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