Sweet Tangy Rhubarb Cream Cheese Bars (Print Version)
Brighten your day with these sweet and tangy rhubarb cream cheese bars. A delightful dessert featuring a buttery crust, creamy filling, and tart rhubarb swirl.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 16 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Golden Shortbread Base
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1/2 cup (1 stick) cold unsalted butter, cubed
04 -
1/4 teaspoon salt
→ Velvety Cream Cheese Filling
05 -
16 ounces (2 blocks) full-fat cream cheese, softened
06 -
3/4 cup granulated sugar
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon lemon zest
10 -
1/8 teaspoon salt
→ Sweet & Tangy Rhubarb Swirl
11 -
3 cups fresh rhubarb, chopped into 1/2-inch pieces
12 -
1/2 cup granulated sugar
13 -
1/4 cup water
14 -
1 tablespoon cornstarch
15 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This ensures your Sweet and Tangy Rhubarb Cream Cheese Bars won't stick and are easy to lift out.
02 -
In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Cut in 1/2 cup (1 stick) cold unsalted butter, cubed, until crumbly. Press the mixture evenly into the prepared pan. Bake for 10-12 minutes until lightly golden.
03 -
While the base bakes, combine 3 cups fresh rhubarb, chopped, 1/2 cup granulated sugar, and 1/4 cup water in a saucepan. Cook over medium heat until rhubarb softens, about 5-7 minutes. Whisk 1 tablespoon cornstarch with 1 tablespoon fresh lemon juice, then stir into the rhubarb mixture. Cook until thickened, then set aside.
04 -
In a large bowl, beat 16 ounces (2 blocks) full-fat cream cheese, softened, with 3/4 cup granulated sugar until smooth. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract, 1 teaspoon lemon zest, and 1/8 teaspoon salt. Mix until just combined.
05 -
Pour the velvety cream cheese filling over the pre-baked shortbread base. Dollop spoonfuls of the sweet and tangy rhubarb swirl over the cream cheese layer. Use a knife or skewer to gently swirl the rhubarb into the cream cheese for a beautiful marbled effect on your Sweet and Tangy Rhubarb Cream Cheese Bars.
06 -
Bake for 30-35 minutes, or until the edges are set and the center has only a slight jiggle. Do not overbake, as they will continue to set as they cool. This ensures the perfect texture for your Sweet and Tangy Rhubarb Cream Cheese Bars.
07 -
Let the bars cool completely in the pan on a wire rack. Once at room temperature, cover and refrigerate for at least 4 hours, or preferably overnight, before lifting out of the pan and cutting into 16 squares.
# Notes:
01 -
To prevent cracking, avoid overmixing the cream cheese filling once the eggs are added. Mix just until combined.
02 -
Store leftover Sweet and Tangy Rhubarb Cream Cheese Bars in an airtight container in the refrigerator for up to 5 days.
03 -
If using frozen rhubarb, thaw it completely and drain any excess liquid before chopping and adding to the saucepan.
04 -
For an extra touch, serve these bars chilled with a light dusting of powdered sugar or a dollop of fresh whipped cream.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
parchment paper
03 -
large mixing bowl
04 -
medium mixing bowl
05 -
electric mixer (stand or hand)
06 -
small saucepan
07 -
whisk
08 -
spatula
09 -
measuring cups
10 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 292 kcal
Total Fat: 16 g
Total Carbohydrate: 33 g
Protein: 4 g