Yum… one of Kaarina’s families’ favorite ways to cook and eat rhubarb for a delicious spring treat. This recipe is just as delicious substituting Gluten-Free flour and oats. It also stores well in the fridge.
Crust (Mix till crumbles):
- 1/2 C Butter
- 1/2 C Brown Sugar
- 1/2 C Oatmeal
- 1 1/4 C Flour
- 1/4 tsp Salt
Press half into 9” square pan (save rest for top).
Filling (Combine, blend well):
- 8 oz Cream Cheese
- 3/4 C Sugar
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/2 tsp Vanilla
- Add 1 1/2 C diced Rhubarb
Spread filling on crust. Sprinkle with remaining crumbs.
Bake at 350F for 40-50 min. Store in the fridge.
Whether cooked or raw, sweet or savory, how do you like to eat your rhubarb?