These Rhubarb Cream Cheese Bars take a sweet-tart creamy rhubarb cream cheese filling and sandwich it between a crisp, buttery oat crust. This recipe makes a lot, so plan on sharing!
Ingredients
FOR THE CRUST & CRUMBLE TOPPING
1¼cupsall-purpose flour
½cupold-fashioned oats
½cupbrown sugar
½teaspoonMorton kosher salt
½cupunsalted buttersoftened (not melted)
FOR THE RHUBARB & CREAM CHEESE FILLING
8ouncescream cheesesoftened
¾cupgranulated sugar
1large egg
1teaspoonpure vanilla extract
½teaspooncinnamon
⅙teaspoonnutmeg
1½cupschopped rhubarb
Instructions
Preheat oven to 350° F.
For the crust & crumble topping: Combine flour, oats, sugar, and salt in a medium bowl. With a rigid pastry blender, cut in the butter until well incorporated and pea-sized crumbles form.
Firmly press half the mixture into an ungreased 9'' x 9'' pan. Set aside the remaining mixture.
For the rhubarb & cream cheese filling: In the bowl of a stand mixer, combine cream cheese, sugar, and egg until very smooth, about 1 minute.
Add vanilla, cinnamon, and nutmeg to the cream cheese mixture and blend just to combine.
Fold in the rhubarb.
Spread cream cheese/rhubarb filling over the pressed-in crust. Then sprinkle the remaining crust crumbles over the top of the filling.
Bake for 40 minutes, until crumble topping is lightly browned. Let cool completely on a cooling rack. Enjoy right away, once cooled, for the crispiest crumble topping texture.
Notes
Store in refrigerator. Serve with vanilla ice cream or freshly whipped cream.From my mom's recipe box, adapted from a recipe she cut out of the Coteau Shopper newspaper that was submitted by Vicki Showenberg.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.