A Farmgirl's Dabbles. These are super, duper good. And not really all that much work.
For the Crust/Topping:
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup chopped, toasted pecans
1 cup Butter, chilled
For the Filling:
4 cups chopped rhubarb
1- 3 oz. pkg. strawberry jello*
2- 8 oz. brick cream cheese (at room temperature)
2 cups sugar (divided)
1 tsp. vanilla
*Note: If you wanted to substitute fresh strawberries for the jello, I would take out the jello, decrease the rhubarb to 3 cups, add 1-2 cups of chopped fresh strawberries, and add 3 Tbsp. of corn starch in place of the jello. Coat the rhubarb-strawberry mixture with the corn starch and the sugar before layering it on.
Yield: 24-30 bars
Make the Crust/Topping:
Preheat the oven to 350-degrees (F).
Bake in the oven for 10-15 minutes or until it just starts to be a tiny bit golden on the edges.
Make the Filling:
In the mixer bowl, combine room temperature cream cheese and sugar until light and fluffy.
Add the eggs and vanilla. Mix at medium speed until well-blended.
Cool on a cooling rack for about an hour, then refrigerate for at least 3 hours.
Click the Links Below to See:
Strawberry-Rhubarb Bars Recipe
Strawberry-Rhubarb Sauce Recipe
Strawberry-Rhubarb Hand Pies Recipe
Rhubarb Crisp Recipe