Best Creamy Rhubarb Bars Recipe
Creamy Rhubarb Bars are the perfect summer dessert. After making this recipe dozens of times, I’ve discovered the trick to a tender crust and creamy filling. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Baked Chicken Parmesan and Creamy Sundried Tomato 'Marry Me' Gnocchi.
Why This Best Creamy Rhubarb Bars Recipe Is Pure Comfort
- Tangy and sweet creamy filling
- Tender and buttery crust
- Easy to make with simple ingredients
- Perfect for summer cookouts and potlucks
What You'll Need for Best Creamy Rhubarb Bars Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Rhubarb
- Cream Cheese
- Butter
- Sugar
- Eggs
- All-Purpose Flour
- Vanilla Extract
- Salt
- Lemon Zest
- Optional: Powdered Sugar
- Optional: Fresh Mint Leaves
đź“ť Ingredient Notes
- Rhubarb: Make sure to use tart, red rhubarb for the best flavor.
- Cream Cheese: Ensure the cream cheese is at room temperature for easy mixing.
đź›’ Tools & Equipment I Recommend
- Food Processor — Makes quick work of chopping rhubarb and mixing the crust. → See on Amazon
- Silicone Baking Mat — Prevents the bars from sticking and ensures even baking. → See on Amazon
How to Make Best Creamy Rhubarb Bars Recipe
- Prepare the crust: Combine flour, sugar, and butter until crumbly. Press into a greased 9×13 inch pan. Bake at 350°F (175°C) for 15 minutes.
- Prepare the filling: Cook rhubarb, sugar, and cornstarch until thickened. Blend with cream cheese, eggs, and vanilla. Pour over hot crust.
- Bake: Bake at 350°F (175°C) for 25-30 minutes or until set. Cool completely before slicing.
Cook's Tips for Perfect Best Creamy Rhubarb Bars Recipe
- Common mistake and fix: Don't overmix the crust to prevent a tough texture. If it happens, add a tablespoon of water and mix gently.
- Pro tip: For a prettier presentation, dust with powdered sugar and garnish with fresh mint leaves.
- Pro tip: To prevent the crust from getting soggy, make sure the filling is hot when pouring it over the crust.
Storing & Reheating Best Creamy Rhubarb Bars Recipe
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 prepared a day ahead and stored in the fridge. The filling can also be prepared ahead and stored in the fridge until ready to bake.
Freezing Best Creamy Rhubarb Bars Recipe
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a less tart version, add a tablespoon of milk to the filling.
- Best substitution: You can substitute the rhubarb with strawberries for a sweeter dessert.
- Make-ahead: These bars can be made a day ahead and stored in the fridge. They taste even better the next day.
- Scaling: This recipe can be halved and baked in an 8×8 inch pan.
- Troubleshooting: If the bars are not setting, bake for an additional 5-10 minutes or until a toothpick inserted in the center comes out clean.
Want to level up this recipe?
Offset Baking Sheet — Allows easy transfer of the bars to and from the oven, and prevents warping. → Check price on Amazon
Best Creamy Rhubarb Bars Recipe
Ingredients
Main Ingredients
- Rhubarb
- Cream Cheese
- Butter
- Sugar
- Eggs
- All-Purpose Flour
Seasonings
- Vanilla Extract
- Salt
- Lemon Zest
Optional Toppings
- Powdered Sugar
- Fresh Mint Leaves
Instructions
- Prepare the crust: Combine flour, sugar, and butter until crumbly. Press into a greased 9×13 inch pan. Bake at 350°F (175°C) for 15 minutes.
- Prepare the filling: Cook rhubarb, sugar, and cornstarch until thickened. Blend with cream cheese, eggs, and vanilla. Pour over hot crust.
- Bake: Bake at 350°F (175°C) for 25-30 minutes or until set. Cool completely before slicing.
Notes
- Chef tip: For a less tart version, add a tablespoon of milk to the filling.
- Best substitution: You can substitute the rhubarb with strawberries for a sweeter dessert.
- Make-ahead: These bars can be made a day ahead and stored in the fridge. They taste even better the next day.
- Scaling: This recipe can be halved and baked in an 8×8 inch pan.
- Troubleshooting: If the bars are not setting, bake for an additional 5-10 minutes or until a toothpick inserted in the center comes out clean.
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 300°F (150°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.
- Make ahead: The crust can be prepared a day ahead and stored in the fridge. The filling can also be prepared ahead and stored in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 270
- Protein: 3g
- Fat: 12g
- Carbs: 38g
- Fiber: 1g
- Sugar: 25g
- Sodium: 120mg
- Cholesterol: 50mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Creamy Rhubarb Bars Recipe FAQs
Yes, they can be made a day ahead and stored in the fridge. They taste even better the next day.
Ensure the filling is hot when pouring it over the crust to prevent a soggy texture.
Yes, they can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer. It's best to use a conventional oven for even baking.
You can substitute the rhubarb with strawberries for a sweeter dessert.
A Warm Final Note
I can’t wait for you to try Best Creamy Rhubarb Bars Recipe 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!
