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Enjoy this recipe from Fresh Farmhouse Recipes.
Submitted by: Hannah Thiry from Luxemburg, WI
2 c. all-purpose flour
1 c. old-fashioned oats, uncooked
1 c. brown sugar, packed
1/2 t. cinnamon, divided
1/2 c. butter
2 8-oz. pkgs. cream cheese, softened
2 c. sugar
2 eggs, beaten
2 c. rhubarb, diced
In a large bowl, mix flour, oats, brown sugar and 1/4 teaspoon cinnamon. Use a fork to cut in butter until coarse and crumbly. Press 2/3 of crumb mixture into the bottom of an ungreased 13"x9" baking pan; set aside. In another large bowl, beat together cream cheese, sugar and eggs until smooth. Add remaining cinnamon; gently fold in rhubarb. Spoon rhubarb mixture over crust; sprinkle with remaining crumb mixture. Bake at 350 degrees for 45 minutes, or until a knife tip inserted in the center comes out clean. Cool; cut into bars. Makes one dozen. | |
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In a large bowl, mix flour, oats, brown sugar and 1/4 teaspoon cinnamon. Use a fork to cut in butter until coarse and crumbly. Press 2/3 of crumb mixture into the bottom of an ungreased 13"x9" baking pan; set aside. In another large bowl, beat together cream cheese, sugar and eggs until smooth. Add remaining cinnamon; gently fold in rhubarb. Spoon rhubarb mixture over crust; sprinkle with remaining crumb mixture. Bake at 350 degrees for 45 minutes, or until a knife tip inserted in the center comes out clean. Cool; cut into bars. Makes one dozen. |
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