Rhubarb Bars with Cream Cheese Frosting
These irresistible rhubarb bars topped with cream cheese frosting are easy to prepare, combining the tartness of rhubarb with a sweet, creamy topping, making them perfect for any occasion.
Ingredients
For the crust
- 1 cup all-purpose flour Provides structure
- 1 cup rolled oats Adds texture
- 1/2 cup brown sugar Gives sweetness and moisture
- 1 cup butter, melted Binds ingredients together
For the filling
- 2 cups chopped rhubarb Adds tart flavor
- 1 cup granulated sugar Sweetens the filling
- 2 tablespoons cornstarch Helps thicken the filling
- 1 teaspoon vanilla extract Enhances flavor
For the frosting
- 8 ounces cream cheese, softened Provides creaminess for frosting
- 1 cup powdered sugar Sweetens and thickens frosting
- 1 teaspoon vanilla extract Adds flavor to frosting
Instructions
Preparation
- Preheat your oven to 350°F and lightly grease a 9x13 baking dish.
- In a mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, and melted butter. Mix until the mixture achieves a crumbly texture.
- Firmly press the mixture into the bottom of the prepared baking dish and bake for about 15 minutes, or until it becomes lightly golden.
Filling
- In a saucepan, combine the chopped rhubarb, granulated sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens (about 10 minutes).
- Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
- Spread the rhubarb filling evenly over the baked crust and bake for another 10 to 15 minutes, until bubbly in the center.
Frosting
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and glossy.
- Once the bars have cooled completely, spread the cream cheese frosting over the rhubarb filling.
- Chill the bars in the refrigerator for at least 2 hours to allow the frosting to set properly.
Serving
- After chilling, cut the bars into squares and serve.
Notes
Ensure butter is melted but not too hot when mixed with dry ingredients for the right crust consistency. Use fresh rhubarb for best flavor, and allow bars to cool completely before frosting.