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Rhubarb Cream Cheese Bars Recipe
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Rhubarb Cream Cheese Bars Recipe

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.
Prep Time15 minutes
Cook Time50 minutes
cooling15 minutes
Total Time1 hour 20 minutes
Course: brunch, Dessert
Cuisine: American
Keyword: brunch recipe, rhubarb recipe, summer dessert
Servings: 15 Servings
Calories: 423kcal

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Kitchen Essentials

9 X 13 Cake Pan
9 X 13 Cake Pan
Rectangle Tart Pan
Rectangle Tart Pan
Cake Pan Set
Cake Pan Set
Trivet
Pastry Cutter
Pastry Cutter
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Ingredients

Crust

  • 1 ½ Cups All-Purpose Flour
  • ½ Cup Granulated Sugar
  • ¾ Cup Butter Softened

Rhubarb Layer

  • 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

text ingredients

Instructions

  • 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.
    1 ½ Cups All-Purpose Flour, ½ Cup Granulated Sugar, ¾ Cup Butter
  • 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.
    4 Cups Rhubarb, 1 Cup Granulated Sugar, 4 Tablespoons Flour
  • 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.
    12 Ounces Cream Cheese, ¾ Cup Granulated Sugar, 3 Large Eggs
  • 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.
    ¾ Cup Sour Cream, ½ Teaspoon Vanilla, ¼ Cup Butter, 1 Cup Powdered Sugar, ½ Teaspoon Lemon Juice
  • 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.

Notes

Short Video for The Recipe

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.

Nutrition

Calories: 423kcal | Carbohydrates: 57g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 67mg | Sodium: 92mg | Potassium: 181mg | Fiber: 1g | Sugar: 39g | Vitamin A: 472IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 2mg
Tried this recipe? Share a photo and tag us — we can't wait to see what you've made! @patternprincess1 or tag #Patternprincess!

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