There’s something truly magical about dessert bars, and these Creamy Rhubarb Cream Cheese Bars are no exception. With their tangy rhubarb topping and luscious cream cheese layer, they strike the perfect balance of sweet and tart. I first stumbled upon this recipe during rhubarb season, when those delightful pink stalks are at their peak. Now, I whip up a batch whenever I’m craving a fresh, fruity dessert that’s both simple and impressive. Ideal for potlucks, family gatherings, or just a weekend treat, these bars never fail to bring a smile.
Reasons to try it
You’ll absolutely adore these creamy bars for several reasons. First, they remind us of spring, with vibrant rhubarb that’s both tart and refreshing. The layers combine wonderfully—there’s the buttery graham cracker crust, the silky cream cheese layer, and that delightful rhubarb topping. This recipe is perfect for a quick dessert after a weeknight dinner or a cheerful addition to brunch spreads, making them incredibly versatile. Plus, they’re easy enough to get the kids involved in the kitchen!
"These Creamy Rhubarb Cream Cheese Bars were a hit with my family! The rhubarb adds just the right amount of tartness to the rich cream cheese filling. I’ll definitely make them again!" — Jamie R.
Step-by-step overview
Making Creamy Rhubarb Cream Cheese Bars is an enjoyable process that comes together easily. You’ll start by creating a buttery graham cracker crust, followed by a smooth cream cheese layer. Once the rhubarb topping thickens, everything gets baked to perfection. Overall, it’s a simple combination of mixing, layering, and baking that rewards you with a delightful dessert.
What you’ll need
Gather the following ingredients to make these delicious bars:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar (for rhubarb)
- 1 tablespoon cornstarch
(If you’re short on rhubarb, feel free to substitute with strawberries or other fruits, though the tanginess of rhubarb is hard to beat!)
