Rhubarb Cream Cheese Bars

Are you a rhubarb fan as much as Chef Donna-Marie? Every season when her backyard rhubarb pops up, she looks for delicious ways to use it. This recipe features a buttery crust and crumble topping with a sweet, tart creamy rhubarb filling. It's the best of both worlds in one decadent and simple dessert.

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Ingredients...

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup melted butter

Filling:

• 8 oz cream cheese, softened to room temperature
• 1/2 cup granulated sugar
• 1 tsp vanilla
• 1 large egg
• 1/3 Greek yogurt
• 2 cups diced rhubarb

Method...

1. Preheat oven to 350 F. Grease and line an 8 x 8-inch baking dish with parchment paper.
2. In a bowl, combine flour, brown sugar, cinnamon and salt. Stir to combine. Add melted butter. Stir mixture with a fork until blended and a little crumbly. Reserve 1/2 cup of the mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared baking pan to form the crust. Bake in preheated oven for 10 minutes until lightly golden.
3. Filling: Meanwhile, in another bowl, combine cream cheese, granulated sugar, vanilla and Greek yogurt. Beat with an electric mixer or stand mixer until smooth. Spread the cream cheese mixture evenly over the warm crust. Sprinkle diced rhubarb evenly over the cream cheese.
4. Bake for 35 to 40 minutes until the centre is set and the top is golden brown.
5. Cool completely before slicing into bars.

Makes 9 bars.

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