Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease.

Make the Crust: In a bowl, mix flour and powdered sugar. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan. Bake for 15 minutes, then remove and let cool slightly.

Prepare the Rhubarb Compote: In a small saucepan over medium heat, combine chopped rhubarb, sugar, water, and lemon juice. Simmer for 10–12 minutes until rhubarb is soft and the mixture thickens slightly. Remove from heat and let cool. Blend or mash if you prefer a smoother texture.

Make the Cream Cheese Layer: In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.

Assemble the Bars: Pour the cream cheese mixture over the pre-baked crust and smooth the top. Spoon the rhubarb compote in small dollops over the cream cheese layer. Use a knife or skewer to gently swirl the rhubarb into the cream cheese.

Bake: Bake for 25–30 minutes, or until the center is set and slightly golden around the edges. Cool completely in the pan, then chill in the refrigerator for at least 2 hours.

Serve: Cut into bars and enjoy! Store leftovers refrigerated in an airtight container.