Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
Easy Rhubarb Cream Cheese Bars are the perfect spring dessert. After making these many times, I’ve discovered the trick to a perfectly crispy topping. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Broccoli Pasta Recipe with Garlic and Parmesan and Creamy Chicken Stroganoff with Mushrooms and Egg Noodles.
Why This Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts Is Pure Comfort
- Golden, crispy topping
- Creamy, tangy rhubarb filling
- Better than takeout
- Easy to make
What You'll Need for Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Rhubarb
- Sugar
- Cream cheese
- Butter
- Flour
- Vanilla extract
- Salt
- Eggs
- Optional: Powdered sugar
- Optional: Fresh mint leaves
📝 Ingredient Notes
- Rhubarb: Use fresh, tender rhubarb for the best flavor.
- Butter: Unsalted butter works best for this recipe.
🛒 Tools & Equipment I Recommend
- Food Processor — Makes quick work of chopping rhubarb and mixing the crust. → See on Amazon
- Silicone Baking Mat — Prevents the bars from sticking and makes cleanup a breeze. → See on Amazon
How to Make Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
- Prepare the crust: Mix butter, flour, and sugar. Press into a pan. Bake at 350°F (180°C) for 15 minutes.
- Make the filling: Cook rhubarb, sugar, and cornstarch. Mix in cream cheese and eggs. Pour over crust.
- Bake: Bake at 350°F (180°C) for 25-30 minutes. Let cool completely.
Cook's Tips for Perfect Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
- Common mistake and fix: Don't overcook the rhubarb filling. It will thicken as it cools.
- Pro tip: For a crispier crust, chill the dough before pressing into the pan.
- Pro tip: To prevent the bars from sticking, line the pan with parchment paper.
Storing & Reheating Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
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: The crust can be made ahead and chilled. Assemble and bake just before serving.
Freezing Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds. The texture may change slightly.
Recipe Notes
- Chef tip: For a tangier filling, use less sugar.
- Best substitution: Substitute strawberries for rhubarb for a sweeter bar.
- Make-ahead: The bars can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
- Troubleshooting: If the crust is too crumbly, add a bit more butter. If it's too soft, chill the dough before baking.
Want to level up this recipe?
Parchment Paper — Makes removing the bars from the pan a breeze. Pays for itself in stress-free baking. → Check price on Amazon
Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
Ingredients
Main Ingredients
- Rhubarb
- Sugar
- Cream cheese
- Butter
- Flour
Seasonings
- Vanilla extract
- Salt
- Eggs
Optional Toppings
- Powdered sugar
- Fresh mint leaves
Instructions
- Prepare the crust: Mix butter, flour, and sugar. Press into a pan. Bake at 350°F (180°C) for 15 minutes.
- Make the filling: Cook rhubarb, sugar, and cornstarch. Mix in cream cheese and eggs. Pour over crust.
- Bake: Bake at 350°F (180°C) for 25-30 minutes. Let cool completely.
Notes
- Chef tip: For a tangier filling, use less sugar.
- Best substitution: Substitute strawberries for rhubarb for a sweeter bar.
- Make-ahead: The bars can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
- Troubleshooting: If the crust is too crumbly, add a bit more butter. If it's too soft, chill the dough before baking.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds. The texture may change slightly.
- Make ahead: The crust can be made ahead and chilled. Assemble and bake just before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 12g
- Carbs: 28g
- Fiber: 1g
- Sugar: 18g
- Sodium: 150mg
- Cholesterol: 50mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts FAQs
Yes, the bars can be made a day ahead and stored in the fridge. They can also be frozen for up to 3 months.
Overcooking the filling can cause the bars to be dry. Make sure to pull them from the oven when the filling is still slightly jiggly in the center.
Yes, but it may release more liquid. Drain excess liquid before using.
No, this recipe requires oven baking.
Use a sharp knife and cut into squares. Wipe the knife clean between cuts for clean edges.
A Warm Final Note
I can’t wait for you to try Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts 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!
