Rhubarb Cream Cheese Bars Recipes

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CREAM CHEESE RHUBARB BARS



Cream Cheese Rhubarb Bars image

These bars combines the velvety richness of cheesecake with fresh tangy rhubarb for a delicious dessert that everyone will love.

Provided by ScrappieDoo

Categories     Bar Cookie

Time 1h

Yield 16-20 bars

Number Of Ingredients 10

3/4 cup butter, softened
2 cups flour
3/4 cup quick oats
3/4 cup brown sugar
12 ounces cream cheese (1 1/2 packages)
1 1/4 cups white sugar
2 large eggs, room temperature
1/2 teaspoon cinnamon (or more to taste!)
1/4 teaspoon nutmeg
3 cups rhubarb, chopped

Steps:

  • Preheat oven to 350°F.
  • Combine butter, flour, oats and brown sugar until crumbly.
  • Press 1/2 the mixture into bottom of 9x13 baking pan.
  • Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. Stir in rhubarb.
  • Pour over prepared crust.
  • Sprinkle with remaining reserved topping.
  • Bake for 40-45 minutes. Cool and refrigerate.
  • Serve cool.

RHUBARB CREAM CHEESE BARS



Rhubarb Cream Cheese Bars image

These Rhubarb Cream Cheese Bars are easy to make and so delicious. The perfect combination of sweet and tart, this rhubarb dessert is great for sharing!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Dessert

Time 1h

Number Of Ingredients 14

FOR THE CRUST AND CRUMBLE TOPPING:
1.25 c. all-purpose flour
1/2 c. old-fashioned oats
1/2 c. brown sugar
1/2 tsp. kosher salt
1/2 c. unsalted butter, softened (not melted!)
FOR THE RHUBARB AND CREAM CHEESE FILLING:
8 oz. cream cheese, softened
3/4 c. sugar
1 large egg
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1.5 c. chopped rhubarb

Steps:

  • Preheat oven to 350° F.
  • In a medium bowl, combine flour, oats, sugar, and salt. With a rigid pastry blender, cut in the butter until well incorporated and pea-sized crumbles are formed.
  • Firmly press half the mixture into an ungreased 9'' x 9'' pan. Set aside remaining mixture.
  • In the bowl of a stand mixer, combine cream cheese, sugar, and egg until very smooth, about 1 minute. Add vanilla, cinnamon, and nutmeg, and blend just to combine. Fold in rhubarb. Spread filling over crust. Sprinkle remaining crust crumbles over the top of the filling. Bake for 40 minutes.
  • Store in refrigerator. Serve with a scoop of vanilla ice cream, or freshly whipped and sweetened cream with a light touch of vanilla, cinnamon, and nutmeg. Awesome!

Nutrition Facts : Calories 218 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 131 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

RHUBARB CREAM CHEESE BARS



Rhubarb Cream Cheese Bars image

This recipe is from my daughter, Jodi. It's a favorite at all of our early summer family gatherings.

Provided by Minnesota Wildflower

Categories     Bar Cookie

Time 1h10m

Yield 24 bars

Number Of Ingredients 12

1 1/2 cups flour
1/2 cup sugar
3/4 cup butter
2 cups chopped rhubarb
1/2 cup sugar
2 tablespoons flour
2 (8 ounce) packages cream cheese
1/2 cup sugar
2 eggs
2/3 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

Steps:

  • Combine crust ingredients. Spread in 9X13" pan and bake at 375 for 10 minutes.
  • Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
  • Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
  • Mix glaze ingredients and spread over bars as soon as they come out of the oven.

RHUBARB CREAM CHEESE BARS RECIPE - (3.8/5)



Rhubarb Cream Cheese Bars Recipe - (3.8/5) image

Provided by á-25051

Number Of Ingredients 15

CRUST:
1 1/2 Cups flour
1/2 cup sugar
3/4 cup butter
RHUBARB LAYER:
4 cups chopped rhubarb
1 cup sugar
4 tablespoons flour
CREAM CHEESE FILLING:
1 1/2 (12-ounce) packages cream cheese
3/4 cup sugar
3 eggs
GLAZE:
3/4 cup sour cream
2 teaspoon vanilla

Steps:

  • Combine crust ingredients spread into a 9x13-inch pan and bake at 375°F for 10 minutes. Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes at 375°F. Mix together cream cheese and sugar. Beat eggs in one at a time pour mixture over rhubarb and bake 25 minutes 375°F. Mix glaze ingredients together and spread over bars as soon as they come out of the oven.

RHUBARB CHEESECAKE SQUARES



Rhubarb Cheesecake Squares image

It's rhubarb season, so now's the time to try this rich and tangy cheese bar. It's bound to be a hit with the rhubarb lovers you know. -Sharon Schmidt, Mandan, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg, room temperature, lightly beaten
1/2 teaspoon vanilla extract
1-1/2 cups diced fresh or frozen rhubarb, thawed

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.

Nutrition Facts : Calories 216 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

RHUBARB CHEESECAKE DREAM BARS



Rhubarb Cheesecake Dream Bars image

A very easy, rich, rhubarb cheesecake bar. This recipe uses only one bowl and 7 different ingredients (most of which are regulars in any kitchen).

Provided by liztherunner

Categories     Desserts     Cookies     Bar Cookie Recipes     Cheesecake Bar Recipes

Time 1h35m

Yield 15

Number Of Ingredients 11

1 cup all-purpose flour
½ cup butter, softened
1 tablespoon white sugar
1 cup white sugar
¼ cup all-purpose flour
4 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 egg
½ cup sour cream
1 tablespoon white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish.
  • In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
  • Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C).
  • Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
  • Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
  • In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 31.8 g, Cholesterol 48.5 mg, Fat 13.4 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 98 mg, Sugar 22.1 g

RHUBARB CHEESECAKE BARS



Rhubarb Cheesecake Bars image

Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture. Yum!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 5

Number Of Ingredients 11

2 1/2 cups Gold Medal™ all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 cup packed brown sugar
1 cup butter or margarine, softened
1/2 teaspoon salt
1/2 teaspoon baking soda
3 packages (8 ounces each) cream cheese, softened
3 eggs
3/4 cup granulated sugar
1 teaspoon vanilla
2 cups chopped fresh rhubarb

Steps:

  • Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan.
  • Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly.
  • Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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Top Asked Questions

How long to bake rhubarb and cream cheese bars?
Bake for 15 minutes. Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375. Mix glaze ingredients and spread over bars as soon as they come out of the oven.
What temperature do you bake rhubarb bars?
Bake for 15 minutes at 375°F. Mix together cream cheese and sugar. Beat eggs in one at a time pour mixture over rhubarb and bake 25 minutes 375°F. Mix glaze ingredients together and spread over bars as soon as they come out of the oven.
How do you make rhubarb cake filling with cream cheese?
In the bowl of a stand mixer, combine cream cheese, sugar, and egg until very smooth, about 1 minute. Add vanilla, cinnamon, and nutmeg, and blend just to combine. Fold in rhubarb. Spread filling over crust.
How do you make Rhubarb Custard?
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.

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