Start by preheating your oven to 350° F. This ensures that the bars bake evenly and develop that lovely golden-brown top.
In a medium bowl, combine the flour, oats, brown sugar, and salt. Mix these dry ingredients together until well incorporated. The oats will add a wonderful heartiness to the crust.
Use a rigid pastry blender to cut the butter into the dry mixture until it resembles pea-sized crumbles. This step is crucial for achieving that perfect crumbly texture.
Press half of this crust mixture firmly into an ungreased 9-inch by 9-inch pan, ensuring an even layer on the bottom. This will be the base for your cream cheese filling.
Set the remaining crust mixture aside for later use as a topping. This will create a delightful crunch over the creamy filling.
Next, in the bowl of a stand mixer, combine the softened cream cheese, granulated sugar, and egg. Mix on medium speed until the mixture is very smooth, about one minute.
Add in the vanilla, cinnamon, and nutmeg, blending just until everything is combined. Be careful not to overmix, as we want a light filling.
Gently fold in the chopped rhubarb with a spatula; this keeps the rhubarb from breaking down too much.
Spread the cream cheese and rhubarb filling over the pressed-in crust evenly. Make sure every bite has a taste of that creamy goodness!
Finally, sprinkle the remaining crust crumbles over the top of the filling, ensuring it covers as much area as possible.
Bake for 40 minutes or until the crumble topping is lightly browned and the filling is set. You’ll know they’re ready when the top looks golden and delicious.
Let the bars cool completely on a cooling rack. It’s tempting to dig in right away, but allowing them to cool helps set the filling.
Once cooled, enjoy your Rhubarb Cream Cheese Bars right away for the crispiest crumble topping texture!
