Strawberry Rhubarb Bars with Cream Cheese

This simple dessert bar recipe is one of our favorites. It’s kind of like a step up from a rhubarb crunch/crisp with a delicious cream cheese layer that compliments the rhubarb SO well and of course who doesn’t love a good bar so you can take your treats on the move with you. 😉

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Find the recipe here: https://wildoneshomestead.com/links/f/strawberry-rhubarb-bars-with-cream-cheese?fbclid=IwAR0ptSVGwqOD3mDscHoHSPWFOjgnshFlKS0Qdh9W7FJJdCaZyp5HFMetxIc

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So today we are making strawberry rhubarb bars with a cream cheese layer this is a delicious Twist on a rhubarb crisp or a crunch and the cream cheese layer complement the rhubarb really well the kids and I really really love this recipe so I hope you guys like it too

For the crust layer first of all you’re going to be using half of this for the bottom and half for the top so make sure that you don’t use all of it in the bottom but you’re going to need 2 and 1/2 cups of flour one cup of sugar I use

Maple sugar 1 cup of softened unsalted butter 1 teaspoon of vanilla 1 teaspoon of salt and 1 cup of oats but the oats go in only for the topping so don’t put the oats in right now right now you’re just doing the flour sugar butter vanilla and salt you mix all that

Together until you get this nice crumbly kind of texture and then you’re going to press that into a 9×13 baking dish don’t forget to preheat your oven to 350° once this is all pressed in and I like to go up the sides a little bit you are going to pop that into your

Preheated oven for about 15 minutes until it’s golden brown and set and then while that’s baking add your oats into the leftover crust mixture that’s what we’re saving this for and then chop up your rhubarb and your strawberries I use frozen they’re going to put off a little

Water but that is okay hasn’t been a problem so far then we are going to work on the cream cheese layer you want 16 oz of softened cream cheese two eggs one cup of maple sugar or sugar of your choice and one t one teaspoon of vanilla

Extract mix that until it’s smooth I generally get kind of lazy leave a little bit of clumps of cream cheese you know it doesn’t have to be Perfection you won’t notice once it’s baked then you’re going to add in your rhubarb and strawberries kind of mix layer those

Around however you want it’s going to be just fine fine and then once you get all of those spread on you’re going to add on the crumb topping again spread this as evenly as you can over the whole top for me the more the merrier and then

You’re going to bake that for about 45 minutes in that 350° oven until the top is nice and golden brown and then you’re going to pull it out of the oven and cool it off until it’s cool enough that you feel safe to put it in your fridge

And I always refrigerate it for about about 3 to 4 hours until it’s actually cool this tastes much better chilled and then go ahead and serve and enjoy it’s a delicious and beautiful little dessert and I think you’ll really like it