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    You are in: Home / Recipes / Rhubarb Cream Cheese Bars Recipe
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    Rhubarb Cream Cheese Bars

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 30, 2013

      These were delicious. Very easy too! I used frozen rhubarb straight from the bag and it worked beautifully. The crust was yummy and the cream cheese layer was just perfect! Thanks for a great recipe!

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    • on September 04, 2014

      I love this recipe! The only thing I changed was the amount of rhubarb. I use 5 cups. Absolutely delicious!!

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    • on July 06, 2014

      I was so excited to try this recipe with the last of the best pieces of rhubarb we had left of this spring. I was very impressed with this recipe, and the flavor was amazing. I see the option to use Cool Whip for the topping, but I used the balance of the whipping cream, whipped it up nice and fluffy, and folded it into the cream cheese effortlessly. I did not add sugar to the whipped topping, but it still turned out tasty. The final result was more like a cake, however, instead of a bar. To me, bars can be eaten with fingers, but these were more like a cake, and they were about 4 inches thick. Still, a very good recipe, as the combination of custard, cream cheese and rhubarb is awesome!

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    • on June 15, 2014

      I really wanted to like this, but I didn't. With only two cups of rhubarb, you can't even taste it. The cheesecake layer was too firm and too dry -- even drier than a NY style cheesecake. Overall, too bland and too dry.

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    • on July 01, 2010

      These tasted terrific, were super easy, and I got many compliments! I made my crust gluten free using crushed GF gingersnaps (store bought), and got many compliments on the ginger/rhubarb combo. I will definitely use this recipe again when more of my rhubarb is ready to harvest!

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    • on June 12, 2010

      Good way to use up all that extra rhubarb we love!!

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    • on June 08, 2010

      It was wonderful, the most efficient, and easy to follow recipe. Trying to cook healthier, I ground kumut and used coconut sugar for the crust. I also added 1tsp of cinnamon. I follow the rest exactly (no coconut sugar as flavor might be too strong for delicate rhubarb flavor) and turned out so wonderful. I think this crust (Kumut, coconut sugar, and cinnamon) is also great for regular cheese cake :) I've never cooked with rhubarb before and never harvested them from my garden last few years. Now I cannot wait for rhubarb to grow back! Thank you very much for a wonderful recipe!

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    Nutritional Facts for Rhubarb Cream Cheese Bars

    Serving Size: 1 (1654 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 222.5
     
    Calories from Fat 127
    57%
    Total Fat 14.2 g
    21%
    Saturated Fat 8.7 g
    43%
    Cholesterol 56.4 mg
    18%
    Sodium 106.6 mg
    4%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 0.4 g
    1%
    Sugars 13.7 g
    55%
    Protein 3.1 g
    6%

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