- 2 1/2 cups flour
- 2 cups quick-cooking or old-fashioned oats
- 1 cup packed brown sugar
- 1 cup butter or margarine, softened
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 pkgs. (8 oz. each) cream cheese, softened
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 cups chopped fresh rhubarb
Heat oven to 350°. Grease bottom and side of jelly roll pan, 15 ½ x10 ½ x1 inch, with shortening or spray with cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan. Beat remaining ingredients except rhubarb in large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly. Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.
Suggestion: Turn these bars into a special dessert by serving larger squares on dessert plates drizzled with caramel sauce and soft whipped cream and add an edible flower to dazzle guests.
Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture.
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