Description
Sweet and tangy rhubarb cream cheese bars with a buttery oat crumble crust and topping, baked until golden and perfect for spring desserts.
Ingredients
- 1/2 cup brown sugar
- 1/2 cup old-fashioned oats
- 1/2 cup unsalted butter, softened
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/6 tsp ground nutmeg
- 1 1/2 cups diced rhubarb
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine flour, oats, brown sugar, and salt.
3. Cut in the softened butter with a pastry blender or fork until the mixture resembles pea-sized crumbs.
4. Press half of the crust mixture firmly into the bottom of an ungreased 9 x 9 inch baking pan to form the base.
5. Set the remaining crust mixture aside for the topping.
6. In a mixing bowl, beat the cream cheese, granulated sugar, and egg until smooth and creamy.
7. Add the vanilla extract, cinnamon, and nutmeg and mix until combined.
8. Gently fold the diced rhubarb into the cream cheese mixture.
9. Spread the filling evenly over the prepared crust.
10. Sprinkle the remaining crumb mixture evenly over the top.
11. Bake for about 40 minutes until the topping is lightly golden and the filling is set.
12. Remove from the oven and allow the bars to cool completely before slicing and serving.
Notes
For cleaner slices, chill the bars in the refrigerator for about 1 hour after cooling.
Fresh rhubarb provides the best flavor, but frozen rhubarb can be used if thawed and drained.
Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg