Ingredients
Scale
- For the Shortbread Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- For the Rhubarb Compote:
- 2 cups chopped fresh rhubarb (about 2-3 stalks), 1/2-inch pieces
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
- For the Shortbread Crust: In a medium bowl, whisk together the flour, 1/2 cup granulated sugar, and salt. Pour in the melted butter and mix until crumbly and well combined. Press the mixture evenly into the prepared baking pan. Bake for 15-18 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the filling and compote.
- For the Rhubarb Compote: In a small saucepan, combine the chopped rhubarb, 1/2 cup granulated sugar, and 2 tablespoons water. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb begins to soften, about 5-7 minutes. In a small bowl, dissolve the cornstarch in 1 tablespoon of cold water, then stir it into the rhubarb mixture. Cook, stirring constantly, until thickened, about 1-2 minutes. Remove from heat and set aside to cool slightly.
- For the Cream Cheese Filling: In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy. Beat in the egg and vanilla extract until just combined. Stir in the 1 tablespoon all-purpose flour until fully incorporated.
- Assemble the Bars: Pour the cream cheese filling evenly over the warm shortbread crust. Dollop spoonfuls of the cooled rhubarb compote over the cream cheese layer. Use a knife or skewer to gently swirl the rhubarb into the cream cheese, creating beautiful patterns.
- Bake the Bars: Return the pan to the oven and bake for 25-30 minutes, or until the edges are set and the center is only slightly jiggly. Do not overbake.
- Cool and Serve: Remove the bars from the oven and let them cool completely in the pan on a wire rack. Once fully cooled, transfer to the refrigerator and chill for at least 2 hours (or overnight) before lifting out of the pan using the parchment paper overhang. Cut into squares and serve.
Notes
For best results, ensure your cream cheese is fully softened to avoid lumps in the filling. If using frozen rhubarb, thaw it first and drain any excess liquid before chopping. These bars store beautifully in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American Dessert
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg