why make this recipe
Rhubarb Bars with Cream Cheese are a delightful treat that balances the tartness of rhubarb with a sweet and creamy topping. These bars are perfect for a spring or summer dessert, bringing a fresh and fruity flavor to your table. They are easy to make and can be enjoyed by everyone, making them a fantastic choice for gatherings and family events. Plus, they are great for using up that rhubarb if you have some in your garden!
how to make Rhubarb Bars with Cream Cheese
Ingredients:
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 cup butter, melted
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
Directions:
- Preheat the oven to 350°F and prepare a 9×13 baking dish.
- In a mixing bowl, combine flour, oats, brown sugar, and melted butter. Mix well and press the mixture into the bottom of the prepared dish. Bake for 15 minutes.
- In a saucepan, cook the chopped rhubarb, granulated sugar, and cornstarch over medium heat. Stir until the mixture thickens. Remove from heat and stir in the vanilla extract.
- Spread the rhubarb mixture over the baked crust and return to the oven. Bake for an additional 10-15 minutes.
- While the rhubarb bars are baking, beat together the cream cheese, powdered sugar, and remaining vanilla extract in a mixing bowl until smooth.
- Once the bars have cooled, spread the cream cheese topping over them. Chill in the refrigerator for at least 2 hours.
- Cut into squares and serve.
how to serve Rhubarb Bars with Cream Cheese
Serve these delicious Rhubarb Bars chilled. They can be presented on a nice platter or individual dessert plates. A sprinkle of powdered sugar on top or a dollop of whipped cream can add an extra touch. They are perfect for picnics, barbecues, or as a sweet finish to any meal.
how to store Rhubarb Bars with Cream Cheese
Store any leftover bars in the refrigerator. Keep them in an airtight container, and they can last for up to a week. If you want to save them for a longer time, you can freeze the bars. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe container or bag.
tips to make Rhubarb Bars with Cream Cheese
- Make sure to chop the rhubarb into small pieces for even cooking.
- Feel free to adjust the sugar to suit your taste, especially if your rhubarb is particularly tart.
- Let the bars cool completely before adding the cream cheese topping for the best texture.
- For a more textured crust, you can consider adding nuts or chocolate chips to the crust mixture.
variation
You can add berries like strawberries or blueberries to the rhubarb filling for added sweetness and flavor. Another variation is to swap out the cream cheese topping for a simple glaze made from powdered sugar and lemon juice for a lighter touch.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before using it in the recipe.
Can I make these bars gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend and ensure that the oats are certified gluten-free.
How do I know when the rhubarb mixture is thick enough?
The mixture should be bubbling and should coat the back of a spoon when it’s ready. If it looks thick and glossy, it’s good to go!
Rhubarb Bars with Cream Cheese
Ingredients
Crust
- 1 cup butter, melted
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
Rhubarb Filling
- 2 cups chopped rhubarb Make sure to chop into small pieces for even cooking.
- 1 cup granulated sugar Adjust to taste based on the tartness of the rhubarb.
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Cream Cheese Topping
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract Use the remaining vanilla extract.
Instructions
Preparation
- Preheat the oven to 350°F and prepare a 9x13 baking dish.
- In a mixing bowl, combine flour, oats, brown sugar, and melted butter. Mix well and press the mixture into the bottom of the prepared dish.
- Bake the crust for 15 minutes.
Rhubarb Filling
- In a saucepan, cook the chopped rhubarb, granulated sugar, and cornstarch over medium heat, stirring until thickened.
- Remove from heat and stir in the vanilla extract.
- Spread the rhubarb mixture over the baked crust and return to the oven. Bake for an additional 10-15 minutes.
Cream Cheese Topping
- While the rhubarb bars are baking, beat together cream cheese, powdered sugar, and the remaining vanilla extract in a mixing bowl until smooth.
- Once the bars have cooled, spread the cream cheese topping over them.
- Chill in the refrigerator for at least 2 hours.
Serving
- Cut into squares and serve chilled on a nice platter or individual dessert plates.
- Optional: Add a sprinkle of powdered sugar or a dollop of whipped cream for extra garnish.