Rhubarb Cream Cheese Blondies Recipe

It's that time of year again... rhubarb season!! I have the most awesome memories eating rhubarb as a kid. We grew up in the country, and there were always tons of rhubarb plants, which meant tons of rhubarb desserts! Yum!! We also ate it raw, with some salt sprinkled on it. The thought of it makes my mouth water!

I was browsing my pinned recipes on Pinterest and found this recipe, but using strawberries. I decided to just use rhubarb instead and it worked out fantastic! I brought these to work with me, and they were quickly gobbled up by my Dad, brother and myself. We really liked them and it's a nice change from typical cakes and pies.

I would like to thank my sister, Shannon from Speaking in Plain Shamish! She re-did my blog for me earlier this week, and I just love how it turned out. I am most excited that we now have a recipe index, which lists all of the recipes here on the blog. I hope you take a minute, browse through them, and find a new recipe, or two!

Rhubarb Cream Cheese Blondies (print recipe)

What you need:
1 cup fresh rhubarb, chopped
1/4 cup sugar
2 teaspoons fresh lemon juice
3/4 cup plus 2 tablespoons flour
1/2 cup graham cracker crumbs
1/2 teaspoon baking powder
1 stick butter, melted
1 cup brown sugar
2 eggs
1/4 teaspoon cinnamon
1 teaspoon vanilla
4 ounces cream cheese, softened

In a small saucepan, combine rhubarb, sugar and lemon juice. Cook over medium heat until rhubarb is softened, about 10 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees.

In a small bowl, combine 3/4 cup flour, graham cracker crumbs, and baking powder.

In a larger bowl, combine butter with brown sugar, mix well. Add 1 egg, cinnamon and vanilla, mix well again. Add flour mixture little by little and mix together. Spread in a greased 8x8 glass baking dish.

In that same bowl combine softened cream cheese, 2 tablespoons flour, and 1 egg.

Alternate spooning rhubarb and cream cheese mixture onto the blondie layer. Using a knife, swirl to marble.

Bake for 30-40 minutes until center is set. Cool and cut into squares.

Recipe source: Jazzy Gourmet (slightly adapted)

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago: Hot Italian Chicken Sausage and Bean Ragout

This recipe may be shared at these fabulous blogs!

This recipe was featured at:
Foodie Friends Friday


  1. Wow.... this looks like it turned out so yummy!!!!

  2. Looks delicious~ Perfect for this time of year~Lynn @ Turnips 2 Tangerines

  3. Blog looks great. So easy to read. Love dessert also.

  4. looks so tasty!!!

  5. Hi Sheena! Wow! This looks awesome! I think rhubarb is an acquired taste and as a child I didn't really like it much, but now I feel differently. It still needs a fair amount of sugar for my taste, but I love the tartness.

    Thanks so much for stopping by our blog hop today! We are so happy to have you and I look forward to seeing more of you and your adorable blog!

  6. Hi! This looks delicious. I am always looking for a new rhubarb recipe. My husband is a Minnesotan, too :)

  7. G'day! Looks YUM, TRUE!
    While is only brekkie here, would love to try and piece now too!
    Cheers! Joanne
    What's On The List
    Foodie Friends Friday Party

  8. I love rhubarb and this looks wonderful. Thanks for sharing on our Sweet treats at Foodie Friends Friday... Pinning it and sharing on Facebook.

    1. Sheena, Just to let you know that I have picked this recipe for my host favorite. It will be featured on the Daily Dish Magazine on Monday and on my blog post for the next party.

    2. Thanks SO much for choosing this as your host favorite! :)

  9. RAH! RAH! for Rhubarb...and for Cream Cheese too - oh my! Pinning!!!

  10. YUM! I just baked with rhubarb for the first time and I am obsessed! Thanks for sharing on Foodie Friends Friday!

  11. I have a big plant in my back yard. Time to get baking :) Thanks!

  12. I love the rhubarb! These blondies sound just wonderful!

    Thanks for linking this great recipe to the In and Out of the Kitchen Link Party!
    Cynthia at http://FeedingBig.com

  13. This looks so yum! Love the idea!

    Thanks for sharing at Super Sunday - hope to see you next week!


  14. Thank you so much for sharing your great recipe with Full Plate Thursday and have a wonderful week.
    Come Back Soon!
    Miz Helen

  15. Your recipe is being featured in a rhubarb recipe round up today on Simple Living and Eating. I will be pinning and tweeting it too.

  16. Yay for recipe indexes :) It's always one of the first things I look for when i find a blog I like - it makes it easier to find other great recipes! Rhubarb always reminds me of my gramma .... she always had some sort of rhubarb dish for holidays and family get together's! Your rhubarb cream cheese blondies sound fantastic, Sheena! I don't know if I could eat rhubarb raw with salt though ;)

  17. I saw this on a 4th of July roundup and just had to pin it. I hope you’ll share your best post of the week on my Friday Flash Blog Linky Party going on ALL weekend at The Jenny Evolution.



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