Rhubarb Squares With Cream Cheese Topping

Submitted by iPlayFlonkerton

"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!"

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Yields: 24 bars
• Serves: 24

ingredients

• Crust

• 1 cup flour
• 1 cup brown sugar
• 1⁄2 cup rolled oats
• 1⁄2 cup butter

• Filling

• 2 cups sugar
• 7 tablespoons flour
• 1 cup whipping cream
• 3 eggs, beaten
• 8 cups finely chopped fresh rhubarb (or frozen, thawed & drained)

• Topping

• 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).