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Strawberry Rhubarb Cookie Bars - On The Fire

Course Dessert
Cuisine American

Ingredients

Cookie Dough Crust

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking soda

Strawberry Rhubarb Filling

  • 1 cup rhubarb sliced 1/8" thick
  • 1 cup strawberries chopped, not sliced
  • 1 1/2 cups cream cheese softened (12 ounces)
  • 1/4 cup sugar
  • 1/4 teaspoon nutmeg Nutmeg and rhubarb are a great match

Instructions

Cookie Dough Crust

  • Preheat the oven to 350°. Line a 9 x 13 baking pan with parchment or spray it well with Pam.
  • Beat the butter and sugar until fluffy.
  • Add eggs, one at a time, and then add the vanilla. Scrape the bowl to be sure all of these ingredients are well-mixed.
  • Mix the flour, baking soda and salt together. Then add this to the wet ingredients above. Mix on low just until the ingredients are blended. Don't over mix.
  • Put the dough into the 9 x 13 pan and press it in evenly to form a crust.

Strawberry Rhubarb Filling

  • Beat together the cream cheese and sugar until the sugar dissolves. This will take three to five minutes.
  • Stir in the rhubarb, and then stir in the strawberries.
  • Spread the mixture over the cookie dough crust.
  • Bake at 350° for 40 minutes. Cool completely before slicing. If you use parchment paper to line the pan you can take this out in one piece and use a pizza cutter to quickly slice this into bars.