Rhubarb Bars with Cream Cheese
A delightful dessert combining the tartness of rhubarb with the rich creaminess of cream cheese, perfect for any occasion.
Ingrédients
For the Crust
- 1 cup butter, melted
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 cup rolled oats
- 1/2 cup brown sugar
For the Filling
- 2 cups chopped rhubarb Fresh rhubarb is recommended.
- 1 cup granulated sugar Can substitute with coconut sugar.
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Cream Cheese Topping
- 8 oz cream cheese, softened Substitute with dairy-free cream cheese for a vegan option.
- 1 cup powdered sugar
Instructions
Preparation
- Gather all your ingredients. Ensure rhubarb is chopped finely and cream cheese is softened to room temperature.
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by lightly greasing it or lining it with parchment paper.
- In a mixing bowl, combine melted butter, all-purpose flour, rolled oats, and brown sugar. Stir until the mixture resembles coarse crumbs.
- Evenly press the oat mixture into the bottom of the prepared baking dish.
Baking the Crust
- Place the crust in the oven and bake for approximately 15 minutes until golden brown.
Making the Filling
- In a saucepan over medium heat, combine chopped rhubarb, granulated sugar, and cornstarch. Cook, stirring, until thickened, about 5-7 minutes. Stir in vanilla extract.
- Remove the crust from the oven and spread hot rhubarb mixture evenly over the top.
- Return to the oven and bake for an additional 10-15 minutes until the rhubarb is tender.
Preparing the Topping
- In a bowl, beat softened cream cheese and powdered sugar until smooth.
- Allow the rhubarb mixture to cool slightly, then carefully spread the cream cheese layer on top.
Chilling
- Let the bars cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
Best served chilled and can be stored in an airtight container in the refrigerator for 4-5 days. Can also be frozen for longer storage.