Spring has Sprung!
Finally a nice warm day today! I checked my rhubarb and it’s sprouting through the good earth! I have some in the freezer from last year, so I am going to make these rhubarb cream cheese bars later this week. My friend Anita Galkin brought them as a birthday treat to our exercise group and they were a real hit. Everyone wanted the recipe so I told them I would share it in “What’s Cooking.” I hope you enjoy them too! Cream Cheese Rhubarb Bars Crust: 1 1/2 cups flour 1/2 cup sugar 3/4 cup butter Rhubarb Layer: 2 cups chopped rhubarb, if frozen measure while frozen, thaw and drain 1/2 cup sugar 2 Tbsp flour Cream Cheese Filling: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs Glaze: 2/3 cup sour cream 2 Tbsp sugar 1 tsp vanilla Directions: 1. Combine crust ingredients, spread in 9x13 inch pan and bake at 375 degrees for 10 minutes. 2. Toss together ingredients for rhubarb layer and pour over crust. Bake at 375 degrees for 15 minutes. 3. Mix together cream cheese and sugar until smooth. Beat egg in one at a time. Pour mixture over the rhubarb and bake at 375 degrees for 25 minutes. 4. Mix glaze ingredients and spread over bars as soon as they come out of the oven. Cool and cut into bars. Store in refrigerator. Enjoy! Have a great week!
1 Comment
Evelyn Laue
5/20/2016 05:36:50 pm
I made this recipe and I goofed and forgot the cream cheese layer so I made another one with the cream cheese and shared them both with my friends at the condo. some of them liked the one without the cream cheese better.
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February 2021
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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