Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 2 cups fresh rhubarb, chopped into small pieces
- ⅓ cup granulated sugar (for rhubarb layer)
- 1 tablespoon cornstarch
- ½ teaspoon lemon juice
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup cold unsalted butter, cubed
- ¼ cup chopped nuts (optional, for crumb topping)
Step-by-Step Instructions
I always start by preheating my oven to 325°F and lining my 8×8-inch pan with parchment paper, leaving a little overhang so I can lift the bars out later. I mix the graham cracker crumbs, sugar, and melted butter until it feels like wet sand, then press it firmly into the bottom of the pan. I’ve learned to really pack it down using the bottom of a measuring cup—if I skip this, the crust crumbles when I slice. (See the next page below to continue steps…)