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Strawberry Rhubarb Gooey Bars Recipe

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

Kathy Mitchell


1 (9 oz) golden yellow 1 layer cake mix
1 egg white
4 Tbsp butter, melted
4 oz cream cheese, softened
1 large egg
2 C powdered sugar
1/2 tsp vanilla extract

1/2 C fresh or frozen unsweetened cut-up rhubarb
2 Tbsp water
1/4 C granulated sugar
2 tsp cornstarch
1 C sliced fresh strawberries

Preheat oven to 350. Spray an 8-inch square baking pan with nonstick cooking spray; set aside.
In a medium bowl, combine cake mix, egg white and butter until thoroughly combined. Spread in a prepared baking pan.
In a mixing bowl, combine cream cheese, whole egg, powdered sugar and vanilla using an electric mixer until creamy. Spread mixture over batter in pan. Bake for 30-32 minutes or until golden and center jiggles slightly. Cool completely.
For sauce, in a small saucepan combine rhubarb and water; bring to a boil over high heat. Reduce heat; cover and simmer 2 minutes. Stir together granulated sugar and cornstarch; stir into rhubarb. Bring to a boil over high heat; cook and stir one minute. Cool completely.
Stir in strawberries. Spread sauce over cooled bars.




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