Begin by dicing the rhubarb into small pieces and placing them in a bowl. Sprinkle sugar over the diced rhubarb and toss gently to coat. Allow this mixture to sit for 10-15 minutes, letting the rhubarb soften and release its juices. Afterward, drain any excess liquid to ensure your Rhubarb Cream Cheese Danish Twists remain crisp.

In a mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Add in the egg, vanilla extract, and flour, mixing until well combined. If the mixture appears too thick, you can adjust the texture by adding a splash of milk.

On a floured surface, roll out the puff pastry into a large rectangle. Spread an even layer of the cream cheese filling over the pastry, leaving a small border around the edges. Sprinkle the macerated rhubarb evenly on top of the filling. Carefully fold the pastry over, sealing the edges, and use a sharp knife to cut the dough into strips.

Take each strip of dough and gently twist it several times to form a spiral shape, then place them on a baking sheet lined with parchment paper. Arrange the twists with space between them to allow for expansion.

Preheat your oven to 375°F (190°C). Once ready, bake the twisted danish pastries for 20-25 minutes or until they are golden brown and puffed up.

After baking, remove the Rhubarb Cream Cheese Danish Twists from the oven and let them cool on a wire rack for a few minutes.