Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts

Easy Rhubarb Cream Cheese Bars are the perfect spring dessert, with a tender crust and tangy rhubarb filling. The creamy cheesecake layer in the middle makes these bars irresistible. After making these many times, I’ve discovered the trick to keeping the crust crispy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes and Roasted Beet Salad with Feta and Fresh Dill.

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 cup all-purpose flour
• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 4 cups chopped rhubarb
• 1 1/2 cups granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 4 oz cream cheese, softened
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk
• 1 egg
• 1 tbsp lemon juice
• 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: Preheat oven to 350°F (180°C). In a food processor, combine flour, 1/2 cup butter, and 1/4 cup sugar. Pulse until crumbly. Press into a greased 8×8-inch pan. Bake for 15 minutes.
2. Make the rhubarb filling: In a large saucepan, combine rhubarb, 1 1/2 cups sugar, cornstarch, salt, and lemon juice. Cook over medium heat until thickened. Remove from heat and stir in vanilla.
3. Add the cream cheese layer: In a small bowl, beat cream cheese, milk, egg, and 1/4 tsp salt until smooth. Pour over rhubarb mixture. Bake for 25-30 minutes, until set.
4. Cool and serve: Cool completely, then dust with powdered sugar and garnish with mint. Cut into bars and serve.

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

Freezing Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts

Freeze for up to 3 months. Thaw overnight in the fridge before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: For a less tart version, use a mix of rhubarb and strawberries.
• Best substitution: Substitute the cream cheese with mascarpone cheese for a richer flavor.
• Make-ahead: These bars can be made up to 2 days ahead and stored in the fridge.
• Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
• Troubleshooting: If the bars are too soft, bake them for a few more minutes. If they're too hard, they may have been overbaked.

Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts

⏱

Prep

20 mins

🍳

Cook

30 mins

⏳

Total

50 mins

🍽

Serves

9 bars

Ingredients

Main Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 4 cups chopped rhubarb
• 1 1/2 cups granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 4 oz cream cheese, softened

Seasonings

• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk
• 1 egg
• 1 tbsp lemon juice

Optional Toppings

• Powdered sugar for dusting
• Fresh mint leaves for garnish

Instructions

1. Prepare the crust: Preheat oven to 350°F (180°C). In a food processor, combine flour, 1/2 cup butter, and 1/4 cup sugar. Pulse until crumbly. Press into a greased 8×8-inch pan. Bake for 15 minutes.
2. Make the rhubarb filling: In a large saucepan, combine rhubarb, 1 1/2 cups sugar, cornstarch, salt, and lemon juice. Cook over medium heat until thickened. Remove from heat and stir in vanilla.
3. Add the cream cheese layer: In a small bowl, beat cream cheese, milk, egg, and 1/4 tsp salt until smooth. Pour over rhubarb mixture. Bake for 25-30 minutes, until set.
4. Cool and serve: Cool completely, then dust with powdered sugar and garnish with mint. Cut into bars and serve.

Notes

• Chef tip: For a less tart version, use a mix of rhubarb and strawberries.
• Best substitution: Substitute the cream cheese with mascarpone cheese for a richer flavor.
• Make-ahead: These bars can be made up to 2 days ahead and stored in the fridge.
• Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
• Troubleshooting: If the bars are too soft, bake them for a few more minutes. If they're too hard, they may have been overbaked.

Storage

• Fridge: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds.
• Make ahead: The crust can be prepared up to a day ahead and stored in the fridge.

Nutrition Per Serving

• Calories: 250
• Protein: 3g
• Fat: 11g
• Carbs: 37g
• Fiber: 1g
• Sugar: 25g
• Sodium: 150mg
• Cholesterol: 40mg
• Sat. Fat: 7g

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!