamy cheesecake.
• Soft, creamy center: Each bite of these Creamy Rhubarb Cream Cheese Bars melts in your mouth with a firm, golden crust.
• Make-ahead friendly: These bars store well and freeze even better—ideal for prepping ahead.
• Versatile ingredients: Use fresh or frozen rhubarb in your Creamy Rhubarb Cream Cheese Bars—or swap with berries when out of season.
• Beautifully nostalgic: These bars offer classic comfort with a fresh, modern twist.

Check out How to Make Raspberry Cheesecake Bars for another fruity cream cheese delight.

Recipe Snapshot: Creamy Rhubarb Cream Cheese Bars

Ingredients Breakdown for Creamy Rhubarb Cream Cheese Bars

Crust & Topping: Buttery, Crunchy Perfection

This layer gives these creamy rhubarb cream cheese bars their structural crunch and toasty flavor. It doubles as the base and crumble topping, making things deliciously simple.

You’ll need:

• 1 ½ cups all-purpose flour – the sturdy base that holds everything together.
• 1 cup old-fashioned oats – for that wholesome texture and nutty flavor.
• ¾ cup light brown sugar, packed – sweetens with a hint of molasses.
• ½ tsp baking soda – gives a gentle lift to the crust.
• ½ tsp salt – enhances every other flavor.
• ¾ cup unsalted butter, melted – richness in every bite.
• ½ cup chopped nuts (optional) – walnuts or pecans add crunch and depth.

Cheesecake Layer: The Creamy Centerpiece

You’ll need:

• 8 oz cream cheese, softened – full-fat for a rich, creamy texture.
• ⅓ cup granulated sugar – keeps the layer lightly sweetened.
• 1 large egg – binds everything and adds silkiness.
• 1 tsp vanilla extract – gives warm, aromatic depth.

Rhubarb Layer: Tart, Sweet & Fruity

You’ll need:

• 2 cups chopped rhubarb – fresh or frozen both work.
• ½ cup granulated sugar – balances rhubarb’s natural tartness.
• 1 tbsp cornstarch – thickens the fruity layer.
• 1 tbsp water – helps dissolve the cornstarch.
• ½ tsp lemon juice – boosts the flavor and acidity.

How to Make Creamy Rhubarb Cream Cheese Bars – Step-by-Step

These dessert bars are as easy as they are irresistible. With a simple crust, a dreamy cheesecake layer, and that tart-sweet rhubarb topping, you’ll be surprised how quickly they come together.

Step 1: Prep the Crust
Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment. Mix the flour, oats, brown sugar, baking soda, salt, and melted butter until crumbly. Press two-thirds of the mixture into the pan to form the crust, saving the rest for the topping.

Step 2: Cook the Rhubarb
In a saucepan, combine the chopped rhubarb, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring often, until the rhubarb softens and thickens, about 5–7 minutes. Remove from heat and let it cool slightly before layering.

Step 3: Make the Cheesecake Filling
Beat the cream cheese and sugar until smooth, then mix in the egg and vanilla. Spread the cream cheese mixture gently over the baked crust in an even layer. Spoon the cooled rhubarb mixture evenly over the cheesecake filling.

Step 4: Bake and Chill
Crumble the remaining oat mixture over the rhubarb layer and add nuts if desired. Bake for 35–40 minutes until the top is golden and the center is just set. Cool completely in the pan, then refrigerate before slicing into clean, firm bars.

Pro Tips for a Perfect Recipe

• Room Temp Cream Cheese: Always soften cream cheese for smoother mixing.
• Firm Crust Base: Press the crust tightly into the pan to prevent crumbling.
• Chill Before Slicing: Refrigerate fully for clean, professional-looking bars.

Flavor Variations

• Strawberry Rhubarb: Swap half the rhubarb with diced strawberries for a sweeter touch.
• Citrus Zest: Add lemon or orange zest to the cream cheese filling for brightness.
• Nutty Crunch: Mix chopped pecans or almonds into the crumble topping.
• Coconut Layer: Sprinkle shredded coconut between rhubarb and topping for extra texture.

Serving Suggestions

• Chilled and Clean: Serve cold from the fridge for best texture and slicing.
• With Whipped Cream: Add a dollop of whipped cream or a scoop of vanilla ice cream.
• For Brunch or Dessert: Perfect for potlucks, showers, or light spring desserts.

Make-Ahead & Storage

• Make-Ahead Friendly: You can fully prepare the rhubarb cream cheese bars a day before you need them. In fact, they actually benefit from sitting overnight in the fridge—this allows the layers to firm up, the flavors to blend, and the bars to slice much more cleanly.
• Fridge Storage: Once baked and cooled, store the bars in an airtight container and place them in the refrigerator. They will stay fresh and delicious for up to 5 days. Keeping them cold helps maintain the creamy texture and keeps the rhubarb layer from becoming watery.
• Freezer Option: To freeze, first cool the bars completely, then cut them into squares. Place a piece of parchment paper between each layer to prevent sticking. Store in a sealed container or freezer-safe bag for up to 2 months. When ready to serve, thaw them overnight in the fridge to restore the original texture.

FAQs About Rhubarb Cream Cheese Bars

Final Thoughts

Whether you’re new to rhubarb or a lifelong fan, these Creamy Rhubarb Cream Cheese Bars bring the perfect blend of creamy, sweet, and tangy to your table. With a buttery oat crust and layers of vibrant flavor, they’re as easy to make as they are to love.

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Creamy Rhubarb Cream Cheese Bars

Creamy Rhubarb Cream Cheese Bars are the perfect mix of tart, sweet, and rich—made with a buttery oat crust, silky cheesecake filling, and tangy rhubarb topping. Perfect for spring!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

2 hours hrs

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 16 bars

Calories 210 kcal

Equipment

• 8×8-inch baking pan
• Mixing bowls (1 large, 1 medium)
• Saucepan
• Electric hand mixer or stand mixer
• Silicone spatula or spoon
• Measuring cups and spoons
• Parchment paper
• Cooling rack
• Knife for slicing bars

Ingredients

  

For the Crust & Topping:

• 1 ½ cups all-purpose flour
• 1 cup old-fashioned oats
• ¾ cup light brown sugar, packed
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, melted
• ½ cup chopped nuts (optional – walnuts or pecans)

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Rhubarb Layer:

• 2 cups chopped rhubarb (fresh or frozen)
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp water
• ½ tsp lemon juice

Instructions

 

Prep the Crust:

• Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment. Mix flour, oats, brown sugar, baking soda, salt, and melted butter until crumbly. Press two-thirds into the pan; reserve the rest.

Cook the Rhubarb:

• In a saucepan, combine rhubarb, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring often, until thickened (5–7 mins). Let cool slightly.

Make the Cheesecake Layer:

• In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mix until creamy. Spread over the crust. Spoon rhubarb filling evenly over the cheesecake layer.

Top and Bake:

• Sprinkle remaining crumble over the top with chopped nuts if using. Bake for 35–40 minutes until golden and set. Cool completely, then refrigerate before slicing.

Notes

• You can use frozen rhubarb straight from the freezer—no need to thaw.
• For a berry twist, replace half the rhubarb with strawberries or raspberries.
• Let the bars chill completely before slicing for clean, even cuts.

Keyword rhubarb cream cheese bars, rhubarb dessert, spring dessert