Easy Einkorn Rhubarb Crumble Cream Cheese Bars
These rhubarb bars are classically creamy, tangy, and sweet. The crumble and crust beautifully caramelizes as it bakes, adding sweetness to the creamy rhubarb cheesecake layer.
Equipment
- Large bowl
- 13"x9" baking pan
- Whisk
- Hand mixer or standing mixer
- Teaspoons
- Measuring Cups
- Cutting board
- Knife
- Spatula
Ingredients
- For crust and crumble top:
- 2 cups Einkorn flour - All purpose flour will also work as well as gluten free flour
- 1 cup Old fashioned oats
- 1 cup Brown sugar
- 1 tsp Salt
- 1 cup Butter melted
- For the rhubarb cream cheese filling:
- 16 oz. Cream Cheese softened
- 1 1/2 cups Brown sugar
- 2 Eggs
- 1 tbsp Vanilla
- 4 cups Rhubarb chopped
Instructions
- Preheat oven to 350° F
- For the crust & crumble topping: Combine flour, oats, sugar, and salt in a large bowl
- Melt butter.
- Pour the butter into the dry ingredients and mix until well incorporated and pea-sized crumbles form.
- Press half of the mixture into an un-greased 13'' x 9'' pan. Set aside the remaining 1/2 mixture.
- For the rhubarb & cream cheese filling:
- In a medium bowl, combine cream cheese, sugar, egg and vanilla until very smooth, about 1 minute.
- Fold in the chopped rhubarb.
- Spread cream cheese/rhubarb filling over the crust.
- Then sprinkle the remaining crust crumbles over the top of the filling evenly.
- Bake for 45 minutes or until crumble topping is lightly browned.
- Let cool completely.
- Once cooled, eat right away for the crispiest crumble topping texture.
- Store in the refrigerator.
Notes
How To Store These Bars:
These rhubarb bars should be stored in the refrigerator just like a cheesecake dessert due to the cream cheese in the recipe. They hold up well in an airtight container in the refrigerator for up to 5 days.