Description
Delightful bars featuring a tangy rhubarb layer enveloped in a creamy cream cheese filling and a buttery cake base.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar (divided as directed in recipe)
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 (or 9×9) baking dish well, or line it with parchment paper.
- Toss the chopped rhubarb with 1/2 cup of the sugar and let it sit while you prepare the batter.
- Beat the softened butter, cream cheese, and the remaining 1/2 cup sugar together until smooth and silky.
- Add in the egg and vanilla extract until fully incorporated.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the cream cheese mixture, stirring just until combined.
- Spread half of the batter evenly into the prepared baking dish.
- Spoon the sugared rhubarb evenly over the batter.
- Dollop the remaining batter over the rhubarb and gently spread to cover.
- Bake for 30–35 minutes, or until the top turns golden and a toothpick inserted comes out mostly clean.
- Allow the bars to cool completely in the pan on a cooling rack before cutting.
Notes
For cleaner slices, chill the pan for 30 minutes before cutting. You can replace fresh rhubarb with frozen chopped rhubarb if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg