📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This will prevent the bars from sticking and ensure easy removal. I can't stress enough how important it is to make sure it is properly greased, or else you might end up with a frustrating mess.
2. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 3/4 cups of granulated sugar until light and fluffy. Use an electric mixer for best results, and scrape down the sides of the bowl occasionally to ensure even mixing. Believe me, you don't want pockets of unmixed butter in your batter.
3. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next. It will give you a nice homogeneous mixture, and of course, remember to use good-quality vanilla extract, it makes a huge difference!
4. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. I know it sounds like a lot of flour, but it's necessary to create the perfect texture for the bars.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough bars. Mix until there are no visible streaks of flour, but don't keep going once everything is combined.
6. Gently fold in 2 cups of diced rhubarb. Make sure the rhubarb is evenly distributed throughout the batter. Nobody wants a bar that's all cake and no rhubarb!
7. Pour the batter into the prepared baking pan and spread evenly. I usually use a spatula to make sure it's perfectly level.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bars during the last few minutes of baking to prevent them from overbaking. Ovens can vary, so it's always better to err on the side of caution.
9. While the bars are baking, prepare the cream cheese topping. In a medium bowl, beat together 8 ounces of cream cheese, softened, and 1/2 cup of powdered sugar until smooth and creamy. Add 1/2 teaspoon of vanilla extract and mix well. Taste and adjust the sweetness as needed.
10. Once the bars are out of the oven let them cool completely before frosting. Frosting warm bars is a one way ticket to melty mess town.
11. Spread the cream cheese topping evenly over the cooled bars. You can use a knife or an offset spatula for this step. For a more decorative touch, you can pipe the frosting on top.
12. Cut into bars and serve. Store any leftover bars in an airtight container in the refrigerator. If you somehow don't eat them all in one sitting, that is.