Is there anything better than a dessert that feels both indulgent and refreshing at the same time? I don’t think so! And that’s exactly why I’m so excited to share this recipe for Creamy Rhubarb Cream Cheese Bars with you. These bars are the perfect balance of buttery, crumbly texture with a luscious, tangy filling that brings the brightness of rhubarb right to your taste buds.
This is one of those treats that looks fancy but is secretly super easy to make. The kind of recipe you pull out when you’re hosting brunch, need a crowd-pleasing potluck dessert, or just want to make something a little special for yourself. Personally, I first made these bars after my neighbor gifted me a huge bunch of rhubarb from her garden—and now I look forward to rhubarb season like a kid waiting for summer break!
What I really love about these bars is the contrast of flavors and textures: the sweet and creamy filling paired with tart rhubarb, all nestled between a soft, buttery crust and a golden crumble topping. It’s pure magic.
Let’s dive into this simple, satisfying recipe that you’ll want to make again and again.
Ingredients You’ll Need
Let’s break this down into two parts: the crust & topping, and the dreamy filling.
For the crust and crumble topping:
All-purpose flour
Rolled oats
Brown sugar
Salt
Unsalted butter, softened
For the rhubarb cream cheese filling:
Cream cheese, softened
Granulated sugar
Egg
Vanilla extract
Ground cinnamon and nutmeg (optional for a hint of warmth)
Fresh rhubarb, chopped
STEP 1: PREHEAT & PREP YOUR PAN
Start by preheating your oven to 350°F (175°C). No need to grease your baking pan for this one—trust me, the butter in the crust does the work for you. Just have an 8×8 or 9×9-inch square pan ready to go.
STEP 2: MAKE THE CRUST AND TOPPING
In a medium mixing bowl, combine:
All-purpose flour
Rolled oats
Brown sugar
Salt
Softened butter
Use a fork, pastry cutter, or your hands to mix everything together until the mixture resembles coarse crumbs. You want it to hold together slightly when pressed but still be crumbly—kind of like a streusel topping.
Once it’s all mixed, press about half of the mixture firmly into the bottom of your ungreased pan. This is your crust. Set the rest of the mixture aside—this will become your golden crumble topping.
STEP 3: WHIP UP THE FILLING
In another bowl, combine:
Softened cream cheese
Granulated sugar
Egg
Beat this mixture until smooth and creamy. Then stir in:
Vanilla extract
A pinch of ground cinnamon and nutmeg (optional, but these spices add such a lovely warmth)
Now, gently fold in the chopped rhubarb. You want to make sure it’s evenly distributed throughout the cream cheese base. Tip: If your rhubarb seems extra juicy, give it a gentle squeeze in a clean kitchen towel to get rid of excess moisture—this helps avoid a soggy filling.
STEP 4: ASSEMBLE THE BARS
Now that your crust is pressed and your filling is ready, go ahead and pour that creamy rhubarb mixture over the crust. Spread it out evenly with a spatula so every bite gets a bit of that tangy-sweet goodness.
Then, sprinkle the remaining oat and flour mixture over the top. This will bake into a buttery, golden crumble that adds the perfect crunch to balance the soft filling.
Creamy Rhubarb Cream Cheese Bars: Baking, Tips & Variations
Welcome back! In Part 1, we layered up the buttery crust, velvety rhubarb cream cheese filling, and that irresistible crumble topping. Now comes the fun part—baking it all to golden perfection. If your kitchen isn’t already filled with the sweet smell of rhubarb and buttery oats, it’s about to be.
This second part will walk you through baking and cooling your bars properly (super important for those neat, beautiful layers), plus I’ll throw in a few helpful tips and tasty variations to make this recipe work for your taste, pantry, and even the season you’re in.
STEP 5: BAKE TO GOLDEN PERFECTION
Place your assembled bars into the preheated 350°F oven, and bake for approximately 40 minutes. You’re looking for the top to turn lightly golden brown—especially around the edges—and for the filling to set.
Depending on your oven and the thickness of your filling, it may need a few extra minutes. If you’re unsure, give the pan a gentle shake. The center should be just slightly jiggly but not liquidy.
STEP 6: COOL COMPLETELY BEFORE SLICING
This part is crucial, so don’t skip it—even if the smell is making it hard to wait!
Once the bars are out of the oven, let them cool completely in the pan on a wire rack. This could take up to 1–2 hours depending on your kitchen temperature. Once cooled, refrigerate them for an hour or two if you want super clean, sharp cuts.
Why does this matter? The cooling time gives the filling a chance to fully set, which means your bars won’t collapse or smear when sliced. Plus, the flavors intensify a bit more as they rest—especially that wonderful tang from the rhubarb.
STEP 7: SLICE & SERVE
Once your bars are fully cooled and firm, slice them into squares. A sharp knife works best here—wiping it clean between cuts helps keep the layers distinct and beautiful.
These bars are fantastic served chilled straight from the fridge or at room temperature. You can even dress them up a bit if you’re feeling fancy…
OPTIONAL: ADD A LITTLE EXTRA MAGIC
Want to take your bars from “yum” to “WOW”? Here are a few serving suggestions and little twists that can bring even more excitement to this simple dessert:
Top with whipped cream or a drizzle of sweetened Greek yogurt for an extra creamy touch.
Add a scoop of vanilla ice cream on the side if serving for dessert. The contrast of cold, creamy ice cream with the tart, chilled filling is heavenly.
Toss in other fruits like strawberries or raspberries for a mixed berry rhubarb version. Just don’t overload the filling or it may become too wet.
Swap the oats for chopped nuts (like pecans or almonds) in the crumble topping for added crunch and a nutty flavor boost.
Add orange or lemon zest to the filling to brighten it up even more—especially if your rhubarb is on the sweeter side.
STORAGE TIPS
One of the best things about these Creamy Rhubarb Cream Cheese Bars is how well they keep. Here’s how to store them:
In the fridge: Place leftovers in an airtight container and refrigerate for up to 5 days. Just note that the topping will soften a bit over time, but the flavor stays amazing.
To freeze: You can freeze individual bars by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to 2 months. Let them thaw in the fridge overnight before serving.
A FEW MORE TIPS FOR SUCCESS
Use room temperature cream cheese: This ensures a smooth filling without lumps. Cold cream cheese will fight you the whole way.
Don’t skip the salt: Even though it’s a sweet recipe, that little bit of salt in the crust makes all the other flavors pop.
Chop your rhubarb evenly: Small, uniform pieces bake more consistently and blend better into the filling.
Creamy Rhubarb Cream Cheese Bars: FAQs & Final Thoughts
We’ve walked through each delicious step of making these dreamy Creamy Rhubarb Cream Cheese Bars—from mixing up that buttery oat crust to baking them into golden, tangy perfection. Now, let’s wrap up with some helpful answers to common questions you might have before (or after) you make your first batch.
FREQUENTLY ASKED QUESTIONS
1. Can I use frozen rhubarb instead of fresh?
Yes! Just make sure to thaw and drain it well first. Pat it dry with paper towels to remove excess moisture, or it can make your filling watery.
2. Do I have to use the spices in the filling?
Nope. The cinnamon and nutmeg are optional—they just add a cozy depth of flavor. If you prefer a cleaner, more classic cream cheese flavor, feel free to leave them out.
3. What type of oats should I use?
Rolled oats (also called old-fashioned oats) work best for this recipe. Quick oats can make the crumble topping too soft, and steel-cut oats won’t cook properly.
4. Can I substitute the cream cheese with another ingredient?
Cream cheese is the heart of the filling here, so it’s tough to replace. However, you could try using mascarpone for a slightly milder flavor, or a thick Greek yogurt for a tangier, lighter version—just note the texture might change.
5. How do I know when the bars are done baking?
The crumble topping should be light golden brown, and the center should be mostly set (with just a slight jiggle). If the edges are firm and the top is nicely browned, you’re good to go.
6. Can these be made gluten-free?
Yes! Use a gluten-free all-purpose flour blend and certified gluten-free oats. Everything else in the recipe is naturally gluten-free, so that simple swap should work perfectly.
7. What’s the best way to get clean slices?
Cool the bars completely, then chill them in the fridge for at least an hour before slicing. Use a sharp knife and wipe it clean between cuts to keep those beautiful layers sharp and neat.
FINAL THOUGHTS: WHY YOU’LL LOVE THESE BARS
These Creamy Rhubarb Cream Cheese Bars are the kind of dessert that looks elegant on a plate but comes together with simple, pantry-friendly ingredients. They’re sweet, tangy, buttery, and creamy—all in one bite. And whether you serve them for brunch, an afternoon snack, or a chilled summer dessert, they always hit the spot.
Plus, they’re endlessly customizable. Once you master the base recipe, you can try it with berries, a citrus twist, or even a chocolate drizzle if you’re feeling creative.
If you make these bars, I’d love to hear how they turn out for you! Leave a comment below with any tweaks you tried or questions you have. And if you happen to snap a photo before they disappear (because they will), be sure to share it—I never get tired of seeing your kitchen creations.
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Creamy Rhubarb Cream Cheese Bars
Description
This dessert combines the tangy brightness of rhubarb with the rich, velvety texture of cream cheese, layered between a buttery crust and crumble topping. Creamy and sweet with a hint of tartness, these bars are ideal for spring or anytime you want a dessert that looks delightful and tastes even better.
Ingredients
For the crust and crumble topping
All-purpose flour
Rolled oats
Brown sugar
Salt
Softened unsalted butter
For the rhubarb cream cheese filling
Cream cheese, softened
Granulated sugar
Egg
Vanilla extract
Ground cinnamon and nutmeg (optional for warmth)
Chopped rhubarb
Instructions
Preheat the oven to 350°F. In a bowl, combine flour, oats, brown sugar, salt, and butter. Work the mixture until it reaches a crumb-like texture, then press about half firmly into the bottom of an ungreased baking pan to form the crust, leaving the remaining mixture for the topping another bowl, mix the softened cream cheese, sugar, and egg until smooth. Blend in vanilla, cinnamon, and nutmeg if using, then fold in the chopped rhubarb
Spread the cream cheese and rhubarb mixture evenly over the prepared crust. Sprinkle the remaining crust–oat crumble over the top
Bake for approximately 40 minutes, or until the crumble topping is lightly golden. Let the bars cool completely before cutting to ensure clean slices and distinct layers
Notes
Squeezing excess moisture from the rhubarb helps prevent a soggy filling. Keep the cream cheese at room temperature for a smooth, lump-free base. These bars store well in the refrigerator for up to five days—though the crumble becomes less crisp over time, the flavor remains delightful
