strawberry rhubarb cookie bars B 774

These strawberry rhubarb cookie bars feature a sugar cookie crust, fruity cream cheese center, and streusel crumb topping. Oh my goodness! So delicious – they’re a perfect springtime dessert or afternoon treat! San Diego food blogger, The Seaside Baker, shares her recipe.

INGREDIENTS

Sugar Cookie Base

1/2 cup butter softened

1 cup sugar

2 eggs

1 teaspoons vanilla

2 ½ cups flour

1/2 teaspoon salt

1/4 teaspoon baking soda

Filling

1 ½ cups cream cheese

1/2 cup sugar

1 cup diced strawberries

1 cup thinly sliced rhubarb

Crumb Topping

1/2 cup unsalted butter, melted

3/4 cup packed brown sugar

1/4 teaspoon salt

1 ¼ cup all-purpose flour

DIRECTIONS

  1. Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper or spray with non-stick cooking spray.

  2. To make the sugar cookie base, beat butter and sugar until light and fluffy.

  3. Add eggs, one at a time, scraping down bowl before each addition.

  4. Mix in vanilla.

  5. In a separate bowl, combine flour, salt and baking soda.

  6. Gradually add flour mixture to butter mixture.

  7. Beat on low until all flour is just incorporated.

  8. Press dough down in pan evenly.

  9. In a clean bowl, beat cream cheese and sugar for 3 minutes on high until sugar is dissolved.

  10. Stir in strawberries and rhubarb.

  11. Spread fruit cream cheese mixture over pressed cookie dough.

  12. To make the crumb topping, combine melted butter, brown sugar, salt and flour until small pea sized clumps form.

  13. Sprinkle over cream cheese mixture.

  14. Bake bars for 45 minutes or until a knife is inserted and comes out clean.

  15. Let cool; then slice into bars.

strawberry rhubarb cookie bars A 774

Find more fabulous recipes from local blogger, Jackie Bruchez, at www.seasidebaker.com.

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