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 a perfect, not-too-tart filling. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Hot Honey Halloumi Couscous Salad with Sumac Onions and Classic Creamy Potato Gratin Recipe for Easy Dinner Sides.
Why This Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts Is Pure Comfort
- Easy to make with simple ingredients
- Perfect balance of tart and sweet
- Great for spring potlucks and parties
- Creamy, dreamy filling that melts in your mouth
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 unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 eggs
- 16 oz cream cheese, softened
- 2 cups granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 cups chopped rhubarb
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Optional: Powdered sugar for dusting
- Optional: Fresh mint leaves for garnish
đź“ť Ingredient Notes
- Rhubarb: Use fresh, tender rhubarb for the best flavor. Avoid overcooked or stringy rhubarb.
đź›’ Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of creaming butter and sugar, and beating cream cheese filling. → See on Amazon
- Food Processor — Speeds up crust preparation by pulsing butter and flour together. → See on Amazon
How to Make Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
- Prepare the crust: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a bowl, mix butter, flour, sugar, salt, and baking powder until crumbly. Press into baking dish and bake for 15 minutes.
- Make the filling: In another bowl, beat cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs one at a time, mixing well after each. Fold in rhubarb.
- Assemble and bake: Spread filling over hot crust. Return to oven and bake for 40-45 minutes, until set. Let cool, then dust with powdered sugar and garnish with mint.
Cook's Tips for Perfect Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
- Common mistake and fix: Don't overbake. The filling should still jiggle slightly in the center when done. It will set as it cools.
- Pro tip: For a smoother filling, make sure your cream cheese is at room temperature before beating.
- Pro tip: To prevent a soggy crust, make sure the crust is fully baked before adding the filling.
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 made a day ahead and stored at room temperature.
Freezing Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
Freeze for up to 2 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 20-30 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a less tart filling, use 2 cups of rhubarb and 1 cup of strawberries.
- Best substitution: Substitute the rhubarb with a combination of strawberries and apples for a different flavor profile.
- Make-ahead: These bars can be made a day ahead and stored in the fridge. Dust with powdered sugar just before serving.
- Scaling: This recipe can be halved and baked in an 8×8-inch baking dish.
- Troubleshooting: If the crust is browning too quickly, tent it with aluminum foil.
Want to level up this recipe?
Parchment Paper — Lining the baking dish with parchment paper makes removing the bars a breeze. → Check price on Amazon
Easy Rhubarb Cream Cheese Bars Recipe for Spring Desserts
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 eggs
- 16 oz cream cheese, softened
- 2 cups granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 cups chopped rhubarb
Seasonings
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Optional Toppings
- Powdered sugar for dusting
- Fresh mint leaves for garnish
Instructions
- Prepare the crust: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a bowl, mix butter, flour, sugar, salt, and baking powder until crumbly. Press into baking dish and bake for 15 minutes.
- Make the filling: In another bowl, beat cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs one at a time, mixing well after each. Fold in rhubarb.
- Assemble and bake: Spread filling over hot crust. Return to oven and bake for 40-45 minutes, until set. Let cool, then dust with powdered sugar and garnish with mint.
Notes
- Chef tip: For a less tart filling, use 2 cups of rhubarb and 1 cup of strawberries.
- Best substitution: Substitute the rhubarb with a combination of strawberries and apples for a different flavor profile.
- Make-ahead: These bars can be made a day ahead and stored in the fridge. Dust with powdered sugar just before serving.
- Scaling: This recipe can be halved and baked in an 8×8-inch baking dish.
- Troubleshooting: If the crust is browning too quickly, tent it with aluminum foil.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 2 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 20-30 seconds, but be careful not to overheat.
- Make ahead: The crust can be made a day ahead and stored at room temperature.
Nutrition Per Serving
- Calories: 240
- Protein: 4g
- Fat: 13g
- Carbs: 30g
- Fiber: 1g
- Sugar: 22g
- Sodium: 120mg
- Cholesterol: 60mg
- 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
Yes, they can be made a day ahead and stored in the fridge. Dust with powdered sugar just before serving.
Overbaking is the most common reason for dry bars. Make sure to check them at 40 minutes and pull them out when the center is still slightly jiggly.
Yes, they can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
Yes, you can use a 9-inch springform pan. The baking time may need to be adjusted to 35-40 minutes.
You can substitute the rhubarb with a combination of strawberries and apples for a different flavor profile.
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!
