Ingredients
Scale
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 cup cold unsalted butter, cubed
- 0.25 tsp salt
- 8 oz cream cheese, softened
- 0.5 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups fresh rhubarb, chopped into 0.5-inch pieces
- 0.25 cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Preheat your oven to 375°F (190°C) and line a 9×13 inch baking pan with parchment paper, allowing it to hang over the edges for easy removal.
- In a large bowl, whisk together flour, sugar, and salt until well combined; add cold butter cubes and mix until the mixture resembles coarse crumbs.
- Press the crumb mixture evenly into the prepared pan and bake for about 15 minutes until lightly golden around the edges.
- In another bowl, beat softened cream cheese until smooth; gradually add granulated sugar and mix in egg and vanilla until just combined and glossy.
- In a small saucepan over medium heat, combine chopped rhubarb, sugar, cornstarch, and water; cook for about 5–7 minutes until rhubarb is softening and slightly thickened.
- Pour cream cheese filling over warm crust evenly; spoon cooled rhubarb mixture on top without sinking it too much.
- Return the pan to the oven and bake for an additional 30–35 minutes until the edges are firm but the center jiggles slightly when shaken.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (60g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg