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We had some cream cheese to use up and loads of rhubarb so was looking for a whole lot of different ideas and we enjoyed these
Excellent bars! I did bake the crust for about 8 min before adding filling. I do feel that the ingredients listed could be put in a better order as they were kind of confusing. I used 2/3 of the crust mix on the bottom and 1/3 sprinkled on the top and topped with a few chopped walnuts. The flavor is wonderful. Thanks so much for posting!
This is a wonderful recipe although much too sweet for my liking. So I reduced the white sugar, and found it to be good. I also made this recipe at least 4 times, and have substituted the rhubarb with sour apples and added cinnamon and nutmeg, and have used sour cherries and added vanilla to the cream cheese. I also found that it needed a little more baking that was called for in the recipe. Great basic recipe to play with.
These were pretty darn good... although next time I will use more rhubarb. Had to add some flour because my rhubarb was very juicy! Very nice flavor. Not too sweet and just enough tartness! Will try again, as we love rhubarb in this house!
WOW, this was super good, my non rhubarb eating husband ate it, and even my picky 7 year old. I will make this again!
This was a very easy recipe to make and it tasted wonderful! I slightly modified the recipe by adding the spices in with the crust instead of the cream cheese and I also added about a teaspoon or so of vanilla to the cream cheese. The bars turned out very moist and tender. I think a person could successfully use low fat or fat free cream cheese in this recipe because of the moistness of the cream cheese layer. I brought the pan to work and it disapeared very quickly and I also shared the recipe with someone. Thanks for sharing the recipe!
Very nice way to serve rhubarb! I used Splenda for the white sugar and low fat cream cheese, but other than that followed the recipe. I served it with Lite Coolwhip and we really enjoyed the taste. You could use any fruit in this I would think. Thanks for a great dessert recipe. Carole in Orlando