Rhubarb Bars with Cream Cheese
Deliciously tangy Rhubarb Bars with a creamy topping, perfect for spring gatherings or a cozy night in.
Ingredients
For the Rhubarb Filling
- 2 cups chopped rhubarb Fresh rhubarb is preferred for best flavor.
- 1 cup granulated sugar Can substitute with coconut sugar or honey.
- 2 tbsp cornstarch Thickens the filling; tapioca flour can be an alternative.
- 1 tsp vanilla extract
For the Cream Cheese Layer
- 8 oz cream cheese Soften for easier mixing.
- 1 cup powdered sugar
For the Crust
- 1 cup melted butter Let it cool slightly before mixing.
- 1/2 cup brown sugar Can substitute with coconut sugar.
- 1 cup rolled oats Quick or old-fashioned oats work well.
- 1 cup all-purpose flour Whole wheat or gluten-free flour can be used.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with cooking spray or butter.
- In a bowl, combine chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Let it sit.
- In another bowl, mix melted butter, brown sugar, rolled oats, and flour until crumbly.
- Press half of this mixture into the bottom of your prepared baking dish.
Assembly
- Spread the rhubarb mixture evenly over the crust.
- Beat cream cheese and powdered sugar until smooth. Dollop over the rhubarb filling and swirl gently.
- Sprinkle the remaining oat mixture over the cream cheese layer.
Baking
- Bake for 35-40 minutes or until the top is golden brown and the filling is bubbly.
- Let it cool before cutting into bars.
Notes
Serve with whipped cream or a scoop of vanilla ice cream. For a flavor boost, add lemon zest to the filling. Bars keep well in an airtight container in the refrigerator for up to 5 days.