Rhubarb Squares With Cream Cheese Topping |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I made this for the first time without ever having rhubarb before, and I loved it! It's sweet and it's got just the right amount of tartness. Thanks to the Heppner family for this recipe! Ingredients:
1 cup flour |
1 cup brown sugar |
1/2 cup rolled oats |
1/2 cup butter |
2 cups sugar |
7 tablespoons flour |
1 cup whipping cream |
3 eggs, beaten |
8 cups finely chopped fresh rhubarb (or frozen, thawed & drained) |
8 ounces cream cheese, softened |
1/2 cup sugar |
1/2 teaspoon vanilla |
1 cup whipping cream |
Directions:
1. Preheat oven to 350*F.
2. In a bowl, combine flour, sugar and oats.
3. Cut in butter until mixture resembles coarse crumbs. You can also use a pastry blender.
4. Press into greased 9×13 pan; Bake for 10 minutes.
5. In a bowl, combine sugar & flour; whisk in cream & eggs
6. Stir in rhubarb; pour over crust.
7. Bake 40-45 min, or until filling is set. Cool.
8. Whip cream, and set aside.
9. Beat cream cheese, sugar & vanilla until smooth; fold in whipped cream. Spread over top; cover & chill. Cut into bars. (4 rows length-wise, 6 rows width-wise).
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