Rhubarb Cream Cheese Bars
- 5 cups rhubarb, chopped
- 3⁄4 cup white sugar
- 1 tablespoon water
- 1 tablespoon corn starch
Preheat the oven to 350˚F. Prepare a 9x13-inch baking pan with non-stick cooking spray.
Rhubarb Layer - In a saucepan, combine the rhubarb and sugar over medium heat and cook until the rhubarb is soft. Mix together the water and cornstarch until smooth and pour into the saucepan. Cook for 2 minutes. Allow the rhubarb mixture to cool.
Cream Cheese Layer - In the bowl of a mixer, combine all the ingredients for the cream cheese layer and beat until smooth.
Crumble Layer - Mix together all the crumble ingredients in a bowl. Press half the mixture into the prepared pan and press firmly into the bottom of the pan. Using the bottom of a glass or measuring cup can help create a flat layer.
Assemble the bars - Spread the cream cheese mixture over the crumble layer and spread evenly. Pour the rhubarb layer over the top and smooth it out evenly. Crumble the remaining crumble mixture over the top and bake for 30 minutes. Allow bars to cool before cutting them into 12 pieces.