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 trick to keeping the bars from being too soggy is to cook the rhubarb filling separately before adding it to the crust. If you love recipes like this, you’ll also enjoy Crispy Parmesan Pesto Roasted Potatoes and Easy Roasted Rainbow Vegetables with Fresh Herbs.
Why This Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts Is Pure Comfort
- Golden, crispy crust
- Tangy, sweet rhubarb filling
- Creamy, dreamy cream cheese layer
- Easy to make and better than store-bought
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.
- Rhubarb
- Sugar
- Lemon juice
- All-purpose flour
- Butter
- Cream cheese
- Vanilla extract
- Salt
- Optional: Powdered sugar for dusting
📝 Ingredient Notes
- Rhubarb: Make sure to use fresh rhubarb for the best flavor.
🛒 Tools & Equipment I Recommend
- Food Processor — Makes quick work of the crust and crumble topping. → See on Amazon
- Springform Pan — Ensures easy removal of the bars. → See on Amazon
How to Make Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
- Prepare the crust: Press the mixture into the bottom of a greased 9-inch springform pan and bake for 10 minutes.
- Cook the rhubarb filling: Combine rhubarb, sugar, and lemon juice in a saucepan. Cook until thickened, then let it cool.
- Prepare the cream cheese layer: Beat cream cheese, sugar, and vanilla until smooth, then spread over the cooled crust.
- Assemble and bake: Spread the cooled rhubarb filling over the cream cheese layer, then sprinkle with the crumble topping. Bake for 30-35 minutes.
- Cool and serve: Let the bars cool completely in the pan, then dust with powdered sugar before serving.
Cook's Tips for Perfect Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
- Common mistake and fix: Don't overcook the rhubarb filling. It should still be slightly runny when you spread it over the cream cheese layer to prevent a soggy crust.
- Time-saving tip: You can make the crust and crumble topping in the food processor at the same time to save time.
Storing & Reheating Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The crust and rhubarb filling can be made a day ahead and stored separately in the fridge.
Freezing Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
These bars can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
Recipe Notes
- Chef tip: For a gluten-free version, use a gluten-free all-purpose flour blend in the crust and topping.
- Best substitution: You can substitute the rhubarb with strawberries or a mix of both for a different flavor.
- Make-ahead: These bars can be made a day ahead and stored in the fridge. Let them come to room temperature before serving.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger batch.
- Troubleshooting: If the bars are browning too quickly, tent the pan with aluminum foil for the last 10 minutes of baking.
Want to level up this recipe?
Stand Mixer — Makes light work of beating the cream cheese mixture until smooth. → Check price on Amazon
Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
Ingredients
Main Ingredients
- Rhubarb
- Sugar
- Lemon juice
- All-purpose flour
- Butter
- Cream cheese
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Powdered sugar for dusting
Instructions
- Prepare the crust: Press the mixture into the bottom of a greased 9-inch springform pan and bake for 10 minutes.
- Cook the rhubarb filling: Combine rhubarb, sugar, and lemon juice in a saucepan. Cook until thickened, then let it cool.
- Prepare the cream cheese layer: Beat cream cheese, sugar, and vanilla until smooth, then spread over the cooled crust.
- Assemble and bake: Spread the cooled rhubarb filling over the cream cheese layer, then sprinkle with the crumble topping. Bake for 30-35 minutes.
- Cool and serve: Let the bars cool completely in the pan, then dust with powdered sugar before serving.
Notes
- Chef tip: For a gluten-free version, use a gluten-free all-purpose flour blend in the crust and topping.
- Best substitution: You can substitute the rhubarb with strawberries or a mix of both for a different flavor.
- Make-ahead: These bars can be made a day ahead and stored in the fridge. Let them come to room temperature before serving.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger batch.
- Troubleshooting: If the bars are browning too quickly, tent the pan with aluminum foil for the last 10 minutes of baking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: These bars can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
- Make ahead: The crust and rhubarb filling can be made a day ahead and stored separately in the fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 18g
- Carbs: 45g
- Fiber: 1g
- Sugar: 28g
- Sodium: 200mg
- Cholesterol: 55mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts FAQs
Yes, but make sure to thaw and drain it before using to prevent a watery filling.
You may have overcooked the rhubarb filling or not let the bars cool completely before serving. See my pro tip for preventing this.
Yes, you can use a 9×9-inch or 8×8-inch pan, but you may need to adjust the baking time.
No, this recipe is not suitable for the air fryer.
Yes, see my storage notes for details.
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!
