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 perfected the crispy texture and tangy-sweet balance. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Paleo Pizza Soup and Vegan Lentil Empanadas.
Why This Crispy Rhubarb Bars with Cream Cheese Frosting Is Pure Comfort
- Crispy, golden crust with a tender crumble topping
- Tart rhubarb filling balanced with sweet cream cheese frosting
- Easy to make and perfect for summer cookouts
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
- unsalted butter
- cream cheese
- powdered sugar
- vanilla extract
- ground ginger
- salt
- Optional: fresh mint leaves
📝 Ingredient Notes
- rhubarb: Use fresh or frozen rhubarb. No need to thaw if frozen.
🛒 Tools & Equipment I Recommend
- Food Processor — Saves time and ensures even crumb topping. → See on Amazon
- Silicone Baking Mat — Prevents sticking and ensures even baking. → See on Amazon
How to Make Crispy Rhubarb Bars with Cream Cheese Frosting
- Prepare the crust and topping: In a food processor, combine flour, oats, sugar, and salt. Pulse in cold butter until crumbly. Press half into a pan, bake, then mix in half of the crumble for the topping.
- Make the filling: Cook rhubarb, sugar, lemon juice, and cornstarch until thickened. Let cool.
- Assemble and bake: Spread filling over crust, sprinkle with remaining crumble, and bake until golden.
- Make the frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over cooled bars.
Cook's Tips for Perfect Crispy Rhubarb Bars with Cream Cheese Frosting
- Common mistake and fix: Don't overbake or the crust will be dry. Check at 20 minutes and cover with foil if needed.
- Pro tip: For a shortcut, use a store-bought pie crust for the base.
- Pro tip: To prevent a soggy crust, pre-bake the base and let it cool before adding the filling.
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 crust and topping, and make the filling a day ahead. Assemble and bake the next day.
Freezing Crispy Rhubarb Bars with Cream Cheese Frosting
Freeze unfrosted bars in a single layer, then store in a freezer bag for up to 3 months.
How to Reheat Without Drying It Out
Oven: Thaw in the fridge overnight, then reheat in a 350°F oven for 10-15 minutes. Microwave: Microwave individual portions for 20-30 seconds.
Recipe Notes
- Chef tip: For a tangier bar, use more rhubarb and less sugar in the filling.
- Best substitution: Substitute strawberries for half the rhubarb for a sweeter bar.
- Make-ahead: These bars can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be halved or doubled to fit your pan size.
- Troubleshooting: If the crust is too crumbly to press in, add a tablespoon of water and pulse again.
Want to level up this recipe?
High-quality baking pan — Even heat distribution for perfect bars. Pays for itself vs takeout! → Check price on Amazon
Crispy Rhubarb Bars with Cream Cheese Frosting
Ingredients
Main Ingredients
- rhubarb
- sugar
- lemon juice
- all-purpose flour
- old-fashioned oats
- unsalted butter
- cream cheese
- powdered sugar
Seasonings
- vanilla extract
- ground ginger
- salt
Optional Toppings
- fresh mint leaves
Instructions
- Prepare the crust and topping: In a food processor, combine flour, oats, sugar, and salt. Pulse in cold butter until crumbly. Press half into a pan, bake, then mix in half of the crumble for the topping.
- Make the filling: Cook rhubarb, sugar, lemon juice, and cornstarch until thickened. Let cool.
- Assemble and bake: Spread filling over crust, sprinkle with remaining crumble, and bake until golden.
- Make the frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over cooled bars.
Notes
- Chef tip: For a tangier bar, use more rhubarb and less sugar in the filling.
- Best substitution: Substitute strawberries for half the rhubarb for a sweeter bar.
- Make-ahead: These bars can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be halved or doubled to fit your pan size.
- Troubleshooting: If the crust is too crumbly to press in, add a tablespoon of water and pulse again.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze unfrosted bars in a single layer, then store in a freezer bag for up to 3 months.
- Oven reheat: Thaw in the fridge overnight, then reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Microwave individual portions for 20-30 seconds.
- Make ahead: Prepare the crust and topping, and make the filling a day ahead. Assemble and bake the next day.
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 13g
- Carbs: 38g
- Fiber: 2g
- Sugar: 22g
- Sodium: 120mg
- Cholesterol: 40mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Rhubarb Bars with Cream Cheese Frosting FAQs
Yes, no need to thaw. It may take a few extra minutes to cook.
Overbaking is the most common reason. Check at 20 minutes and cover with foil if needed.
Yes, make the crust and filling a day ahead. Assemble and bake the next day.
Yes, freeze unfrosted bars in a single layer, then store in a freezer bag for up to 3 months.
Use a sharp knife and cut into squares or rectangles while still slightly warm.
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!
