Strawberry-Rhubarb Cream Cheese Bars {Recipe}

bekicookscakesblog.blogspot.ca

Aliz52

subheading: For the Crust/Topping:

2 ½ cups all-purpose flour

1 cup firmly packed brown sugar

1 cup chopped, toasted pecans

1 cup Butter, chilled

subheading: 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)

2 eggs

1 tsp. vanilla

note: 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 to 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.

Directions at bekicookscakesblog.blogspot.ca

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