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 secret to a perfectly tender crust and creamy filling. The fresh rhubarb and tangy cream cheese combination is irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Pistachio Cheesecake Recipe and Chilled Roasted Tomato Basil Soup with Coconut Cream.

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.

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 8-oz package cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups chopped fresh rhubarb
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• Optional: Powdered sugar for dusting
• Optional: Fresh mint leaves for garnish

How to Make Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts

1. Prepare the crust: In a food processor, combine flour, 1/2 cup sugar, salt, and butter. Pulse until crumbly. Press into a greased 8×8-inch baking dish. Bake at 350°F (180°C) for 10 minutes.
2. Make the filling: In a bowl, beat cream cheese, 1/2 cup sugar, egg, and vanilla until smooth. Stir in rhubarb. Spread over hot crust.
3. Bake: Bake at 350°F (180°C) for 25-30 minutes, until set. Let cool, then dust with powdered sugar. Garnish with mint.

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 refrigerator for up to 5 days. Make-ahead tip: The crust can be made a day ahead and stored in the refrigerator.

Freezing Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts

Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a tangier filling, add a tablespoon of lemon juice to the cream cheese mixture.
• Best substitution: Substitute strawberries for the rhubarb for a sweeter dessert.
• Make-ahead: These bars can be made a day ahead and stored in the refrigerator.
• Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
• Troubleshooting: If the filling is cracking, it was overbaked. Next time, check for doneness 5 minutes earlier.

Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

9 servings

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 8-oz package cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups chopped fresh rhubarb

Seasonings

• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp vanilla extract
• 1 tbsp cornstarch

Optional Toppings

• Powdered sugar for dusting
• Fresh mint leaves for garnish

Instructions

1. Prepare the crust: In a food processor, combine flour, 1/2 cup sugar, salt, and butter. Pulse until crumbly. Press into a greased 8×8-inch baking dish. Bake at 350°F (180°C) for 10 minutes.
2. Make the filling: In a bowl, beat cream cheese, 1/2 cup sugar, egg, and vanilla until smooth. Stir in rhubarb. Spread over hot crust.
3. Bake: Bake at 350°F (180°C) for 25-30 minutes, until set. Let cool, then dust with powdered sugar. Garnish with mint.

Notes

• Chef tip: For a tangier filling, add a tablespoon of lemon juice to the cream cheese mixture.
• Best substitution: Substitute strawberries for the rhubarb for a sweeter dessert.
• Make-ahead: These bars can be made a day ahead and stored in the refrigerator.
• Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
• Troubleshooting: If the filling is cracking, it was overbaked. Next time, check for doneness 5 minutes earlier.

Storage

• Fridge: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat in a 300°F (150°C) oven for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds.
• Make ahead: The crust can be made a day ahead and stored in the refrigerator.

Nutrition Per Serving

• Calories: 280
• Protein: 3g
• Fat: 15g
• Carbs: 38g
• Fiber: 1g
• Sugar: 24g
• Sodium: 120mg
• Cholesterol: 55mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts FAQs

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!