Rhubarb is one of those vegetables (yes, it’s a vegetable, not a fruit) that most people either love or hate. It has a tart flavor, and is generally cooked with sugar to make it palatable. Rhubarb is often used in springtime desserts since locally grown (of course it is available year round from foreign countries) varieties emerge in April and are generally available through early summer. In these Rhubarb Cheese Bars, the tart rhubarb is paired with smooth cream cheese, coconut, and a crunchy crust to make some of the best bars you’ll ever taste.

Make sure the rhubarb is very finely chopped so it cooks thoroughly. The bars are best baked the day of serving to keep the crust crisp, but they keep quite well as long as they are refrigerated.

48 Small Squares

Crust:
1 cup flour
1/2 cup sugar
1/2 cup butter, softened

Filling:
1 8 oz. package cream cheese, softened
1 egg
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla
2 cups rhubarb, very finely chopped

Topping:
1 cup shredded coconut
1 tablespoon butter, melted

1. Preheat oven to 350°. Spray a 9” x 13” glass baking dish with non-stick spray.
2. Crust: Mix the flour and sugar; cut in the butter until it resembles cornmeal.
3. Press into a parchment lined 9 x 13" pan.
4. Bake 15 minutes, or until lightly browned; remove from the oven.
5. Filling: While the crust is baking, mix filling ingredients except rhubarb until smooth; stir in rhubarb and pour over baked crust.
6. Mix the topping ingredients and sprinkle evenly over the filling.
7. Return to the oven and bake 25 - 35 minutes or until filling is set and coconut is golden brown.
8. Cool completely and cut into bars. Store in the refrigerator; they are much better if served cold.

Amount Per Serving
Calories 71 Calories from Fat 42
Percent Total Calories From: Fat 59% Protein 5% Carb. 36%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 16 mg
Sodium 43 mg
Total Carbohydrate 7 g
Dietary Fiber 0 g
Sugars 3 g
Protein 1 g

Vitamin A 3% Vitamin C 0% Calcium 0% Iron 1%