Crispy Rhubarb Bars with Cream Cheese Frosting
Crispy Rhubarb Bars with Cream Cheese Frosting — The perfect fall dessert that’s better than takeout. After making these many times, I discovered the trick to the crispy topping is using old-fashioned oats. If you love recipes like this, you’ll also enjoy Creamy Garlic Butter Steak Bites with Spicy Cajun Alfredo Twisted Pasta and Bacon Egg and Cheese Breakfast Quesadillas.
Why This Crispy Rhubarb Bars with Cream Cheese Frosting Is Pure Comfort
- Crispy topping with a tender, juicy rhubarb filling
- Easy to make with simple ingredients
- Perfect for fall and holiday gatherings
- Better than takeout and freezer-friendly
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.
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup melted butter
- Optional: Cream cheese frosting
📝 Ingredient Notes
- Rhubarb: Use fresh, in-season rhubarb for the best flavor.
🛒 Tools & Equipment I Recommend
- Food Processor — Pulses ingredients to a perfect texture for the topping. → See on Amazon
- Baking Dish — Evenly bakes the bars for a crispy finish. → See on Amazon
How to Make Crispy Rhubarb Bars with Cream Cheese Frosting
- Prepare the filling: Mix rhubarb, granulated sugar, 1/4 cup flour, and salt. Press into a greased 8×8-inch baking dish.
- Make the topping: Combine oats, 1/2 cup flour, brown sugar, and melted butter. Sprinkle over filling.
- Bake: Bake at 350°F (175°C) for 35-40 minutes or until golden.
- Cool and frost: Cool completely, then frost with cream cheese frosting.
Cook's Tips for Perfect Crispy Rhubarb Bars with Cream Cheese Frosting
- Common mistake and fix: Don't overmix the topping. It should be crumbly, not doughy.
- Pro tip: For a smoother frosting, beat the cream cheese and butter together before adding powdered sugar.
- Pro tip: Store leftovers in the refrigerator 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 refrigerator for up to 5 days. Make-ahead tip: Prepare the filling and topping separately, then assemble and bake when ready.
Freezing Crispy Rhubarb Bars with Cream Cheese Frosting
Freeze unfrosted bars in an airtight container for up to 3 months. Thaw and frost before serving.
How to Reheat Without Drying It Out
Oven: Reheat individual bars in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat individual bars in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a tangier bar, add a squeeze of lemon juice to the rhubarb filling.
- Best substitution: Substitute strawberries for rhubarb for a strawberry crisp bar variation.
- Make-ahead: Prepare the filling and topping separately, then assemble and bake when ready.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the topping is too dry, add a bit more melted butter. If it's too wet, add a bit more flour.
Want to level up this recipe?
Silicone Baking Mat — Prevents the bars from sticking and promotes even baking. → Check price on Amazon
Crispy Rhubarb Bars with Cream Cheese Frosting
Ingredients
Main Ingredients
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
Seasonings
- 1/2 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup melted butter
Optional Toppings
- Cream cheese frosting
Instructions
- Prepare the filling: Mix rhubarb, granulated sugar, 1/4 cup flour, and salt. Press into a greased 8×8-inch baking dish.
- Make the topping: Combine oats, 1/2 cup flour, brown sugar, and melted butter. Sprinkle over filling.
- Bake: Bake at 350°F (175°C) for 35-40 minutes or until golden.
- Cool and frost: Cool completely, then frost with cream cheese frosting.
Notes
- Chef tip: For a tangier bar, add a squeeze of lemon juice to the rhubarb filling.
- Best substitution: Substitute strawberries for rhubarb for a strawberry crisp bar variation.
- Make-ahead: Prepare the filling and topping separately, then assemble and bake when ready.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the topping is too dry, add a bit more melted butter. If it's too wet, add a bit more flour.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze unfrosted bars in an airtight container for up to 3 months. Thaw and frost before serving.
- Oven reheat: Reheat individual bars in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat individual bars in the microwave for 20-30 seconds.
- Make ahead: Prepare the filling and topping separately, then assemble and bake when ready.
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 11g
- Carbs: 42g
- Fiber: 1g
- Sugar: 22g
- Sodium: 150mg
- Cholesterol: 30mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Rhubarb Bars with Cream Cheese Frosting FAQs
Yes, prepare the filling and topping separately, then assemble and bake when ready.
Overbaking can cause the bars to dry out. Check them at 35 minutes and cover with foil if needed.
Yes, freeze unfrosted bars in an airtight container for up to 3 months. Thaw and frost before serving.
No, this recipe requires oven baking for even cooking.
Strawberries make a great substitute for rhubarb in bars.
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!
