Rhubarb Bars with Cream Cheese are the perfect way to turn spring’s tartest stalk into an irresistible dessert — a buttery shortbread crust, a tangy cheesecake-like middle, and a jammy cinnamon-rhubarb topping, all in one sliceable bar. Rhubarb Bars with Cream Cheese balance rhubarb’s bright, sour edge against rich cream cheese and sweet shortbread, so every bite is part crumbly, part creamy, part fruity. They cut into neat squares, travel well, and are exactly the kind of treat that has everyone asking for the recipe.
This is my favorite thing to bake when rhubarb shows up at the market or takes over the garden in spring — it’s easy, make-ahead friendly, and turns a vegetable most people don’t know what to do with into a genuine crowd-pleaser. Below you’ll find the ingredients, my layering method, all the tips, and the printable recipe card at the bottom.
Why You’ll Love This Recipe
Ingredients You’ll Need
Here’s everything that goes into Rhubarb Bars with Cream Cheese. Exact quantities are in the recipe card below, but this is your shopping list.
- For the Shortbread Crust:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup unsalted butter, cold and cubed
- For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Rhubarb Topping:
- 3 cups fresh rhubarb, diced (about ½-inch pieces)
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- Pinch of salt
- Optional Garnish:
- Powdered sugar for dusting
Frozen rhubarb works when fresh is out of season — thaw it, drain off the excess liquid, and pat it dry so the topping doesn’t turn runny. Want to soften the tartness? Swap a cup of the rhubarb for sliced strawberries; strawberry-rhubarb is a classic pairing and adds natural sweetness and color.
Use full-fat block cream cheese, not the spreadable tub kind, so the middle layer sets firm and sliceable. And keep the butter cold for the crust — cold butter is what gives shortbread its tender, crumbly snap instead of a greasy, dense base.
How to Choose the Best Rhubarb
Look for firm, crisp stalks that snap cleanly rather than bending — limpness means the rhubarb is past its prime and will cook down watery. Color is mostly about looks: deep red and pink stalks make the prettiest topping, but green and speckled rhubarb tastes just as good, so don’t pass it up. Thinner, younger stalks tend to be more tender and less stringy than thick, tough ones. One important safety note: rhubarb leaves are toxic, so trim and discard any leafy tops and use only the stalks.
The cream cheese is the other key player. Full-fat block cream cheese gives you that dense, tangy, cheesecake-style middle that holds its shape when you slice; light or whipped versions are too soft and will make the bars sloppy. Let it soften fully at room temperature before beating so it whips smooth without lumps.
How to Make Rhubarb Bars with Cream Cheese
Plan for about 20 minutes of hands-on prep and around an hour of baking (a quick par-bake for the crust, then the full bake), plus cooling and chilling time for clean slices. It’s a simple layer-and-bake — no special equipment needed.
-
1
Step 1 — Prep the Pan and Oven Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment, leaving an overhang on two sides so you can lift the bars out later.
-
2
Step 2 — Make the Shortbread Crust Combine the flour, sugar, and salt in a bowl. Cut in the cold, cubed butter with a pastry cutter or fork until the mixture looks like coarse crumbs, then press it firmly and evenly into the bottom of the pan.
-
3
Step 3 — Par-Bake the Crust Bake for 15–18 minutes, until lightly golden around the edges. Remove and let it cool slightly while you make the cream cheese layer — this quick pre-bake keeps the crust crisp under the wet layers.
-
4
Step 4 — Make the Cream Cheese Layer Beat the softened cream cheese and sugar until smooth and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated and creamy.
-
5
Step 5 — Spread Over the Crust Spread the cream cheese mixture evenly over the warm crust, smoothing it out with a spatula.
-
6
Step 6 — Top with Rhubarb In a separate bowl, toss the diced rhubarb with the sugar, cornstarch, cinnamon, and salt until well coated. Distribute it evenly over the cream cheese layer.
-
7
Step 7 — Bake Return the pan to the oven and bake 40–45 minutes, until the rhubarb is tender, the edges are bubbling, and the cream cheese layer is set.
-
8
Step 8 — Cool, Chill, and Slice Cool completely in the pan on a wire rack, about 2 hours, then refrigerate at least 1 hour for cleaner cuts. Lift out using the parchment, slice into 16 squares (wiping the knife between cuts), and dust with powdered sugar if you like.
Don’t rush the cooling. These need to cool completely and then chill before slicing — cut them warm and the layers slide and smear. A stint in the fridge firms everything up so you get clean, bakery-neat squares.
Toss the rhubarb thoroughly with the cornstarch before it goes on. That even coating is what thickens all the juice rhubarb releases as it bakes, so the topping sets jammy instead of watery.
Why This Recipe Works
Each layer is doing a specific job. Cold butter cut into the flour creates little pockets that bake up into a tender, crumbly shortbread, and par-baking that crust before the wet layers go on keeps it crisp instead of soggy underneath. The cream cheese middle, set with an egg, bakes into a firm, tangy, cheesecake-like layer that’s the perfect rich buffer between the buttery base and the sharp fruit on top.
Rhubarb is intensely tart and releases a lot of liquid as it cooks, so the sugar and cinnamon balance its bite while the cornstarch thickens all that juice into a glossy, jammy topping that won’t run. Then the cooling and chilling do the final work — they let the cream cheese and thickened fruit firm up completely, which is the difference between bars that slice into clean squares and ones that fall apart. Crisp, creamy, jammy, and neat: every step earns its place.
Best Ways to Serve Rhubarb Bars with Cream Cheese
Variations to Try
- Strawberry-Rhubarb: Swap a cup of the rhubarb for sliced strawberries for a sweeter, classic combination and pretty red color.
- Streusel-Topped: Scatter a quick oat-and-butter crumble over the rhubarb before baking for extra crunch and a coffee-cake feel.
- Orange or Ginger: Add orange zest or a little grated fresh ginger to the rhubarb topping for a bright, warm twist.
- Extra Cheesecake: Double the cream cheese layer for richer, more decadent cheesecake-style bars.
- Gluten-Free: Use a 1:1 gluten-free flour blend in the crust — the rest of the recipe is naturally gluten-free.
Storage, Meal Prep & Serving
Storing Leftovers
Because of the cream cheese, these need to stay chilled. Store the bars in an airtight container in the refrigerator for up to 4 days — they’re just as good, if not better, on day two once the flavors have settled.
Freezing
These freeze well for up to 3 months. Cool and chill completely, then freeze the cut squares in a single layer before transferring to a container with parchment between layers. Thaw overnight in the fridge before serving.
Make-Ahead & Serving
They’re an ideal make-ahead dessert since they actually slice best after a good chill — bake them a day ahead and keep them refrigerated. Serve chilled or let them sit out for 10–15 minutes to take the fridge edge off, dusting with powdered sugar just before serving.
Common Mistakes to Avoid
- Using the rhubarb leaves. Rhubarb leaves are toxic — trim and discard them, and use only the stalks. Always.
- Skimping on the cornstarch. Rhubarb throws off a lot of liquid. Toss it thoroughly with the cornstarch so the topping thickens instead of leaving you with soggy, runny bars.
- Slicing while warm. Cut too soon and the layers smear together. Cool completely, then chill, before slicing for clean squares.
- Skipping the crust par-bake. Pouring the wet layers onto raw crust makes a soft, pale base. The quick 15-minute pre-bake keeps it crisp.
Nutritional Information
Per serving (based on 16 bars):
Nutritional values are estimates and vary with the specific ingredients and portion sizes you use. Cutting the pan into larger or smaller squares changes the per-bar numbers.
Serving & Presentation Tips
- Dust just before serving. A light shower of powdered sugar over the top makes the ruby rhubarb pop and gives the bars a bakery-window look — but add it last, since it dissolves over time.
- Cut clean squares. Wipe the knife between cuts with a damp cloth so every square has crisp, defined edges.
- Show off the layers. Stand a few bars on their sides on the plate so guests can see the shortbread, cream cheese, and rhubarb stripes.
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes. Thaw it first and drain off the excess liquid, then pat it dry before tossing it with the cornstarch and sugar. Frozen rhubarb releases even more water than fresh, so draining it well is key to keeping the topping from turning runny.
Why did my bars turn out runny?
Usually not enough cornstarch, or wet rhubarb. Toss the rhubarb thoroughly with the full amount of cornstarch, drain frozen rhubarb well, and make sure the bars are fully baked (the edges should be bubbling) before cooling and chilling to let everything set.
Do I need to peel the rhubarb?
No — rhubarb doesn’t need peeling. Just trim off and discard the leaves (they’re toxic) and the dry ends, wash the stalks, and dice. Thinner, younger stalks are especially tender and never need peeling.
Can I make these ahead of time?
Absolutely — they’re a great make-ahead dessert and actually slice best after chilling. Bake them a day in advance, keep them covered in the fridge, and dust with powdered sugar just before serving. They also freeze well for up to 3 months.
How do I get clean, neat squares?
Cool the bars completely, then refrigerate for at least an hour so the layers firm up. Use the parchment overhang to lift the whole slab out, and cut with a sharp knife, wiping the blade clean between each cut.
You Might Also Love
Final Thoughts
Rhubarb Bars with Cream Cheese earned a permanent spot in my spring baking because they take an under-appreciated ingredient and turn it into something genuinely special — buttery, creamy, tangy, and beautiful, without much fuss. They’re the recipe I hand to anyone who’s ever stared at a bunch of rhubarb and wondered what on earth to do with it.
The first time you make them, focus on two things: tossing the rhubarb well with cornstarch so the topping sets, and cooling and chilling fully before you slice. Nail those and you’ll get clean, gorgeous bars every time.
Make them this week and let us know how they turned out — leave a comment below and tell us if you added strawberries. We read every single one. 🌱
Rhubarb Bars with Cream Cheese
Buttery shortbread topped with a tangy cream cheese layer and jammy cinnamon rhubarb, baked and sliced into neat squares. An easy, make-ahead spring dessert (plus cooling and chilling time).
Ingredients
- For the Shortbread Crust:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup unsalted butter, cold and cubed
- For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Rhubarb Topping:
- 3 cups fresh rhubarb, diced (about ½-inch pieces)
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- Pinch of salt
- Optional Garnish:
- Powdered sugar for dusting
Instructions
-
1
Step 1 — Prep the Pan and Oven Preheat to 350°F (175°C). Line a 9×9 pan with parchment, leaving an overhang on two sides.
-
2
Step 2 — Make the Crust Combine flour, sugar, and salt. Cut in the cold butter until crumbly, then press firmly into the pan.
-
3
Step 3 — Par-Bake Bake 15–18 minutes until lightly golden at the edges. Cool slightly.
-
4
Step 4 — Cream Cheese Layer Beat the cream cheese and sugar until fluffy, then beat in the egg and vanilla until creamy.
-
5
Step 5 — Spread Over the Crust Spread the cream cheese mixture evenly over the warm crust.
-
6
Step 6 — Top with Rhubarb Toss the rhubarb with the sugar, cornstarch, cinnamon, and salt, then distribute evenly over the cream cheese.
-
7
Step 7 — Bake Bake 40–45 minutes until the rhubarb is tender, the edges bubble, and the center is set.
-
8
Step 8 — Cool, Chill, and Slice Cool completely (about 2 hours), chill at least 1 hour, then lift out and cut into 16 squares. Dust with powdered sugar if desired.
Toss the rhubarb thoroughly with the cornstarch so the topping sets jammy instead of runny.
Cool completely and chill before slicing for clean squares — and remember, only the stalks; discard the toxic leaves.
