Rhubarb Cream Cheese Bars
Buttery shortbread topped with a silky cream cheese layer and swirls of jammy, tangy-sweet rhubarb. Like cheesecake and fruit crisp had a baby — the spring dessert that disappears off the tray before it's fully cool.
Prep
20 min
Cook
45 min
Total
65 min
Serves
16
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 12 tbsp unsalted butter, cold and cubed
- 1/4 tsp salt
Rhubarb topping
- 3 cups fresh rhubarb, cut into 1/2-inch pieces
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
Cream cheese layer
- 8 oz full-fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
Method
- 1
Preheat the oven to 350°F (175°C) and line a 9x13 pan with parchment, leaving an overhang. Pulse the flour, sugar and salt in a food processor, add the cold butter and pulse to coarse sand with some pea-sized pieces. Press firmly into an even layer and bake 18–20 minutes, until just golden at the edges. Leave the oven on.
- 2
While the crust bakes, combine the rhubarb, sugar, cornstarch and lemon juice in a saucepan. Cook over medium heat, stirring, 12–15 minutes until it breaks down into a jammy compote that coats a spoon. Set aside to cool slightly.
- 3
Beat the cream cheese and sugar until smooth and fluffy, about 2 minutes, then beat in the egg and vanilla just until combined — don't overmix.
- 4
Spread the cream cheese layer over the warm crust. Dollop the rhubarb compote over it and swirl gently with a knife, leaving distinct pockets of rhubarb.
- 5
Bake 22–25 minutes, until the edges are set but the center still has a slight jiggle. Cool completely in the pan, then refrigerate at least 2 hours before cutting.
- 6
Bon appetit..
Tips
- Dip your knife in hot water and wipe dry between cuts for clean edges.
- Frozen rhubarb works — thaw fully and drain the excess liquid before cooking.
- They keep 5 days in the fridge and taste even better on day two as the flavors meld.
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