1️⃣ Prepare the crust:
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press firmly into the bottom of an 8×8-inch (or 9×9-inch) square pan lined with parchment paper. Place in the refrigerator to chill while you prepare the filling.

2️⃣ Make the rhubarb compote:
In a small saucepan over medium heat, combine chopped rhubarb, sugar, lemon juice, and water. Cook for about 10 minutes, stirring often, until the rhubarb softens and breaks down into a thick compote. Allow it to cool completely.

3️⃣ Prepare the lemon velvet filling:
In a large bowl, beat the softened cream cheese with powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.

4️⃣ Whip the cream:
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the lemon cream cheese mixture until fully combined and smooth.

5️⃣ Layer the bars:
Spread half of the lemon velvet filling over the chilled crust. Spoon the cooled rhubarb compote evenly over the filling. Top with the remaining lemon filling and smooth the surface with a spatula.

6️⃣ Chill the bars:
Refrigerate for at least 4 hours, or overnight, to allow the bars to set completely.

7️⃣ Serve:
Once set, slice into bars. Garnish with whipped cream, lemon zest, or thin rhubarb slices if desired.