Creamy Rhubarb Cream Cheese Bars
Ingredients:
For the Crust and Crumble:
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 cup brown sugar, packed
3/4 cup unsalted butter, melted
1/2 cup chopped pecans or walnuts (optional)
For the Cream Cheese Layer:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Rhubarb Filling:
3 cups fresh rhubarb, diced
1 cup granulated sugar
1/4 cup cornstarch
1/4 cup water
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
Make the Crust and Crumble: In a large bowl, mix flour, oats, brown sugar, and melted butter until crumbly. Stir in chopped nuts if using.
Press half of this mixture firmly into the bottom of the prepared baking pan to form the crust. Set aside the remaining crumble for topping.
Prepare the Cream Cheese Layer: In a medium bowl, beat cream cheese, granulated sugar, egg, and vanilla extract until smooth. Spread this cream cheese mixture evenly over the crust.
Cook the Rhubarb Filling: In a saucepan, combine rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring frequently until thickened and bubbly (5-7 minutes). Remove from heat and let cool slightly.
Spread the rhubarb mixture over the cream cheese layer.
Sprinkle the remaining crumble mixture evenly over the rhubarb.
Bake: Place in the preheated oven and bake for 30-35 minutes, or until the top is golden and the filling is set.
Let the bars cool completely in the pan before slicing into squares.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 285 kcal per bar | Servings: 12 bars
Tips:
You can use frozen rhubarb, but thaw and drain it first.
Add a pinch of cinnamon to the crumble for a warm, spiced flavor.
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