Prepare the Rhubarb: Wash and dice rhubarb into small pieces. Toss with granulated sugar and macerate for at least 10 minutes. Drain excess liquid.

Make the Cream Cheese Filling: Combine cream cheese, egg, vanilla extract, and flour in a mixing bowl. Blend until smooth.

Roll Out the Puff Pastry: Preheat the oven to 375°F (190°C) and roll out the puff pastry on a floured surface to about 1/4 inch thick.

Assemble the Danish Twists: Spread cream cheese filling over half the pastry, sprinkle macerated rhubarb, fold, and slice into strips. Twist each strip.

Bake the Twists: Arrange on a baking sheet and bake for 20-25 minutes until puffed and golden.

Cool and Serve: Let cool for 5 minutes before serving.