These Strawberry Rhubarb Sugar Cookie Bars are nothing short of amazing! They take the heavenly flavor of strawberry rhubarb pie and put it in sugar cookie bar form topped with a crumbly, melt-in-your-mouth crumb topping.
Last year upon moving into our home, the first order of business was to plant a rhubarb plant. Priorities right!? It has been a long year to wait for my first harvest, but when I did, I was ready! I had been jotting down recipe ideas and this one was at the top of my list.
I absolutely love the sweet combination of strawberry and rhubarb. The smells, flavors, textures all blend together perfectly. Although a traditional strawberry rhubarb pie is on my list of things to make, I wanted to try something else.
Why You’ll Love Strawberry Rhubarb Sugar Cookie Bars
The sugar cookie base does a great job at offsetting the tartness of the rhubarb. The strawberries melt into the cream cheese while baking creating a smooth berry center. Finally the streusel top layer gives the bars a bit of a crunch.
How to Serve Strawberry Rhubarb Sugar Cookie Bars
Strawberry Rhubarb Sugar Cookie Bars would be perfect to serve a crowd, especially for Memorial Day or the 4th of July. They are easily transported and can be made a day in advance. If you have some extra strawberries and rhubarb, I urge you to make these bars!
This amazing sugar cookie bars recipe makes for the perfect dessert!
- Sugar Cookie Bars
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1 teaspoons vanilla
- 2 and 1/2 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup diced strawberries
- 1 cup thinly sliced rhubarb
- 1 and 1/2 cups cream cheese
- 1/2 cup sugar
- 1/2 cup unsalted Butter , melted
- 3/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1 1/4 cup all-purpose Flour
Preheat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper or spray with non-stick cooking spray.
To make the sugar cookie base, beat butter and sugar until light and fluffy.
Add eggs, one at a time, scraping down bowl before each addition.
Mix in vanilla.
Combine flour, salt, and baking soda in a separate bowl.
Gradually add flour mixer to butter/sugar mixture.
Beat on low until all flour is just incorporated.
Press dough down in pan evenly.
In a clean bowl, beat cream cheese and sugar for 3 minutes on high until sugar is dissolved.
Stir in diced strawberries and sliced rhubarb.
Spread fruit cream cheese mixture over pressed cookie dough.
To make the crumb topping combine melted butter, brown sugar, salt, and flour until small pea sized clumps form.
Sprinkle over cream cheese mixture.
Bake bars for 45 minutes or until a knife is inserted and comes out clean.
Cool and slice into bars.