Rhubarb Cream Cheese Bars

Wednesday, July 08, 2015

Thank goodness my mother left us ample amounts of rhubarb to be able to expand upon the normal rhubarb recipes that we usually. This year we got to try something new. This recipe turned out to be soooooo good! Of course we are always big fans of anything that includes cream cheese.  Seriously, what more could you ask for in a dessert!?

The original recipe that I used called for this to be in a 9 x 13 pan and that just made the whole thing way too skinny and thin. However, I just had to share it with you guys because the flavor itself was still amazing.  My pictures will show 3 layers of each of the layers below and when you do it you will just get one of each.  I did adjust the recipe to fit into a better sized pan for you guys so it won't be so skimpy!

Don't be frightened by all the steps either!

Despite what it looks like down below; this recipe is quite simple.  You only need your one large mixing bowl and a baking pan.  You'll mix, spread, bake, and then start on the next layer.  It goes surprisingly quick as well.  Especially if you have all your ingredients prepped ahead of time.  The only thing you'll be waiting on is the baking!

On a side note...

It's exactly one month until Adam and I get married on top of a mountain in Colorado!!  Woohooo! I am super excited and just the tiniest but nervous.  Shhhhhhhhh.  ;)

  • 1 1/2 c gluten-free all purpose flour
  • 1/4 c truvia baking blend (sugar*)
  • 3/4 c butter
Rhubarb Layer:
  • 2 c rhubarb
  • 1/4 c truvia baking blend (sugar*)
  • 1 pkg geliton
Cream Cheese Filling:
  • 2 - 8 oz pkg cream cheese
  • 1/4 c truvia baking blend (sugar*)
  • 2 eggs
  • 2/3 c sour cream
  • 1 tbsp truvia baking blend (sugar*)
  • 1 tsp vanilla
*If using regular sugar and wanted the desired sweetness of the recipe please double the amounts. 

  1. Preheat oven to 375 degrees F.
  2. Let butter and cream cheese sit out so they are at room temperature.
  3. Combine all crust ingredients in a large bowl.
  4. Spread out as evenly as possible in a 8 x 8 baking pan.
  5. Bake for 10 minutes.
  6. While crust is baking in the same large bowl toss together all ingredients for the rhubarb layer.  Rhubarb stalks should be sliced into 1/2" pieces. 
  7. Pour over crust and bake for another 15 minutes.
  8. While that stage bakes, in the same large bowl, mix together cream cheese and sugar.  Beating in eggs one at a time after that.
  9. Pour over rhubarb layer and bake for an additional 25 minutes. 
  10. While that stage bakes again, in the same large bowl, mix together glaze ingredients.
  11. Spread over top of cream cheese layer as soon as it comes out of the oven.
  12. EnJoY!! 

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