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Flavorful Rhubarb Bars with Shortbread Crust and Lemon Cream Cheese Drizzle

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These rhubarb bars feature a buttery shortbread crust, a tangy rhubarb filling, and a luscious lemon cream cheese drizzle, perfect for a seasonal dessert that balances tart and sweet flavors.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (225g) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract
  • 4 cups (about 400g) chopped rhubarb (about 1/2-inch pieces)
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch pan or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and vanilla extract. Use a pastry cutter or fingers to work butter into dry ingredients until mixture resembles coarse crumbs with pea-sized bits.
  3. Press the crust evenly into the prepared pan, smoothing the surface. Bake for 15-18 minutes until edges are light golden brown.
  4. While crust bakes, combine chopped rhubarb, sugar, cornstarch, lemon juice, and lemon zest in a medium bowl. Toss gently to coat.
  5. Once crust is slightly cooled (about 10 minutes), spoon rhubarb mixture evenly over the crust.
  6. Bake again for 35-40 minutes until rhubarb is bubbling and crust is golden brown. Tent with foil if edges brown too quickly.
  7. While bars bake, beat softened cream cheese and butter in a small bowl until smooth. Gradually add powdered sugar, lemon juice, and vanilla extract. Beat until creamy and light.
  8. After baking, cool bars completely on a rack. Drizzle lemon cream cheese mixture over the top in a zigzag or swirl pattern.
  9. Chill bars for at least 1 hour to let drizzle set before cutting into bars.

Notes

Keep butter cold for a crumbly crust; don’t overmix rhubarb filling to avoid watery texture; tent with foil if crust edges brown too fast; chill lemon cream cheese drizzle before piping for cleaner lines; bars firm up better after chilling overnight.

Nutrition

Keywords: rhubarb bars, shortbread crust, lemon cream cheese drizzle, rhubarb dessert, easy rhubarb recipe, spring dessert, summer dessert, homemade bars

Find it online: https://elaraeats.com/flavorful-rhubarb-bars-recipe-easy-homemade-shortbread-crust-and-lemon-cream-cheese-drizzle/