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Raspberry "Rhubars"

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands-on time 40 mins
Total time 6 hrs, 35 mins

MAKES about 2 dozen 2- x 2-inch bars

Tangy rhubarb and sweet raspberries mingle in a portable, make-ahead dessert.  


  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 3/4 cup cold butter, cubed
  • 3/4 cup toasted slivered almonds, coarsely chopped
  • Vegetable cooking spray
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon table salt
  • 1 pound rhubarb or 1 (1-lb.) package frozen rhubarb, thawed, cut into 1/2-inch-thick slices
  • 2 (6-oz.) containers fresh raspberries
  • 1 teaspoon vanilla extract
  • 2 (8-oz.) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Garnish: powdered sugar

How to Make It

  1. Prepare Crust: Preheat oven to 350°. Stir together flour and next 3 ingredients in a large bowl; cut butter into flour mixture with a pastry blender until crumbly. Stir in almonds. Press mixture onto bottom of a lightly greased (with cooking spray) 13- x 9-inch pan. Bake 15 to 20 minutes or until lightly browned. Cool on a wire rack until ready to use.

  2. Prepare Filling: Stir together 3/4 cup granulated sugar and next 2 ingredients in a large heavy saucepan; stir in rhubarb and 1 container raspberries. Let stand 15 minutes, stirring occasionally. Bring mixture to a boil over medium heat, stirring constantly. Reduce heat to low, and simmer 3 minutes, stirring constantly. Remove from heat, and stir in vanilla and remaining raspberries.

  3. Prepare Cream Cheese Batter: Beat cream cheese and 3/4 cup granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Add lemon zest and juice, beating well. Spread Rhubarb-Raspberry Filling over Crust. Gently spread Cream Cheese Batter over filling.

  4. Bake at 350° for 25 to 30 minutes or until set. Cool on a wire rack 1 hour. Cover and chill 4 to 8 hours. Cut into bars.