RHUBARB CREAM CHEESE BARS RECIPES

RHUBARB CREAM CHEESE BARS RECIPE - FOOD.COM

Rhubarb Cream Cheese Bars Recipe - Food.com image

This recipe is from my daughter, Jodi. It's a favorite at all of our early summer family gatherings.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 24 bars

Number Of Ingredients 12

Ingredients

1 1/2 cups flour
1/2 cup sugar
3/4 cup butter
2 cups chopped rhubarb
1/2 cup sugar
2 tablespoons flour
2 (8 ounce) packages cream cheese
1/2 cup sugar
2 eggs
2/3 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

Steps:

Combine crust ingredients. Spread in 9X13" pan and bake at 375 for 10 minutes.
Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
Mix glaze ingredients and spread over bars as soon as they come out of the oven.

Nutrition Facts : Calories 222.5, FatContent 14.2, SaturatedFatContent 8.8, CholesterolContent 56.5, SodiumContent 106.6, CarbohydrateContent 21.3, FiberContent 0.4, SugarContent 13.8, ProteinContent 3.2

CREAM CHEESE RHUBARB BARS RECIPE - BAKING.FOOD.COM

Cream Cheese Rhubarb Bars Recipe - Baking.Food.com image

These bars combines the velvety richness of cheesecake with fresh tangy rhubarb for a delicious dessert that everyone will love.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 16-20 bars

Number Of Ingredients 10

Ingredients

3/4 cup butter, softened
2 cups flour
3/4 cup quick oats
3/4 cup brown sugar
12 ounces cream cheese (1 1/2 packages)
1 1/4 cups white sugar
2 large eggs, room temperature
1/2 teaspoon cinnamon (or more to taste!)
1/4 teaspoon nutmeg
3 cups rhubarb, chopped

Steps:

Preheat oven to 350°F.
Combine butter, flour, oats and brown sugar until crumbly.
Press 1/2 the mixture into bottom of 9x13 baking pan.
Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. Stir in rhubarb.
Pour over prepared crust.
Sprinkle with remaining reserved topping.
Bake for 40-45 minutes. Cool and refrigerate.
Serve cool.

Nutrition Facts : Calories 335.7, FatContent 17.1, SaturatedFatContent 10.4, CholesterolContent 72.7, SodiumContent 138.4, CarbohydrateContent 41.9, FiberContent 1.2, SugarContent 26, ProteinContent 4.9

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