"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Rhubarb Cheesecake Bars Recipe

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This recipe for Rhubarb Cheesecake Bars, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Hoppe
Added: Wednesday, September 5, 2007


2 1/2 c. flour
2 c. quick cooking oats
1 c. packed brown sugar
1 c. butter or margarine
1/2 tsp. salt
1/2 tsp. baking soda
3 pkg. (8 oz. each) cream cheese, softened
3 eggs
3/4 c. sugar
1 tsp. vanilla
2 c. chopped fresh rhubarb

Heat over to 350. Grease bottom & sides of jelly roll pan. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl until crumbly. Press about 4 cups in the pan. Beat remaining ingredients except rhubarb in large bowl. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture. Press lightly. Bake 40 - 50 min. or until center is done. Cool 30 min. Cover and refrigerate at least 3 hours but no longer than 48 hours. Store in refrigerator.




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