I’m so excited to share this recipe for Rhubarb Cream Cheese Bars with you today. They’re light, refreshing, and not too sweet. They are the perfect mix of sweet and tart, yet light and refreshing and not to sweet all at the same time.
There are four layers to these great-tasting bars. First is the buttery crust layer, followed by the tart rhubarb layer, next is the creamy cheesecake filling layer, and finally the sour cream glaze is spread over the top.
Springtime Rhubarb Dessert Recipe
It is just so delightful. The flavors just complement each other so well. This is a delicious springtime dessert yet perfect dessert for any occasion too. Our family and friends just love them! You could serve this dish with ice cream or whipping cream, but we feel that these layers work so well together, we eat is just as is.
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Fresh rhubarb recipes are a staple in our house during rhubarb season in the spring.However, you can make this rhubarb dessert throughout the year using frozen rhubarb too.
This is one of our favorite things to eat in the spring. Even if you are not a huge fan of rhubarb, I urge you to give these rhubarb bars a try. I think it is one of those recipes that if you did not know you were eating rhubarb, and tried this dessert, you would love it.
If you’re like me, you have a few rhubarb plants in your backyard or a neighbor or relative has a few plants that you get to harvest. Sometimes they produce more than you know what to do with. Well, I’ve got a delicious solution for you: Rhubarb Cream Cheese Bars!
Did you know that the deeper the red color is, the more flavorful the rhubarb stalks will be? Choose small to medium-size stalks as they will be more tender than large ones, which may be stringy.
Pro Tip. If you do have larger stalks of rhubarb, use a knife and peel the outer tough layer. Just place a paring knife on an end just under the outer layer. Hold that end between your knife and finger and peel down. Do this all the way around the stalk. When you cook it up, it will be tender.
Making the Rhubarb Cream Cheese Bars
The buttery crust layer is made just like a pie crust. Just incorporate the ingredients and bake. Therefore, if you happen to have a premade pie crust on hand. Go ahead and roll that out a bit more or use two to fit into a 9 X 13 pan or half sheet pan if you want thinner bars. Bake the crust for the same amount of time while you work on the next layer.
Rhubarb layer. Clean and slice your rhubarb and place in the large mixing bowl with the sugar and flour. The flour is used to help soak up the juices and turn it into a delicious thick juice.
Cream Cheese layer. While you can mix this by hand, I like to use an electric mixer to get the softened cream cheese texture extra creamy. In this layer, the cream cheese is mixed with sugar and eggs.
Sour Cream Glaze. This delicious glaze is added after the bars are done baking. Just mix until the sour cream, powdered sugar, lemon juice, vanilla, and softened butter are well combined. If you have fresh lemons available, a teaspoon of lemon zest adds a nice fresh taste to this glaze.
Storing the Rhubarb Dessert Bars
These rhubarb cream cheese dessert bars will stay fresh in the refrigerator up to 5 days when placed in an airtight container. Generally, I like to have them in a single layer. However, you can add another layer on top if you place a piece of wax paper or parchment paper between the layers. It does a nice job of keeping these dessert bars from sticking together.
Make this rhubarb dessert a day ahead. Store covered in the refrigerator and serve the next day. Note: On the first day, you will have a crispy crust and any day after that the crust will have substance, but not be as crispy.
Rhubarb Cream Cheese Bars Recipe
- 1 ½ Cups All-Purpose Flour
- ½ Cup Granulated Sugar
- ¾ Cup Butter Softened
- 4 Cups Rhubarb Cleaned and Sliced
- 1 Cup Granulated Sugar
- 4 Tablespoons Flour
Cream Cheese Layer
- 12 Ounces Cream Cheese 1 ½ Packages Softened
- ¾ Cup Granulated Sugar
- 3 Large Eggs
Sour Cream Glaze Layer
- ¾ Cup Sour Cream
- ½ Teaspoon Vanilla
- ¼ Cup Butter Softened
- 1 Cup Powdered Sugar
- ½ Teaspoon Lemon Juice
- Crust Layer. Combine flour, granulated sugar, and butter using a pastry cutter of a food processor. Press mixture in a 9 X 13 Cake Pan. Bake for 10 minutes at 375 degrees Fahrenheit.
- Rhubarb Layer. In a large bowl, combine the rhubarb, granulated sugar, and flour. Spread the rhubarb mixture over the baked crust. Bake for another 15 minutes at 375 degrees Fahrenheit.
- Cream Cheese Layer. In a medium bowl, use a hand mixer on medium speed and mix the cream cheese and granulated sugar. Incorporate the eggs one at a time. Pour this mixture over the rhubarb layer and bake for 25 minutes at 375 degrees Fahrenheit.
- Sour Cream Glaze Layer. Mix the sour cream, softened butter, powdered sugar, and lemon juice until well combined. Spread over the rhubarb cheesecake bars as soon as they come out of the oven.
- Let cool to room temperature about 15 minutes before eating. Pro Tip. If you are in a hurry to enjoy this dessert, place it on a hand towel on a shelf in your refrigerator. It will help it cool a bit faster.
Your Own Private Notes
Time Saving Tips.Pre heat oven while working on the buttery crust layer. Use premade pie crusts as the buttery crust layer. Making sure to bake for the 10 minutes just like you would the homemade crust layer. Save time working on each subsequent layer while the previous layer is baking.
Use one large mixing bowl to make this whole recipe. Just rinse out and dry between making each layer of this dish.
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You can find Victoria crocheting, quilting, and creating recipes. She has worked in restaurants for many years. Her many crochet patterns and quilt patterns are enjoyed by many. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.