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Tangy and sweet dessert bars featuring a buttery shortbread crust, smooth cream cheese filling, and a cooked rhubarb compote topping with hints of vanilla and orange zest options.

  • Total Time: 3 hours
  • Yield: 16 bars 1x

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup cold unsalted butter, cubed
  • A pinch of salt
  • 2 cups fresh rhubarb, diced
  • ½ cup granulated sugar (for rhubarb)
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar (for filling)
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a food processor, pulse together the all-purpose flour, powdered sugar, and salt.
  3. Add the cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
  4. Press the crust mixture evenly and firmly into the prepared pan and smooth the surface using the bottom of a glass.
  5. Bake the crust for about 15 minutes or until lightly golden around the edges. Let it cool slightly.
  6. In a small saucepan, combine diced rhubarb, granulated sugar, lemon juice, and cornstarch.
  7. Cook the rhubarb mixture over medium heat, stirring often, until softened and thickened (approximately 5 to 7 minutes). Let cool to room temperature.
  8. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  9. Add the egg and vanilla extract to the cream cheese mixture and mix just until combined.
  10. Pour the cream cheese filling evenly over the cooled crust and spread to the edges.
  11. Spoon the cooled rhubarb compote over the cream cheese layer in dollops and gently spread or swirl with a skewer for a marbled effect if desired.
  12. Bake at 350°F (175°C) for about 20 to 25 minutes until the cream cheese edges are firm and the center jiggles slightly.
  13. Cool the pan on a wire rack to room temperature, then refrigerate for at least 2 hours or overnight to set.
  14. Use the parchment paper overhang to lift the bars from the pan and slice into squares, wiping a hot knife between cuts for clean slices.

Notes

For strawberry-rhubarb variation, add 1 cup diced strawberries to the rhubarb compote while cooking., Add 1–2 teaspoons orange zest and ½ teaspoon vanilla extract to the rhubarb compote for a brighter flavor., Substitute shortbread crust with 1½ cups crushed graham crackers or digestive biscuits mixed with 6 tablespoons melted butter for a different base texture., Add oat-and-butter streusel topping over the rhubarb before baking for extra crunch; reduce sugar in rhubarb accordingly., Use Neufchâtel cheese or reduce sugar in the filling for lighter versions; folding in ¼ cup Greek yogurt adds tanginess., For gluten-free version, replace all-purpose flour with a 1:1 gluten-free flour blend in the crust and other parts requiring flour., Bake in muffin tin or small loaf pans for individual servings; adjust baking time so centers set perfectly., Store bars refrigerated in airtight container up to 4 days; freeze up to 2 months after flash freezing on a tray., Reheat gently in 300°F (150°C) oven for 8-10 minutes if warm serving is desired; avoid microwaving., Use fresh firm, crisp rhubarb stalks; avoid leaves due to toxicity.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 bar
  • Calories: Approx. 230 calories per serving
  • Fat: 12 g per serving
  • Carbohydrates: 28 g per serving
  • Protein: 5 g per serving