Cream Cheese Rhubarb Bars Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish.
• In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
• Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C).
• Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
• Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
• In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.

Steps:

• Combine crust ingredients spread into a 9x13-inch pan and bake at 375°F for 10 minutes. Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes at 375°F. Mix together cream cheese and sugar. Beat eggs in one at a time pour mixture over rhubarb and bake 25 minutes 375°F. Mix glaze ingredients together and spread over bars as soon as they come out of the oven.

Steps:

• Preheat oven to 350°F.
• Combine butter, flour, oats and brown sugar until crumbly.
• Press 1/2 the mixture into bottom of 9x13 baking pan.
• Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. Stir in rhubarb.
• Pour over prepared crust.
• Sprinkle with remaining reserved topping.
• Bake for 40-45 minutes. Cool and refrigerate.
• Serve cool.

Steps:

• 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.

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Steps:

• Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.