Description
Delightful rhubarb bars with a buttery crust, tart-sweet rhubarb filling, and a creamy cheese topping. Perfect for spring celebrations!
Ingredients
Scale
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 cup butter, melted
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
- Combine 1 cup all-purpose flour, 1 cup rolled oats, 1/2 cup brown sugar, and 1 cup melted butter in a mixing bowl.
- Press the mixture into the bottom of the baking dish.
- Bake the crust for 15 minutes until golden brown.
- Mix 2 cups chopped rhubarb, 1 cup granulated sugar, and 2 tbsp cornstarch in a saucepan and cook over medium heat.
- Add 1 tsp vanilla extract once it thickens.
- Spread the rhubarb mixture over the baked crust and return to the oven.
- Bake for another 10-15 minutes until bubbling.
- Beat 8 oz cream cheese, 1 cup powdered sugar, and 1 tsp vanilla extract in a mixing bowl until fluffy.
- Spread the cream cheese mixture over the cooled rhubarb layer.
- Chill in the fridge for at least 2 hours before slicing.
Notes
Bars can be made ahead of time and stored in the fridge for up to 5 days. Consider freezing for longer storage.
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 21g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg