Raspberry Rhubars

  1. Prepare Crust: Preheat oven to 350u0b0. Stir together flour and next 3 ingredients in a large bowl; cut butter into flour mixture with a pastry blender until crumbly. Stir in almonds. Press mixture onto bottom of a lightly greased (with cooking spray) 13- x 9-inch pan. Bake 15 to 20 minutes or until lightly browned. Cool on a wire rack until ready to use.
  2. Prepare Filling: Stir together 3/4 cup granulated sugar and next 2 ingredients in a large heavy saucepan; stir in rhubarb and 1 container raspberries. Let stand 15 minutes, stirring occasionally. Bring mixture to a boil over medium heat, stirring constantly. Reduce heat to low, and simmer 3 minutes, stirring constantly. Remove from heat, and stir in vanilla and remaining raspberries.
  3. Prepare Cream Cheese Batter: Beat cream cheese and 3/4 cup granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Add lemon zest and juice, beating well. Spread Rhubarb-Raspberry Filling over Crust. Gently spread Cream Cheese Batter over filling.
  4. Bake at 350u0b0 for 25 to 30 minutes or until set. Cool on a wire rack 1 hour. Cover and chill 4 to 8 hours. Cut into bars.

flour, powdered sugar, baking soda, salt, cold butter, almonds, vegetable cooking spray, rhubarb, sugar, cornstarch, salt, rhubarb, fresh raspberries, vanilla, cream cheese, cream cheese, sugar, eggs, lemon zest, lemon juice, powdered sugar

Taken from www.myrecipes.com/recipe/raspberry-rhubars (may not work)

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