Mom’s Rhubarb Cream Cheese Bars

These Rhubarb Cream Cheese Bars are easy to make and so delicious. The perfect combination of sweet and tart, this rhubarb dessert is great for sharing!

I Love How Easy These Rhubarb Bars Are To Make

On this site, I reference more recipes from Mom than any other person I know. That’s a good thing, right?! I only hope that our own daughters will feel the same way about my recipes when they’re all grown up, preparing meals and baking cookies for their own families and friends.

This recipe for Rhubarb Cream Cheese Bars is a fairly new one for our family, as Mom first shared it just last spring. Everyone immediately liked its sweet and tart combo. And I appreciate that it has just enough cream cheese to impart creamy decadence, but not enough to keep you from having a second piece. ;) It’s a comforting sort of bar, the kind you’d expect to find cooling on Grandma’s counter. And when you take a look at the recipe and see how easy it is to create…there’s just no excuse not to make it!

Continue to Content

Rhubarb Cream Cheese Bars

Yield: 16 bars

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

These Rhubarb Cream Cheese Bars are easy to make and so delicious. The perfect combination of sweet and tart, this rhubarb dessert is great for sharing!

Print

Ingredients

• FOR THE CRUST AND CRUMBLE TOPPING:
• 1.25 c. all-purpose flour
• 1/2 c. old-fashioned oats
• 1/2 c. brown sugar
• 1/2 tsp. kosher salt
• 1/2 c. unsalted butter, softened (not melted!)
• FOR THE RHUBARB AND CREAM CHEESE FILLING:
• 8 oz. cream cheese, softened
• 3/4 c. sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1.5 c. chopped rhubarb

Instructions

1. Preheat oven to 350° F.

for the crust and crumble topping:

1. In a medium bowl, combine flour, oats, sugar, and salt. With a rigid pastry blender, cut in the butter until well incorporated and pea-sized crumbles are formed.
2. Firmly press half the mixture into an ungreased 9'' x 9'' pan. Set aside remaining mixture.

for the rhubarb and cream cheese filling:

1. In the bowl of a stand mixer, combine cream cheese, sugar, and egg until very smooth, about 1 minute. Add vanilla, cinnamon, and nutmeg, and blend just to combine. Fold in rhubarb. Spread filling over crust. Sprinkle remaining crust crumbles over the top of the filling. Bake for 40 minutes.
2. Store in refrigerator. Serve with a scoop of vanilla ice cream, or freshly whipped and sweetened cream with a light touch of vanilla, cinnamon, and nutmeg. Awesome!

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 131mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 3g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles!

This Rhubarb Dessert Is Perfect For Father’s Day

My dad is one of the biggest kids I know. This is one of my favorite photos of him, one of my dearest memories. I’m sharing it today in honor of our upcoming Father’s Day, and also because he’s always up for rhubarb dessert, especially Grandma Renelt’s Rhubarb Custard Pie.

Happy Father’s Day, Dad! I love you!

Father’s Day is a great time to send Dad or Grandpa or another special guy in your life this tasty box of man-friendly eats!

Harry and David prides itself in exquisite food gifts, and this Sausage, Cheese, and Crackers Gift Box is no exception. I had the pleasure of spending some time with Harry and David last fall in their southern Oregon home, and have enjoyed many of their fresh and packaged foods over the years. I can attest to the awesomeness of this company and its products.

Disclosure: I was provided with this same gift box of eats from Harry and David for review, which I happily gifted to my own dad for Father’s Day. I was not compensated for this post. All opinions expressed are my own. To read the full disclosure of this site, please go here.