Rhubarb Cream Cheese Bars
A tender, flaky crust topped with a creamy cream cheese layer and tangy rhubarb compote. Perfectly balanced sweet-tart flavor in every bite, ideal for gatherings or cozy meals.
Servings: 12 servings
Calories: 265kcal
Ingredients
- 2 cups rhubarb, chopped
- 1 cup sugar, divided (½ cup and ½ cup)
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8 or 9x9-inch baking dish or line with parchment paper.
- Toss the chopped rhubarb with ½ cup sugar and let stand while preparing batter.
- Beat butter, cream cheese, and remaining ½ cup sugar until smooth in a large bowl.
- Add egg and vanilla extract, then stir until fully combined.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually mix dry ingredients into the wet mixture, stirring just until combined.
- Spread half the batter into the baking dish, top with sugared rhubarb, and finish with the remaining batter.
- Bake for 30-35 minutes until golden and a toothpick inserted comes out clean. Cool completely before slicing.
Notes
Let bars cool completely for easier cutting.
Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
For a gluten-free version, substitute all-purpose flour with 1 cup gluten-free flour blend.
Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.
For a gluten-free version, substitute all-purpose flour with 1 cup gluten-free flour blend.