Crispy Rhubarb Bars with Cream Cheese Frosting
Crispy Rhubarb Bars with Cream Cheese Frosting — The perfect spring dessert! After making these many times, I’ve discovered the trick to a crispy crust and tangy filling. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy One Pot Cheesy Taco Pasta and The Ultimate Bakery-Size Orange Scone Cookies.
Why This Crispy Rhubarb Bars with Cream Cheese Frosting Is Pure Comfort
- Crispy buttery crust
- Tangy rhubarb filling
- Creamy cream cheese frosting
- Easy to make and freezer-friendly
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
- Unsalted butter
- Eggs
- Vanilla extract
- Cream cheese
- Ground ginger
- Salt
- Vanilla extract
- Powdered sugar
- Optional: Fresh mint leaves
📝 Ingredient Notes
- Rhubarb: Use 1 lb (450g) fresh rhubarb, chopped into 1/2-inch pieces.
- Butter: Ensure butter is cold for the crust.
🛒 Tools & Equipment I Recommend
- Food Processor — Saves time and ensures a consistent crust texture. → 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: Combine flour, 1/2 cup sugar, and cold butter in a food processor. Pulse until crumbly. Press into a greased 8×8-inch pan. Bake at 350°F (180°C) for 15 minutes.
- Make the filling: Combine rhubarb, 1 cup sugar, lemon juice, and cornstarch. Spread over the crust. Bake for 20-25 minutes.
- Prepare the frosting: Beat cream cheese, powdered sugar, vanilla, and butter until smooth. Spread over cooled bars.
Cook's Tips for Perfect Crispy Rhubarb Bars with Cream Cheese Frosting
- Crispy crust: Use cold butter and don't overwork the dough.
- Common mistake and fix: If the crust is undercooked, bake it separately before adding the filling.
- Tangy filling: Add a tablespoon of lemon zest for extra tang.
- Smooth frosting: Ensure cream cheese is at room temperature before mixing.
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: The crust can be made a day ahead and stored in the fridge.
Freezing Crispy Rhubarb Bars with Cream Cheese Frosting
Freeze for up to 3 months. Thaw overnight in the fridge 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 gluten-free version, substitute the flour with a 1:1 gluten-free baking mix.
- Best substitution: Replace rhubarb with a mix of strawberries and raspberries for a similar dessert.
- Make-ahead: These bars can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
- Troubleshooting: If the filling is too runny, bake for a few more minutes or add a tablespoon of cornstarch.
Want to level up this recipe?
Silicone Spatula — Makes spreading the frosting easy and prevents scratching the pan. → Check price on Amazon
Crispy Rhubarb Bars with Cream Cheese Frosting
Ingredients
Main Ingredients
- Rhubarb
- Sugar
- Lemon juice
- All-purpose flour
- Unsalted butter
- Eggs
- Vanilla extract
- Cream cheese
Seasonings
- Ground ginger
- Salt
- Vanilla extract
- Powdered sugar
Optional Toppings
- Fresh mint leaves
Instructions
- Prepare the crust: Combine flour, 1/2 cup sugar, and cold butter in a food processor. Pulse until crumbly. Press into a greased 8×8-inch pan. Bake at 350°F (180°C) for 15 minutes.
- Make the filling: Combine rhubarb, 1 cup sugar, lemon juice, and cornstarch. Spread over the crust. Bake for 20-25 minutes.
- Prepare the frosting: Beat cream cheese, powdered sugar, vanilla, and butter until smooth. Spread over cooled bars.
Notes
- Chef tip: For a gluten-free version, substitute the flour with a 1:1 gluten-free baking mix.
- Best substitution: Replace rhubarb with a mix of strawberries and raspberries for a similar dessert.
- Make-ahead: These bars can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
- Troubleshooting: If the filling is too runny, bake for a few more minutes or add a tablespoon of cornstarch.
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 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 fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 3g
- Fat: 18g
- Carbs: 45g
- Fiber: 1g
- Sugar: 32g
- Sodium: 150mg
- Cholesterol: 70mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Rhubarb Bars with Cream Cheese Frosting FAQs
Yes, they can be made a day ahead and stored in the fridge. The crust can also be made ahead and stored in the fridge.
This could be due to undercooked crust or too much liquid in the filling. Ensure the crust is baked separately before adding the filling and adjust the cornstarch if needed.
Yes, they can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
No, these bars are best baked in the oven.
Use a sharp knife and cut into squares while still slightly warm. For cleaner cuts, refrigerate for a few hours before cutting.
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!
