Crispy Rhubarb Bars with Cream Cheese | Better Than Takeout
These Crispy Rhubarb Bars with Cream Cheese are the perfect blend of tart and sweet. After making them dozens of times, I’ve discovered the trick to getting that crispy, golden crust every time. The warm, melty cream cheese filling contrasts beautifully with the fresh, tangy rhubarb. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Potato Soup and No Bake Rhubarb Cheesecake Squares.
Why This Crispy Rhubarb Bars with Cream Cheese | Better Than Takeout Is Pure Comfort
- The crispy, golden crust is irresistible
- The creamy, tangy filling is the perfect balance
- Easy to make and better than takeout
- Perfect for any occasion, from potlucks to holidays
What You'll Need for Crispy Rhubarb Bars with Cream Cheese | Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Fresh rhubarb
- Granulated sugar
- All-purpose flour
- Unsalted butter
- Cream cheese
- Vanilla extract
- Salt
- Optional: Powdered sugar for dusting
📝 Ingredient Notes
- Fresh rhubarb: You can use frozen, but it may release more liquid.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures a perfect, even crust every time. → See on Amazon
- Silicone baking mat — Prevents the bars from sticking and ensures even baking. → See on Amazon
How to Make Crispy Rhubarb Bars with Cream Cheese | Better Than Takeout
- Prepare the crust: In a food processor, combine flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Press into a greased 8×8-inch baking dish and bake at 375°F (190°C) for 15 minutes.
- Prepare the filling: In a bowl, mix cream cheese, sugar, and vanilla until smooth. Set aside.
- Prepare the rhubarb: Chop rhubarb into 1-inch pieces. In a saucepan, combine rhubarb, sugar, and water. Cook over medium heat until the rhubarb breaks down, about 10 minutes. Let it cool slightly.
- Assemble the bars: Spread the cream cheese mixture over the pre-baked crust. Spoon the rhubarb mixture evenly over the cream cheese. Crumble the remaining crust mixture over the rhubarb.
- Bake: Bake at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and the filling is set.
Cook's Tips for Perfect Crispy Rhubarb Bars with Cream Cheese | Better Than Takeout
- Common mistake and fix: Don't overmix the crust. It should resemble coarse crumbs. If it becomes too wet, add more flour.
- Pro tip: Let the bars cool completely before slicing. This helps them hold together better.
- Pro tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Storing & Reheating Crispy Rhubarb Bars with Cream Cheese | Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: The crust can be made ahead and stored in the fridge for up to 2 days.
Freezing Crispy Rhubarb Bars with Cream Cheese | Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a less tart version, you can use a combination of rhubarb and strawberries.
- Best substitution: You can substitute the cream cheese with mascarpone cheese for a richer flavor.
- Make-ahead: These bars can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the bars are browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
High-quality baking dish — Ensures even baking and prevents hot spots. → Check price on Amazon
Crispy Rhubarb Bars with Cream Cheese | Better Than Takeout
Ingredients
Main Ingredients
- Fresh rhubarb
- Granulated sugar
- All-purpose flour
- Unsalted butter
- Cream cheese
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Powdered sugar for dusting
Instructions
- Prepare the crust: In a food processor, combine flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Press into a greased 8×8-inch baking dish and bake at 375°F (190°C) for 15 minutes.
- Prepare the filling: In a bowl, mix cream cheese, sugar, and vanilla until smooth. Set aside.
- Prepare the rhubarb: Chop rhubarb into 1-inch pieces. In a saucepan, combine rhubarb, sugar, and water. Cook over medium heat until the rhubarb breaks down, about 10 minutes. Let it cool slightly.
- Assemble the bars: Spread the cream cheese mixture over the pre-baked crust. Spoon the rhubarb mixture evenly over the cream cheese. Crumble the remaining crust mixture over the rhubarb.
- Bake: Bake at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and the filling is set.
Notes
- Chef tip: For a less tart version, you can use a combination of rhubarb and strawberries.
- Best substitution: You can substitute the cream cheese with mascarpone cheese for a richer flavor.
- Make-ahead: These bars can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the bars are browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: The crust can be made ahead and stored in the fridge for up to 2 days.
Nutrition Per Serving
- Calories: 320
- Protein: 4g
- Fat: 16g
- Carbs: 42g
- Fiber: 1g
- Sugar: 28g
- Sodium: 120mg
- Cholesterol: 50mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Rhubarb Bars with Cream Cheese | Better Than Takeout FAQs
Yes, but it may release more liquid, so you may need to adjust the baking time or add a bit more flour to the crust.
This could be due to overbaking. Keep an eye on them and pull them out when the topping is golden brown and the filling is set.
Yes, they can be made a day ahead and stored in the fridge. They can also be frozen for up to 3 months.
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
You can substitute the rhubarb with a combination of strawberries and lemon juice for a similar tart flavor.
A Warm Final Note
I can’t wait for you to try Crispy Rhubarb Bars with Cream Cheese | Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
