Rhubarb Bars Cream Cheese

This dessert brings together the sweet tartness of rhubarb with the richness of cream cheese and the comforting chew of a buttery oat crust. Perfectly chilled and full of contrast in both flavor and texture these bars are made for sharing and always leave a lasting impression

I first baked these after spotting fresh rhubarb at the market and my kids devoured them before dinner that same day

Ingredients

• Chopped rhubarb: two cups Look for firm pink stalks with glossy skin to ensure a bold tart flavor
• Granulated sugar: one cup Balances the tang of rhubarb Choose fine pure white sugar for a clean finish
• Cornstarch: two tablespoons Gives the filling a glossy firm texture Be sure to whisk thoroughly for lump free results
• Vanilla extract: one teaspoon Adds warmth and aroma Use real vanilla for best results
• Cream cheese: eight ounces Go for full fat and room temperature for a creamy finish
• Powdered sugar: one cup Dissolves smoothly into the cream cheese for a velvety topping
• Unsalted butter: one cup melted Provides depth and structure Use high quality butter for the richest crust
• All purpose flour: one cup Measured carefully to maintain crust consistency Use the spoon and level method
• Rolled oats: one cup Adds a hearty chew to the base Opt for old fashioned not quick oats
• Brown sugar: half cup Gives a caramel tone to the crust Light brown sugar works best here

Step-by-Step Instructions

Prepare the Pan:

Preheat the oven to three hundred fifty degrees Fahrenheit Line a nine by thirteen inch baking dish with parchment paper to help lift the bars out easily once chilled

Make the Oat Crust:

In a large mixing bowl combine flour rolled oats brown sugar and melted butter Mix with a fork until all dry ingredients are moistened Then press evenly into the bottom of the pan using clean hands for a firm base

Bake the Crust:

Place the pan on the center rack and bake for fifteen minutes The crust should look dry and lightly set but not golden It will finish baking later

Cook the Rhubarb Filling:

While the crust bakes combine rhubarb granulated sugar and cornstarch in a medium saucepan Heat over medium stirring constantly as it thickens Cook for about six minutes or until the rhubarb breaks down and the mixture is glossy Stir in the vanilla and remove from heat

Assemble and Bake Again:

Pour the warm rhubarb mixture over the parbaked crust Spread evenly with a spatula to cover the base fully Bake again for ten to fifteen minutes until the filling is set and slightly translucent

Prepare the Cream Cheese Topping:

In a separate bowl beat the softened cream cheese with powdered sugar and a little vanilla using an electric mixer Mix until completely smooth and fluffy about two minutes

Frost and Chill:

Let the baked bars cool completely in the pan Then gently spread the cream cheese mixture over the top with an offset spatula for a smooth layer Chill the bars in the refrigerator for at least two hours until fully set

Cut and Serve:

Use a sharp knife dipped in hot water to slice clean squares Wipe the blade between cuts for a neat presentation Serve cold straight from the fridge for best taste and texture

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My grandmother always insisted on tasting the rhubarb filling before baking to adjust the sweetness I still follow her advice and it always pays off especially with early season rhubarb

Storage Tips

Store bars in an airtight container in the refrigerator for up to five days The crust softens and the topping firms up creating an ideal texture If freezing wrap each square in parchment and seal in a freezer bag for longer storage Thaw in the fridge overnight before serving

Ingredient Substitutions

For a milder bar try replacing half the rhubarb with strawberries A bit of lemon zest stirred into the cream cheese adds brightness If you are baking gluten free substitute with a one to one gluten free flour blend and certified gluten free oats

Serving Suggestions

Serve well chilled as a refreshing dessert on warm afternoons A dusting of powdered sugar adds a pretty finish or garnish with a thin slice of fresh strawberry alongside a cup of hot tea

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Cultural and Historical Context

Rhubarb has long been treasured in northern Europe as one of the earliest spring crops Its tart punch brings life to cool weather desserts This style of oat crusted bar has roots in traditional farmhouse baking where fresh seasonal ingredients were celebrated in simple rustic treats

Frequently Asked Questions About Recipes

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb can be used. Thaw and drain excess liquid before cooking to maintain texture.

→ How do I achieve clean slices?

Clean your knife between each cut and ensure the bars are well chilled for the neatest squares.

→ What can I add for extra flavor?

Try adding chopped strawberries to the filling or a sprinkle of lemon zest to the cream cheese layer for brightness.

→ Can these bars be made ahead?

Yes, chilling for several hours or overnight enhances flavor and structure, making them easy to slice and serve.

→ How do I store the bars?

Keep bars refrigerated in an airtight container for up to four days to maintain freshness and texture.