Rhubarb Bars with Cream Cheese
A delightful dessert that perfectly combines the tartness of fresh rhubarb with the creamy sweetness of cheese, making it a visually stunning and delicious treat.
Ingredients
Crust Ingredients
- 1 cup melted butter Soften or melt before measuring.
- 1 cup rolled oats Use regular rolled oats.
- 1 cup all-purpose flour Sift before use to avoid clumps.
- 1/2 cup brown sugar Keep tightly sealed to prevent hardening.
Filling Ingredients
- 2 cups chopped rhubarb Bright, firm stalks avoid bitterness.
- 1 cup granulated sugar Substitute with coconut sugar for a caramel flavor.
- 2 tbsp cornstarch Mix thoroughly to avoid lumps.
- 1 tsp vanilla extract
- 8 oz cream cheese Soften for a smooth filling.
- 1 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together melted butter, rolled oats, all-purpose flour, and brown sugar until crumbly.
- Press the mixture into the bottom of a greased 9x13-inch baking pan and bake for 15 minutes.
Making the Filling
- Combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract in a bowl. Stir until evenly coated.
- In another bowl, blend cream cheese with powdered sugar until smooth.
Assembling and Baking
- Spread the cream cheese mixture over the baked crust evenly, then top with the rhubarb mixture.
- Return to the oven and bake for an additional 30 minutes or until the rhubarb is tender and bubbly.
Cooling and Serving
- Remove the pan from the oven and allow it to cool completely before cutting into squares.
Notes
Dust with extra powdered sugar before serving. Pair with whipped cream or vanilla ice cream for a delightful treat. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.