Pink Princess Rhubarb Bars |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A berry and rhubarb filled blondie-like bar cookie with an extra hint of decadence from white chocolate chips. Ingredients:
2 1/2 cups diced rhubarb |
1/4 cup sugar |
1 cup brown sugar |
2 tbsp shortening |
1/3 cup low fat cream cheese, softened |
1 egg |
1 cup frozen mixed berries, thawed and pureed |
1/2 tbsp vanilla |
1/2 tbsp grated fresh ginger |
1 1/3 cups flour |
1 cup whole wheat flour |
1 tsp baking soda |
1/2 cup almonds, toasted and chopped |
1/3 cup white chocolate chips |
Directions:
1. Preheat oven to 350 degrees, line a 9 x 13 pan with parchment paper.
2. Toss rhubarb and white sugar, set aside.
3. Cream brown sugar, shortening and cream cheese.
4. Add egg, berry puree, vanilla and ginger, beating well.
5. In another bowl, whisk together flours and baking soda.
6. Stir into creamed mixture until moistened, then fold in rhubarb, almonds and white chocolate chips.
7. Bake for 50 minutes.
8. Cool completely (ideally, chill) before cutting and serving.
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