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!
Equipment
- 8x8-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 8x8-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.