Rhubarb Cream Cheese Bars

Rhubarb Cream Cheese Bars are a tasty and easy spring or summer dessert! These rhubarb bars are always a hit and a great way to use homegrown rhubarb!


three Rhubarb Cream Cheese Bars stacked on a white plate.


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Rhubarb Cream Cheese Bars in a baking dish with a stalk of rhubarb on the side.


This recipe was photographed and updated 6/2024.


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Shopping list:



rhubarb sauce in a saucepan.


It's that time of year again, rhubarb season! 

I have the most wonderful 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! Not only did we eat rhubarb in desserts, but we also ate it raw, with some salt sprinkled on it. The thought of it still makes my mouth water.

I was browsing my pinned recipes on Pinterest and found this recipe, but using strawberries. I decided to 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 rhubarb cakes and pies.


Desserts using cream cheese are always so heavenly! Some of our favorite desserts with cream cheese are Lemon Cupcakes with Cream Cheese Frosting or Almond Cream Cheese Bars!


Keep scrolling for the full printable recipe 💙


Rhubarb Cream Cheese Bar on a white doily.


You can add or substitute with these ingredients:


  • use berries instead of rhubarb, or some of each
  • use almond extract instead of vanilla
  • use lime juice or orange juice instead of lemon
  • use cookie crumbs instead of graham cracker crumbs


Recipe tips:

  • You can use an 8x8 pan instead of an 8x11. Increase baking time by 5-10 minutes, or until center is set. This will result in a thicker bar.
  • Frozen rhubarb can be used instead of fresh. Defrost and drain excess liquid before using.


Rhubarb Cream Cheese Bar on a white doily.
Yield 12 bars
Author Hot Eats and Cool Reads
Prep time
5 Min
Cook time
50 Min
Total time
55 Min

Rhubarb Cream Cheese Bars

Ingredients

  • 1 cup fresh rhubarb, chopped
  • 1/4 cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 3/4 cup plus 2 tablespoons all purpose flour, divided
  • 1/2 cup graham cracker crumbs
  • 1/2 teaspoon baking powder
  • 1 stick butter, melted (1/2 cup)
  • 1 cup light brown sugar
  • 2 large eggs
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 4 ounces cream cheese, softened

Instructions

  1. Preheat the oven to 350 degrees F. Grease an 8x11 baking dish.
  2. In a small saucepan, combine rhubarb, granulated sugar and lemon juice. Cook over medium heat until rhubarb is softened, about 10 minutes. Remove from heat and set aside.
  3. Meanwhile, in a small bowl, combine 3/4 cup flour, graham cracker crumbs, and baking powder.
  4. In a larger bowl, add the melted butter and brown sugar, mix well. Add one egg, cinnamon and vanilla, mix well again. Add the flour mixture a little at a time and mix together until combined. Spread in the bottom of the prepared baking dish.
  5. In another bowl, mix together the softened cream cheese, two tablespoons flour, and one egg until combined and smooth.
  6. Alternate spooning the rhubarb mixture and cream cheese mixture onto the bottom layer. Using a knife, swirl to marble.
  7. Bake for 30-40 minutes until center is set. Cool and cut into bars.

Nutrition Facts

Calories

249.78

Fat

12.23 g

Sat. Fat

7.17 g

Carbs

32.76 g

Fiber

0.56 g

Net carbs

31.85 g

Sugar

22.97 g

Protein

3.09 g

Sodium

155.58 mg

Cholesterol

61.25 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



Our favorite kitchen equipment and supplies used with this recipe:



a stack of Rhubarb Cream Cheese Bars on a white plate.


Author photo collage with text that reads, Hey, I'm Sheena! Hope you found a recipe you love! Thanks so much for stopping by!


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Comments

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

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

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

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  4. looks so tasty!!!

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  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!

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

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  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
    http://www.whatsonthelist.net
    Foodie Friends Friday Party

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  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.

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    Replies
    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.

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

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

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

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

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  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

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  13. This looks so yum! Love the idea!

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

    http://whoneedsacape.com/2013/06/super-sunday-party-1/

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

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  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.

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  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 ;)

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  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.

    Jennifer
    thejennyevolution.com

    ReplyDelete

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