Rhubarb bars with cream cheese

From the kitchen of Riley Hendrickson of Belleville, Wisconsin

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Crust:
1 1/2 cups flour
3/4 cup butter
2 tablespoons powdered sugar

Filling:
2 eggs
8 ounces cream cheese
2 cups sugar
1/2 teaspoon salt
1/4 cup flour

Crust: Mix and press into a 9-by-13 pan. Save some to place on top of filling.

Filling: Mix together. Add in 4 cups of chopped rhubarb. Put on top of the crust layer. Add remaining crust to top. Bake at 350 degrees for 35-40 minutes.

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