Description
These rhubarb cream cheese crumble bars blend a buttery crumble crust with a smooth cream cheese layer and a tangy rhubarb topping. The combination of textures and flavors makes this dessert a versatile and crowd-pleasing option for any occasion.
Ingredients
3 cups all-purpose flour
1 ½ cups granulated sugar, divided
1 ½ cups (3 sticks) cold, cubed unsalted butter
8 ounces softened cream cheese
2 large eggs
1 teaspoon vanilla extract
4 cups chopped fresh rhubarb (or thawed frozen rhubarb)
1 cup sugar (for rhubarb filling)
½ cup flour (for rhubarb filling)
2 tablespoons lemon zest
2 tablespoons lemon juice
1 tablespoon flour and 2 tablespoons sugar (optional thickener for rhubarb)
¾ cup packed brown sugar (for crumble topping)
1 cup chopped pecans (for crumble topping)
1 stick (8 tablespoons) cold butter, cubed (for crumble topping)
2 tablespoons beaten egg (or egg yolk + water for wash)
Instructions
Preheat oven to 350°F (180°C)
Line a 9×13-inch baking pan with parchment paper
For the crust: Whisk 3 cups flour and ½ cup granulated sugar in a bowl
Add 1 ½ cups cold cubed butter and mix until crumbly
Press the crust into the prepared pan and bake for 15 minutes
Meanwhile, beat 8 oz cream cheese until smooth
Add 2 eggs, ½ cup granulated sugar, and 1 tsp vanilla, mixing until just combined
Spread cooled crust with cream cheese mixture and refrigerate for 10 minutes
For the rhubarb filling: Toss 4 cups chopped rhubarb with 1 cup sugar, ½ cup flour, 2 tbsp lemon zest, and 2 tbsp lemon juice
Add optional 1 tbsp flour and 2 tbsp sugar if using frozen rhubarb
Pour rhubarb mixture over the cream cheese layer
For the crumble topping: Toss ¾ cup brown sugar, 1 cup flour, 1 stick cold butter, and 1 cup pecans until crumbs form
Sprinkle the crumble topping across the rhubarb layer
Bake for 40-45 minutes until golden brown and bubbly
Cool completely in the pan before cutting into 16 bars
Notes
Use gluten-free flour blend for a gluten-free option
Cold butter ensures a flaky crumble texture
Test the rhubarb for tenderness with a toothpick if using frozen
Store in an airtight container in the refrigerator for up to 5 days
For a drier crumble topping, substitute brown sugar with granulated sugar
- Prep Time: 30
- Cook Time: 45
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 20g
- Sodium: 13mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 39g
- Fiber: 0.3g
- Protein: 5g
- Cholesterol: 40mg