Crispy Rhubarb Bars with Cream Cheese Frosting
Crispy Rhubarb Bars with Cream Cheese Frosting are the ultimate summer dessert. After making these many times, I’ve discovered the trick to perfectly crispy bars every time. If you love recipes like this, you’ll also enjoy Easy Peach Cobbler French Toast Bake and Creamy Sundried Tomato 'Marry Me' Gnocchi.
Why This Crispy Rhubarb Bars with Cream Cheese Frosting Is Pure Comfort
- Crispy topping with a tender rhubarb filling
- Easy to make with simple ingredients
- Perfect for summer cookouts and potlucks
- Better than takeout with a homemade touch
What You'll Need for Crispy Rhubarb Bars with Cream Cheese Frosting
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- rhubarb
- sugar
- lemon juice
- all-purpose flour
- old-fashioned oats
- brown sugar
- unsalted butter
- cream cheese
- powdered sugar
- vanilla extract
- ground cinnamon
- salt
- Optional: whipped cream
- Optional: fresh berries
📝 Ingredient Notes
- rhubarb: Use fresh, not frozen.
- butter: Ensure it's unsalted for better control over salt content.
🛒 Tools & Equipment I Recommend
- Food Processor — Ensures even crumb mixture for the topping. → See on Amazon
- Parchment Paper — Prevents sticking and makes cleanup a breeze. → See on Amazon
How to Make Crispy Rhubarb Bars with Cream Cheese Frosting
- Prepare the rhubarb filling: Preheat oven to 350°F (175°C). In a bowl, mix rhubarb, 1 cup sugar, lemon juice, and 1 tbsp flour. Transfer to a greased 8×8-inch baking dish and bake for 20 minutes.
- Make the crumble topping: In a food processor, combine 1.5 cups flour, oats, brown sugar, 1/2 cup sugar, cinnamon, salt, and cold butter. Pulse until crumbly. Press half into the prepared baking dish, spread rhubarb filling on top, and crumble the remaining mixture over it.
- Bake and cool: Bake for 25-30 minutes, until golden. Let cool completely.
- Prepare the frosting: Beat cream cheese, powdered sugar, and vanilla until smooth. Spread over cooled bars.
- Serve: Cut into squares and serve with whipped cream and fresh berries if desired.
Cook's Tips for Perfect Crispy Rhubarb Bars with Cream Cheese Frosting
- : For a gluten-free version, use gluten-free flour and oats.
- Common mistake and fix: Avoid overmixing the topping to maintain a crumbly texture. If it becomes too wet, add more flour.
- : For a less tart version, add more sugar to the rhubarb filling.
- : Store leftovers in the fridge for up to 5 days.
Storing & Reheating Crispy Rhubarb Bars with Cream Cheese Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the crumble topping and rhubarb filling a day ahead. Assemble and bake the next day.
Freezing Crispy Rhubarb Bars with Cream Cheese Frosting
Freeze unfrosted bars for up to 3 months. Thaw and frost before serving.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat in the microwave for 15-20 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a nutty flavor, add 1/2 cup chopped pecans to the topping.
- Best substitution: Replace rhubarb with a mixture of strawberries and apples for a different flavor profile.
- Make-ahead: Bars can be made a day ahead and stored in the fridge. Frost before serving.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the topping is too crumbly, add a bit more melted butter. If it's too wet, add more flour.
Want to level up this recipe?
Silicone Spatula — Helps spread the rhubarb filling and cream cheese frosting evenly. → Check price on Amazon
Crispy Rhubarb Bars with Cream Cheese Frosting
Ingredients
Main Ingredients
- rhubarb
- sugar
- lemon juice
- all-purpose flour
- old-fashioned oats
- brown sugar
- unsalted butter
- cream cheese
- powdered sugar
Seasonings
- vanilla extract
- ground cinnamon
- salt
Optional Toppings
- whipped cream
- fresh berries
Instructions
- Prepare the rhubarb filling: Preheat oven to 350°F (175°C). In a bowl, mix rhubarb, 1 cup sugar, lemon juice, and 1 tbsp flour. Transfer to a greased 8×8-inch baking dish and bake for 20 minutes.
- Make the crumble topping: In a food processor, combine 1.5 cups flour, oats, brown sugar, 1/2 cup sugar, cinnamon, salt, and cold butter. Pulse until crumbly. Press half into the prepared baking dish, spread rhubarb filling on top, and crumble the remaining mixture over it.
- Bake and cool: Bake for 25-30 minutes, until golden. Let cool completely.
- Prepare the frosting: Beat cream cheese, powdered sugar, and vanilla until smooth. Spread over cooled bars.
- Serve: Cut into squares and serve with whipped cream and fresh berries if desired.
Notes
- Chef tip: For a nutty flavor, add 1/2 cup chopped pecans to the topping.
- Best substitution: Replace rhubarb with a mixture of strawberries and apples for a different flavor profile.
- Make-ahead: Bars can be made a day ahead and stored in the fridge. Frost before serving.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the topping is too crumbly, add a bit more melted butter. If it's too wet, add more flour.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze unfrosted bars for up to 3 months. Thaw and frost before serving.
- Oven reheat: Reheat in the oven at 300°F (150°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 15-20 seconds, but be careful not to overheat.
- Make ahead: Prepare the crumble topping and rhubarb filling a day ahead. Assemble and bake the next day.
Nutrition Per Serving
- Calories: 240
- Protein: 3g
- Fat: 10g
- Carbs: 38g
- Fiber: 2g
- Sugar: 25g
- Sodium: 120mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Rhubarb Bars with Cream Cheese Frosting FAQs
Yes, prepare the topping and filling a day ahead. Assemble and bake the next day.
Overbaking can cause dryness. Keep an eye on them and remove when the topping is golden.
Yes, freeze unfrosted bars for up to 3 months. Thaw and frost before serving.
No, air fryers are not suitable for baking these bars. Use an oven for best results.
A mixture of strawberries and apples can be used as a substitute.
A Warm Final Note
I can’t wait for you to try Crispy Rhubarb Bars with Cream Cheese Frosting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
