Step-by-Step Instructions

1. Preheat and Prep

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.

2. Make the Shortbread Crust

1. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
2. Gradually add the flour and salt, mixing until the dough comes together into a soft, crumbly texture.
3. Press the dough evenly into the bottom of the prepared pan to form the crust.
4. Bake for 15–18 minutes, or until lightly golden around the edges. Remove from the oven and let cool slightly while preparing the next layers.

3. Prepare the Cream Cheese Layer

1. In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the egg and vanilla extract, mixing until fully combined.
3. Spread the cream cheese mixture evenly over the partially baked crust.

4. Make the Rhubarb Topping

1. In a saucepan, combine the diced rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the rhubarb softens (about 5–7 minutes).
2. Optional: Stir in the lemon zest for added brightness.
3. Let the rhubarb mixture cool slightly, then spread it evenly over the cream cheese layer.
   

   5. Bake Until Set

   1. Return the pan to the oven and bake for an additional 25–30 minutes, or until the center is set and the rhubarb topping is bubbling slightly.
   2. If the edges begin to brown too quickly, loosely cover the pan with aluminum foil.

   6. Cool and Slice

   1. Remove the pan from the oven and let the bars cool completely in the pan on a wire rack.
   2. Once cooled, refrigerate for at least 2 hours (or overnight) to allow the layers to firm up.
   3. Use the parchment overhang to lift the bars out of the pan. Cut into squares and serve chilled or at room temperature.

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   Serving Suggestions

   • Dust with powdered sugar for an elegant touch before serving.
   • Pair with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
   • Serve alongside a cup of coffee or tea for a cozy dessert experience.

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   Pro Tips for Success

   • Choose Fresh Rhubarb: Look for firm, bright red stalks for the best flavor and texture.
   • Don’t Overmix the Cream Cheese Layer: Overmixing can incorporate too much air, leading to cracks in the filling.
   • Make Ahead: These bars can be made a day in advance and stored in the refrigerator, making them perfect for entertaining.
   • Freeze for Later: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.

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   Final Thoughts

   These Creamy Rhubarb Cream Cheese Bars are a show-stopping dessert that combines buttery, creamy, and tangy elements into one harmonious bite. With their vibrant rhubarb topping and luscious cream cheese layer, they’re sure to become a seasonal favorite. Whether you’re celebrating spring, hosting a gathering, or simply craving something sweet, this recipe delivers big-time satisfaction.

   So grab your rhubarb, whip up these layered beauties, and chill them to perfection. One bite of these creamy, tangy, buttery bars, and you’ll understand why they’re a must-make for rhubarb lovers everywhere! 🍓🧀