Rhubarb Cream Cheese Bars
These Rhubarb Cream Cheese Bars pair a buttery oat crumble with a smooth, cinnamon-kissed cream cheese filling and tart rhubarb. Bake until lightly golden, then chill for clean, satisfying slices.
Equipment
- 9x9 inch pan
- rigid pastry blender
- Stand mixer
Ingredients
For the crust & crumble topping
- 1 1/4 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 teaspoon Morton kosher salt
- 1/2 cup unsalted butter softened (not melted)
For the rhubarb & cream cheese filling
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/6 teaspoon nutmeg
- 1 1/2 cups chopped rhubarb
Instructions
- Heat the oven to 350°F. Have an ungreased 9 x 9-inch pan ready before mixing so the crumb mixture stays cool.
- Stir the flour, old-fashioned oats, brown sugar, and Morton kosher salt together in a medium bowl. Mix until the brown sugar is evenly dispersed and no salty pockets remain.
- Cut the softened, unmelted butter into the dry ingredients with a rigid pastry blender. Stop when the mixture forms rough, pea-sized crumbs with no large streaks of butter.
- Press half of the crumb mixture firmly across the bottom of the pan and reserve the rest. The base should look level and compact, with the remaining crumbs still loose for sprinkling.
- Beat the softened cream cheese, granulated sugar, and egg in a stand mixer for about 1 minute. The filling should look very smooth and creamy, without visible cream cheese lumps.
- Mix in the vanilla extract, cinnamon, and nutmeg just until they disappear into the filling. Stop once the spices are evenly blended so the egg is not overworked into a dense filling.
- Fold in the chopped rhubarb with a spatula. Use a light hand to keep the fruit pieces intact and avoid streaking the filling pink.
- Spread the rhubarb filling over the crust, then scatter the reserved crumbs evenly over the surface. Cover the filling from edge to edge without pressing the topping down.
- Bake for 40 minutes. The crumble should be lightly browned, and the center may have a slight wobble before it cools and firms.
Notes
Ingredient tip: Soften the cream cheese before mixing, then beat it with the sugar and egg until smooth to prevent lumps in the filling.
Browning: If the crumb topping darkens too quickly before the filling is set, loosely tent the pan with foil without pressing it onto the surface.
Doneness: Pull the bars from the oven when the crumble is lightly golden and the center has a gentle wobble. The residual heat will finish setting the filling.
Slicing tip: Cool the pan completely, then chill for at least 2 hours. Use a sharp knife warmed under hot water and wiped dry between cuts for neat squares.
Storage: Store cooled bars in an airtight container in the refrigerator. To keep the crumble crisp, avoid sealing them while warm and separate layers with parchment paper.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.