Rhubarb Cream Cheese Bars: Sweet & Tangy Dessert (Print Version)
Rhubarb Cream Cheese Bars offer a delightful balance of sweet and tangy flavors. A buttery shortbread crust topped with creamy cheesecake and tart rhubarb.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 16 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Golden Graham Base
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Velvety Cream Cheese Swirl
04 -
2 (8-ounce) packages cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
2 large eggs
07 -
1 tsp vanilla extract
08 -
1 tsp lemon zest
→ Ruby Rhubarb Compote
09 -
3 cups fresh rhubarb, chopped into 1/2-inch pieces (about 1 lb)
10 -
1/2 cup granulated sugar
11 -
2 tbsp cornstarch
12 -
1 tbsp fresh lemon juice
13 -
Pinch of salt
# Instructions:
01 -
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, ensuring an overhang on the sides for easy lifting. This crucial step prepares your pan for the delicious Sweet and Tangy Rhubarb Cream Cheese Bars.
02 -
In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Press this mixture firmly into the bottom of the prepared baking pan. Bake for 8-10 minutes until lightly golden, forming the sturdy base for your Sweet and Tangy Rhubarb Cream Cheese Bars.
03 -
While the crust bakes, combine 3 cups fresh rhubarb, 1/2 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp fresh lemon juice, and a pinch of salt in a saucepan. Cook over medium heat, stirring, until thickened and the rhubarb is tender, about 5-7 minutes. Let cool slightly.
04 -
In a large bowl, beat 2 (8-ounce) packages softened cream cheese with 3/4 cup granulated sugar until smooth. Beat in 2 large eggs, 1 tsp vanilla extract, and 1 tsp lemon zest until just combined. Do not overmix to maintain a creamy texture.
05 -
Pour the cream cheese mixture over the baked crust. Dollop spoonfuls of the cooled Ruby Rhubarb Compote over the cream cheese layer. Swirl gently with a knife for a beautiful pattern. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly. This creates the perfect Sweet and Tangy Rhubarb Cream Cheese Bars.
06 -
Let the bars cool completely on a wire rack at room temperature. Once cool, refrigerate for at least 4 hours, or preferably overnight, before cutting. Chilling is crucial for clean slices and the best texture of your Sweet and Tangy Rhubarb Cream Cheese Bars.
# Notes:
01 -
For the smoothest cream cheese layer, ensure your cream cheese and eggs are at room temperature before mixing. This prevents lumps and ensures even baking.
02 -
These bars store beautifully! Keep leftover Sweet and Tangy Rhubarb Cream Cheese Bars in an airtight container in the refrigerator for up to 5 days.
03 -
If fresh rhubarb isn't available, you can use 3 cups of frozen rhubarb. Thaw it completely and drain any excess liquid before chopping and adding to the compote.
04 -
Serve these delightful bars chilled, perhaps with a dollop of fresh whipped cream or a sprinkle of chopped pistachios for an extra touch of elegance.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
Mixing bowls
03 -
Electric mixer
04 -
Saucepan
05 -
Whisk
06 -
Measuring cups and spoons
07 -
Parchment paper
# Nutrition Facts (Per Serving):
Calories: 282 kcal
Total Fat: 17 g
Total Carbohydrate: 29 g
Protein: 3 g