Crispy Rhubarb Bars with Cream Cheese Frosting
Crispy Rhubarb Bars with Cream Cheese Frosting are the ultimate summer dessert. After making these many times, I’ve perfected the balance of tart rhubarb and sweet crumble topping. Keep reading for my best tips on preventing soggy bars. If you love recipes like this, you’ll also enjoy Blueberry Cake Donuts and Creamy Baked Macaroni and Cheese.
Why This Crispy Rhubarb Bars with Cream Cheese Frosting Is Pure Comfort
- Perfect balance of tart and sweet
- Easy to make with simple ingredients
- Crispy topping and creamy frosting
What You'll Need for Crispy Rhubarb Bars with Cream Cheese Frosting
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- rhubarb
- sugar
- flour
- butter
- cream cheese
- vanilla extract
- lemon zest
- salt
- Optional: powdered sugar
📝 Ingredient Notes
- rhubarb: Use fresh, firm rhubarb for best results.
🛒 Tools & Equipment I Recommend
- Food Processor — Quickly cuts rhubarb and creates a perfect crumble topping. → See on Amazon
- Silicone Baking Mat — Prevents bars from sticking and ensures even baking. → See on Amazon
How to Make Crispy Rhubarb Bars with Cream Cheese Frosting
- Prepare the rhubarb: Preheat oven to 375°F (190°C). Cut rhubarb into 1/2-inch pieces and mix with 1 cup sugar. Let it sit for 15 minutes.
- Make the crumble topping: In a separate bowl, combine flour, remaining 1/2 cup sugar, and cold cubed butter. Mix until crumbly.
- Assemble the bars: Press half the crumble mixture into a greased 8×8-inch pan. Spread rhubarb mixture on top. Crumble remaining mixture over rhubarb.
- Bake: Bake for 30-35 minutes or until golden and bubbly.
- Make the frosting: Beat cream cheese, powdered sugar, and vanilla until smooth. Spread on cooled bars.
Cook's Tips for Perfect Crispy Rhubarb Bars with Cream Cheese Frosting
- : For a less tart bar, use a mix of strawberries and rhubarb.
- Common mistake and fix: To prevent soggy bars, don't overcook and let them cool completely before frosting.
- : Store bars in the fridge for up to 5 days.
Storing & Reheating Crispy Rhubarb Bars with Cream Cheese Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Bars can be made a day ahead and stored in the fridge.
Freezing Crispy Rhubarb Bars with Cream Cheese Frosting
Freeze unfrosted bars for up to 2 months. Thaw and frost before serving.
Recipe Notes
- Chef tip: For a gluten-free version, use a 1:1 gluten-free flour blend.
- Best substitution: Substitute the rhubarb with an equal amount of diced apples or berries.
- Make-ahead: Bars can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
- Troubleshooting: If bars are still soggy, drain excess liquid from the rhubarb before baking.
Want to level up this recipe?
Stand Mixer — Makes quick work of the crumble topping and frosting. → Check price on Amazon
Crispy Rhubarb Bars with Cream Cheese Frosting
Ingredients
Main Ingredients
- rhubarb
- sugar
- flour
- butter
- cream cheese
Seasonings
- vanilla extract
- lemon zest
- salt
Optional Toppings
- powdered sugar
Instructions
- Prepare the rhubarb: Preheat oven to 375°F (190°C). Cut rhubarb into 1/2-inch pieces and mix with 1 cup sugar. Let it sit for 15 minutes.
- Make the crumble topping: In a separate bowl, combine flour, remaining 1/2 cup sugar, and cold cubed butter. Mix until crumbly.
- Assemble the bars: Press half the crumble mixture into a greased 8×8-inch pan. Spread rhubarb mixture on top. Crumble remaining mixture over rhubarb.
- Bake: Bake for 30-35 minutes or until golden and bubbly.
- Make the frosting: Beat cream cheese, powdered sugar, and vanilla until smooth. Spread on cooled bars.
Notes
- Chef tip: For a gluten-free version, use a 1:1 gluten-free flour blend.
- Best substitution: Substitute the rhubarb with an equal amount of diced apples or berries.
- Make-ahead: Bars can be made a day ahead and stored in the fridge.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan.
- Troubleshooting: If bars are still soggy, drain excess liquid from the rhubarb before baking.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze unfrosted bars for up to 2 months. Thaw and frost before serving.
- Make ahead: Bars can be made a day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 270
- Protein: 2g
- Fat: 12g
- Carbs: 40g
- Fiber: 1g
- Sugar: 25g
- Sodium: 130mg
- Cholesterol: 35mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Rhubarb Bars with Cream Cheese Frosting FAQs
Yes, bars can be made a day ahead and stored in the fridge. Add the frosting just before serving.
To prevent soggy bars, don't overcook and let them cool completely before frosting. If they're still soggy, drain excess liquid from the rhubarb before baking.
Yes, freeze unfrosted bars for up to 2 months. Thaw and frost before serving.
No, this recipe is not suitable for the air fryer.
Substitute the rhubarb with an equal amount of diced apples or berries.
A Warm Final Note
I can’t wait for you to try Crispy Rhubarb Bars with Cream Cheese Frosting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
