"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Strawberry-Rhubarb Cream Cheese Bars Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Strawberry-Rhubarb Cream Cheese Bars, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Devin Fagan

Category:
Category:

Ingredients:  
Ingredients:  
CRUST / TOPPING:
2 1/2 c. flour
1 c. firmly packed brown sugar
1 c. chopped, toasted pecans
1 c. Butter, chilled

FILLING:
4 c. chopped rhubarb
1- 3 oz. pkg. strawberry jello*
2- 8 oz. brick cream cheese (at room temperature)
2 c. sugar (divided)
2 eggs
1 tsp. vanilla

Directions:
Directions:
Preheat the oven to 350 (F). In a mixer bowl, combine flour, brown sugar and pecans on low. Add cut butter and mix on low until the mixture becomes coarse crumbs. About pea to marble-sized, like you see above. Pour half of the mixture into the bottom of a parchment-lined 9x13" pan. Press it down to create the crust.Bake in the oven for 10-15 minutes or until it just starts to be a tiny bit golden on the edges.

MAKE THE FILLING:
In a medium-sized bowl, coat the rhubarb with the jello and 1/2 cup of the sugar. (See note above if you want to substitute fresh strawberries.) For the cream cheese mixture, I used the same one that I'd used for the crust, pouring the reserved half of the crust into another, smaller bowl. No need to wipe it down, it's all getting mixed up anyway. In the mixer bowl, combine room temperature cream cheese and sugar until light and fluffy. Add the eggs and vanilla. Mix at medium speed until well-blended. Pour the cream cheese mixture over the partially-baked crust, and spread it evenly. Sprinkle the coated rhubarb/strawberry mixture over the cream cheese (be aware that the cream cheese mixture is soft, so you won't be able to do a lot of spreading without getting it all mixed up). Top with the remaining crust mixture. Bake at 350-degrees (F) for 40-45 minutes. Until the edges are brown and bubbling, and the center is still kind of wobbly when you shake it, but not too wobbly. Cool on a cooling rack for about an hour, then refrigerate for at least 3 hours. Cut into bars, and enjoy!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!