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Strawberry/Rhubarb Cream Cheese Bars
Created by paullois, Monday, 21 May 2018
At a glance
Cooking Method
Cookies / Brownies / Bars
  • For the crust/topping:
  • 2 1/2 cups flour
  • 1 cup firmly packed brown sugar
  • 1 cup chopped, toasted pecans
  • 1 cup butter, chilled
  • For the filling:
  • 3 cups chopped rhubarb
  • 2 cups chopped fresh strawberries
  • 3 tablespoons corn starch
  • 16 ounces cream cheese ( at room temperature)
  • 2 cups sugar (divided)
  • 2 eggs
  • 1 teaspoon vanilla
  1. Preheat the oven to 350 degrees.
  2. In a mixer bowl, combine flour, brown sugar and pecans on low. Add cut butter and mix on low until mixture becomes coarse crumbs.
  3. Pour half of the crust mixture into the bottom of a parchment lined 9x13" pan. Press it down to create the crust.
  4. Bake in the oven for 10-15 minutes or until it just starts to be a tiny bit golden on edges.
  5. In a medium sized bowl, coat the rhubarb and strawberries with 1/2 cup sugar and 3 tablespoons cornstarch. Set aside.
  6. In the mixer bowl, combine room temperature cream cheese and sugar until light and fluffy. Add eggs and vanilla. Mix at medium speed until well blended.
  7. Pour the cream cheese mixture over the partially baked crust, and spread it evenly.
  8. Sprinkle the coated rhubarb/strawberry mixture over the cream cheese (beware that the cream cheese is soft, so you won't be able to do a lot of spreading without hpgetting it all mixed up). Top with the remaining crust.
  9. Bake at 350 degrees for 45-50 minutes. Until the edges are brown and bubbling, and the center is still kind of wobbly when you shake it, but not too wobbly.
  10. Cool on a cooling rack for about 1 hour, then refrigerate for at least 3 hours.
  11. Cut into bars, and enjoy!
Additional Tips
If you don't have fresh strawberries, you can use jello, but then change the ingredients to: 4 cups chopped rhubarb 1-3 ounce strawberry jello Then coat the rhubarb with the jello and 1/2 cup sugar and set aside.

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