Crispy Rhubarb Bars with Cream Cheese – Better Than Takeout
Crispy Rhubarb Bars with Cream Cheese – The perfect blend of tart and sweet, these easy rhubarb bars are better than takeout and a family favorite. After making these many times, I’ve discovered the trick to getting that perfect crispy top. Plus, they’re a great way to use up fresh rhubarb. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Garlic Butter One-Pan Meatballs and Potatoes and Mango Curd Tart Recipe.
Why This Crispy Rhubarb Bars with Cream Cheese – Better Than Takeout Is Pure Comfort
- The perfect balance of tart and sweet.
- Crispy topping that's better than takeout.
- Easy to make and a family favorite.
- Great way to use up fresh rhubarb.
What You'll Need for Crispy Rhubarb Bars with Cream Cheese – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- rhubarb
- sugar
- flour
- cream cheese
- butter
- vanilla extract
- lemon juice
- cinnamon
- Optional: powdered sugar
- Optional: whipped cream
📝 Ingredient Notes
- rhubarb: Fresh or frozen works fine.
- butter: Unsalted butter is best for this recipe.
🛒 Tools & Equipment I Recommend
- Food Processor — Makes quick work of chopping rhubarb. → See on Amazon
- Parchment Paper — Prevents the bars from sticking to the pan. → See on Amazon
How to Make Crispy Rhubarb Bars with Cream Cheese – Better Than Takeout
- Prepare the rhubarb: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish and set aside. In a large bowl, combine rhubarb, 1 cup of sugar, lemon juice, and cornstarch. Mix well and set aside.
- Make the crust and topping: In a food processor, combine flour, 1/2 cup of sugar, and butter. Pulse until the mixture resembles coarse crumbs. Reserve 1 cup of this mixture for the topping. Press the remaining mixture into the prepared baking dish. Bake for 15 minutes.
- Add the filling: Spread the rhubarb mixture evenly over the hot crust. Crumble the reserved topping over the rhubarb.
- Bake: Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Let cool completely before slicing.
Cook's Tips for Perfect Crispy Rhubarb Bars with Cream Cheese – Better Than Takeout
- : For a less tart bar, use 1/2 cup less rhubarb and add 1/2 cup of berries.
- Common mistake and fix: If the topping isn't crispy, bake the bars for a few more minutes or broil for a minute or two.
- : Store leftovers in the refrigerator for up to 5 days.
- : Freeze baked and cooled bars for up to 3 months. Thaw overnight in the refrigerator before serving.
Storing & Reheating Crispy Rhubarb Bars with Cream Cheese – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days. Make-ahead tip: You can prepare the crust and topping up to a day ahead. Store separately in the refrigerator.
Freezing Crispy Rhubarb Bars with Cream Cheese – Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe Notes
- Chef tip: For a less tart bar, use 1/2 cup less rhubarb and add 1/2 cup of berries.
- Best substitution: You can substitute the rhubarb with an equal amount of berries.
- Make-ahead: You can prepare the crust and topping up to a day ahead. Store separately in the refrigerator.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the topping isn't crispy, bake the bars for a few more minutes or broil for a minute or two.
Want to level up this recipe?
Silicone Spatula — Perfect for spreading the rhubarb mixture and getting every last crumb out of the pan. → Check price on Amazon
Crispy Rhubarb Bars with Cream Cheese – Better Than Takeout
Ingredients
Main Ingredients
- rhubarb
- sugar
- flour
- cream cheese
- butter
Seasonings
- vanilla extract
- lemon juice
- cinnamon
Optional Toppings
- powdered sugar
- whipped cream
Instructions
- Prepare the rhubarb: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish and set aside. In a large bowl, combine rhubarb, 1 cup of sugar, lemon juice, and cornstarch. Mix well and set aside.
- Make the crust and topping: In a food processor, combine flour, 1/2 cup of sugar, and butter. Pulse until the mixture resembles coarse crumbs. Reserve 1 cup of this mixture for the topping. Press the remaining mixture into the prepared baking dish. Bake for 15 minutes.
- Add the filling: Spread the rhubarb mixture evenly over the hot crust. Crumble the reserved topping over the rhubarb.
- Bake: Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Let cool completely before slicing.
Notes
- Chef tip: For a less tart bar, use 1/2 cup less rhubarb and add 1/2 cup of berries.
- Best substitution: You can substitute the rhubarb with an equal amount of berries.
- Make-ahead: You can prepare the crust and topping up to a day ahead. Store separately in the refrigerator.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the topping isn't crispy, bake the bars for a few more minutes or broil for a minute or two.
Storage
- Fridge: Store in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Make ahead: You can prepare the crust and topping up to a day ahead. Store separately in the refrigerator.
Nutrition Per Serving
- Calories: 320
- Protein: 3g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 35g
- Sodium: 150mg
- Cholesterol: 45mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Rhubarb Bars with Cream Cheese – Better Than Takeout FAQs
Yes, you can prepare the crust and topping up to a day ahead. Store separately in the refrigerator.
If the topping isn't crispy, bake the bars for a few more minutes or broil for a minute or two.
Yes, freeze baked and cooled bars for up to 3 months. Thaw overnight in the refrigerator before serving.
You can substitute the rhubarb with an equal amount of berries.
That's a matter of personal preference. These bars are easier to make and just as delicious.
A Warm Final Note
I can’t wait for you to try Crispy Rhubarb Bars with Cream Cheese – Better Than Takeout 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!
