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Tangy rhubarb filling over a buttery oat crust topped with smooth cream cheese frosting, creating a delightful sweet-tart dessert bar.

Ingredients

Scale
  • 4 cups chopped rhubarb
  • 1 to 1½ cups chopped strawberries (optional for sweeter filling)
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup rolled oats (certified gluten-free if needed)
  • 1/2 cup brown sugar
  • Splash of water

Instructions

  1. Preheat oven to 350°F and line a 9×13-inch baking dish with parchment paper or lightly grease it.
  2. Mix all-purpose flour, rolled oats, brown sugar, and melted butter until crumbly but holds when pressed.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan.
  4. Bake the crust for about 15 minutes until golden and set.
  5. Combine chopped rhubarb, granulated sugar, cornstarch, and a splash of water in a saucepan; cook over medium heat, stirring constantly, until thick and glossy. Stir in vanilla extract.
  6. Spread the warm rhubarb filling evenly over the baked crust.
  7. Bake the pan for 10–15 minutes more to let the filling set.
  8. Cool the pan to room temperature.
  9. Beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
  10. Gently spread the cream cheese mixture over the cooled rhubarb layer and swirl lightly if desired.
  11. Chill the assembled bars in the refrigerator for at least 2 hours to set.
  12. Slice into squares with a sharp knife, wiping the blade between cuts for clean edges.

Notes

For a sweeter filling, add chopped strawberries while cooking the rhubarb mixture., Add a pinch of lemon zest to the cream cheese topping to brighten flavor., Replace half the rolled oats in the crust with chopped pecans or almonds for a nutty crunch., Use gluten-free flour and oats for a gluten-free version., Try swapping some or all cream cheese with mascarpone for a creamier topping., Reserve some crust mixture to sprinkle as streusel topping before the second bake., Bake in smaller pans or muffin tins for mini bars or loaf-shaped bars; adjust baking time accordingly., Store bars in an airtight container in the refrigerator up to 5 days., Freeze bars in a single layer until firm, then wrap and store up to 2 months; thaw overnight in fridge before serving., Best served cold or at room temperature; can warm bottom part gently but avoid warming cream cheese topping.

Nutrition

Find it online: https://mamapantry.com/rhubarb-bars-with-cream-cheese/