Rhubarb Cream Cheese Bars

"This recipe is from my daughter, Jodi. It's a favorite at all of our early summer family gatherings."
 
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photo by arindahl photo by arindahl
photo by arindahl
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
Ready In:
1hr 10mins
Ingredients:
12
Yields:
24 bars
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ingredients

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directions

  • Combine crust ingredients. Spread in 9X13" pan and bake at 375 for 10 minutes.
  • Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
  • Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
  • Mix glaze ingredients and spread over bars as soon as they come out of the oven.

Questions & Replies

  1. Can I freeze the bars a month in advance?
     
  2. Can the Rhubarb Cream Cheese Bars be made a couple of days in advance
     
  3. Do you grease the pan?
     
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Reviews

  1. This is a fantastic recipe ONLY if you use much more rhubarb than the recipe calls for. Even if you were to finely mince the rhubarb, with only 2 cups in a 9x13 pan you would hardly taste it between the crust and the cheesecake layer. I actually ended up using 8-9 cups. I have an abundance in my yard so this is easy for me to do, but even if you have to buy it I would use at least 5 cups as the other commenter suggested.
     
  2. 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!
     
  3. These were really easy and delicious. The base layer over-baked a bit in my oven, so next time I'll skip the initial baking or really reduce it. I also love rhubarb and will be increasing the amount to 3 or 4 cups. The glaze was great, and really completed the bars.
     
  4. I love this recipe! The only thing I changed was the amount of rhubarb. I use 5 cups. Absolutely delicious!!
     
  5. 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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