Rhubarb Squares With Cream Cheese Topping
- 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
- Preheat oven to 350*F.
- In a bowl, combine flour, sugar and oats.
- Cut in butter until mixture resembles coarse crumbs. You can also use a pastry blender.
- Press into greased 9×13 pan; Bake for 10 minutes.
- In a bowl, combine sugar & flour; whisk in cream & eggs
- Stir in rhubarb; pour over crust.
- Bake 40-45 min, or until filling is set. Cool.
- Whip cream, and set aside.
- 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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RECIPE SUBMITTED BY
I've been a strict vegetarian for almost a year, and I'm constantly looking for new ideas for vegetarian/vegan meals and desserts. I'm not technically a vegan, but I don't drink milk or eat eggs due to stomach issues. I typically stay away from dairy-and/or-egg-based foods, but if a recipe contains one or both of them, but it isn't the main focus, then I'll eat it.
I'm also allergic to hot peppers (like jalapenos, habaneros, and chipotles), and am generally sensitive to spiciness, so I'm always looking for recipes with flavor, but without the spice.