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Rhubarb Cream Cheese Bars (Sweet & Tangy Dessert)

Rhubarb Cream Cheese Bars are a delightful dessert that balances tangy rhubarb with a creamy, sweet cheesecake-like filling, all on top of a buttery shortbread crust. These bars are perfect for spring and summer when rhubarb is in season, but you can also use frozen rhubarb to enjoy them year-round.

Whether you're hosting a brunch, taking dessert to a potluck, or just craving something fruity and rich, these bars hit the perfect balance of tart and sweet. They're easy to slice and serve — and even easier to eat!

Prep Time 20 mins
Cook Time 45 mins
Rest Time 1 hr
Total Time 2 hrs 5 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Estimated Cost: 8
Calories: Approx. 240 kcal
Best Season: Summer, Spring
Description

A buttery shortbread base topped with a tangy rhubarb compote and luscious cream cheese filling — these bars are a creamy, fruity dessert dream that’s both refreshing and indulgent.

Ingredients
    For the Crust:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed (1 stick)
  • Pinch of salt
    • For the Rhubarb Layer:
  • 2 cups chopped rhubarb (fresh or frozen)
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
    • For the Cream Cheese Filling:
  • 8 oz cream cheese, softened (225g)
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
Instructions
    1. Preheat the Oven:
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Line an 8×8-inch baking dish with parchment paper.
    3. 2. Make the Crust:
  3. 3
    In a bowl, mix flour, sugar, and salt.
  4. 4
    Cut in the butter using a pastry cutter or fork until crumbly.
  5. 5
    Press evenly into the prepared baking dish.
  6. 6
    Bake for 12–15 minutes, or until lightly golden. Let cool slightly.
    7. 3. Prepare the Rhubarb Compote:
  7. 7
    In a saucepan, combine chopped rhubarb, sugar, lemon juice, and cornstarch.
  8. 8
    Cook over medium heat for 5–8 minutes, stirring often, until rhubarb softens and thickens.
  9. 9
    Set aside to cool slightly.
    10. 4. Make the Cream Cheese Filling:
  10. 10
    Beat cream cheese and sugar until smooth.
  11. 11
    Add egg and vanilla and mix until creamy and lump-free.
    12. 5. Assemble the Bars:
  12. 12
    Pour the cream cheese filling over the baked crust and spread evenly.
  13. 13
    Spoon the rhubarb compote over the cream cheese layer and gently swirl with a knife or skewer for a marbled effect.
    14. 6. Bake the Bars:
  14. 14
    Bake for 30–35 minutes, or until the center is just set and edges are lightly golden.
  15. 15
    Let cool completely at room temperature, then chill for at least 2 hours before slicing.
    16. 7. Serve:
  16. 16
    Slice into squares or bars and serve chilled. Enjoy!

Nutrition Facts

Servings 12

Amount Per Serving
Calories 240kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 8g40%
Cholesterol 50mg17%
Sodium 70mg3%
Total Carbohydrate 25g9%
Dietary Fiber 1g4%
Sugars 15g
Protein 3g6%
Calcium 35 mg
Iron 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

📦 Storage Notes:

  • Store bars in an airtight container in the refrigerator for up to 4 days.
  • Can be frozen for up to 2 months (wrap individually and store in a freezer-safe bag).

📝 Notes:

  • Make ahead: These bars taste even better the next day after chilling overnight.
  • Swap it: Add strawberries with rhubarb for a sweeter twist.
  • Gluten-free option: Use a 1:1 gluten-free flour blend in the crust.
Keywords: rhubarb cream cheese bars, rhubarb dessert, rhubarb bars, spring dessert, cream cheese recipes, rhubarb cheesecake bars
Read it online: https://shabskitchen.com/recipe/rhubarb-cream-cheese-bars-sweet-tangy-dessert/