I love to find and try new recipes. Especially as a way to use a fruit or veggie that I might have an abundance of, or if I simply just don’t want to cook that item in my “usual” way.
This week, it was rhubarb.
I love rhubarb pie. Problem is, I don’t make pie. I’ve never had luck with a home-made pie crust, and I don’t like buying pre-made crusts because of the funky ingredients that I can’t pronounce, and well…pie crust isn’t good for you anyway.
My mom had given me some rhubarb last week and I automatically figured I’d make a rhubarb cobbler or a rhubarb crisp. Since I made a cherry cobbler earlier that week, I settled on the rhubarb crisp. Made the exact same way as an apple crisp, but with chopped rhubarb. And I like my rhubarb straight up- no strawberries added!
One of my daycare moms brought me a bunch of rhubarb on Monday and I was super excited since my rhubarb ‘fix’ wasn’t fully satisfied. But I still didn’t want a cobbler, and I didn’t want a crisp again….so what to do…what to do.
I consulted with my favorite trusty recipe website: www.allrecipes.com
I told it I had rhubarb and cream cheese- what could I make?
RHUBARB CHEESECAKE DREAM BARS
They sounded good, intriguing, relatively easy to make. So I made them. I forgot to finely chop the rhubarb, accidentally leaving it in 1″ chunks. It still turned out OK. I wouldn’t describe it as a cheesecake. It’s more like a layered dessert. I wouldn’t even call it “bars” either.
Here’s a link to the website (and yes it’s MY picture on the site- I didn’t think their picture did it any justice!): http://allrecipes.com//Recipe/rhubarb-cheesecake-dream-bars/Detail.aspx
And here’s the recipe for those of you who don’t want to click on the link (I’ve changed the name):
RHUBARB DREAM DESSERT:
1 cup all-purpose flour
1/2 cup butter, softened
1 tablespoon white sugar
1 cup white sugar
1/4 cup all-purpose flour
4 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 cup sour cream
1 tablespoon white sugar
- Preheat oven to 425 degrees F (220 degrees C). Grease an 11×7-inch baking dish.
- In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
- Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C).
- Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
- Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
- In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.