These Creamy Rhubarb Cream Cheese Bars are a delightful blend of tart and sweet, combining a buttery shortbread crust, a creamy cheesecake-like filling, and a tangy rhubarb topping. The bright flavor of rhubarb pairs perfectly with the rich cream cheese layer, making these bars an irresistible treat for spring and summer gatherings—or anytime you want to indulge in something special. Let’s bake up this delicious dessert!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tartness of rhubarb complements the sweetness of the cream cheese and crust.
- Easy to Make: Layers come together quickly with simple ingredients.
- Great for Entertaining: These bars are portable, sliceable, and perfect for parties or potlucks.
- Seasonal Treat: Celebrate rhubarb season with this fresh and vibrant dessert.
Ingredients You’ll Need
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- Pinch of salt
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
For the Rhubarb Topping:
- 3 cups diced fresh rhubarb (about 1/2-inch pieces)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 cup water
- Optional: Zest of 1 lemon for extra brightness
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
2. Make the Shortbread Crust
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Gradually add the flour and salt, mixing until the dough comes together into a soft, crumbly texture.
- Press the dough evenly into the bottom of the prepared pan to form the crust.
- Bake for 15–18 minutes, or until lightly golden around the edges. Remove from the oven and let cool slightly while preparing the next layers.
3. Prepare the Cream Cheese Layer
- In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the egg and vanilla extract, mixing until fully combined.
- Spread the cream cheese mixture evenly over the partially baked crust.
4. Make the Rhubarb Topping
- In a saucepan, combine the diced rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the rhubarb softens (about 5–7 minutes).
- Optional: Stir in the lemon zest for added brightness.
- Let the rhubarb mixture cool slightly, then spread it evenly over the cream cheese layer.
