Ingredients
Method
Crust
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
- In a medium bowl, combine flour, 1 cup sugar, and cinnamon. Cut in 1/2 cup softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared baking dish to form an even crust.
- Bake the crust for 10-12 minutes, until lightly golden around the edges. Remove from oven and let cool slightly on a wire rack.
Cream Cheese Filling
- In a separate bowl, beat the softened cream cheese with 1/4 cup sugar and vanilla extract until smooth and creamy.
- Add the egg and beat just until combined. Spread the cream cheese mixture evenly over the cooled crust.
Rhubarb Layer and Topping
- In another bowl, toss the diced rhubarb with 1/4 cup sugar and 2 tablespoons flour. Distribute the rhubarb evenly over the cream cheese layer.
- For the streusel, combine brown sugar, oats, and 1/2 cup flour in a bowl. Pour in the melted butter and stir until the mixture is crumbly. Sprinkle the streusel evenly over the rhubarb.
- Bake for 35-40 minutes, until the topping is golden brown and the filling is set. Allow the bars to cool completely in the pan on a wire rack before slicing into 12 bars.
Nutrition
Notes
Make sure cream cheese is at room temperature for a lump-free filling. If rhubarb is very tart, you can increase the sugar in the rhubarb layer by 1-2 tablespoons. Store leftover bars in an airtight container in the refrigerator for up to 5 days. For clean slices, use a sharp knife and wipe it clean between cuts. These bars can be made a day ahead and refrigerated overnight. Serve chilled or at room temperature with a dollop of whipped cream.