Scale

2 cups chopped rhubarb

1 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

8 ounces cream cheese, softened

1 cup powdered sugar

1 cup butter, melted

1 cup all-purpose flour

1 cup rolled oats

1/2 cup brown sugar

1. Preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking dish with parchment paper.

2. In a large bowl, combine the flour, rolled oats, brown sugar, and melted butter until evenly mixed.

3. Press the mixture firmly into the prepared baking dish to form the crust.

4. Bake the crust for 15 minutes until lightly golden.

5. Meanwhile, combine the chopped rhubarb, granulated sugar, and cornstarch in a saucepan over medium heat.

6. Cook, stirring frequently, until the mixture thickens. Stir in the vanilla extract.

7. Spread the rhubarb filling evenly over the baked crust.

8. Return the pan to the oven and bake for an additional 10 to 15 minutes.

9. Allow the bars to cool completely.

10. Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

11. Spread the cream cheese topping evenly over the cooled rhubarb layer.

12. Refrigerate for at least 2 hours before slicing into 16 bars and serving.

Fresh rhubarb produces the brightest flavor, but frozen rhubarb works well if thawed and drained.

Add chopped strawberries to the filling for a sweeter variation.

Mix lemon zest into the cream cheese topping for extra freshness.

For clean slices, chill thoroughly and wipe the knife between each cut.

Keywords: rhubarb bars with cream cheese, rhubarb dessert bars, cream cheese rhubarb bars, easy rhubarb recipe