So true to form, our rhubarb plant has once again provided me with a wonderful excuse to make a dessert. (As if I really needed an excuse to play with sugar!) But it’s kind of a limited time offer. When rhubarb is ready to be harvested, it’s build something now, or chop it up and put it in the freezer for later use. And of course that’s what I could have done. But I had a basket of strawberries and a package of cream cheese in the refrigerator just screaming at me to let them come out and play with my newly harvested rhubarb stalks. And who do you know who can resist a siren call like that?!?! Even if the end result is a tasty treat with no redeemable qualities other than immediate oral gratification. So I succumbed.

Now usually building and sharing a big old cheesecake would not be a predicament. But it’s just the two of us. Neither of whom should be eating an abundance of sugar. (Heck, we shouldn’t be eating any sugar!) And we can’t share the dessert with anyone. Can’t throw a dinner party. Can’t even take a goodly amount to a neighbor or deliver it to a dear friend. Sigh…… So what to do?

Well Patti – think small. Think more fruit, less sugar. Think as little fat as possible. Think bars, rather than a big old thick cheesecake. So that’s just what I did. (With a lot of help from Food.com!)

Now before you read any further, take a look at the recipe. There are 4 steps involved in the creation of this delicacy. But I’m telling you true, this dessert is really fast and easy to prepare even if there are 4 steps. And the result? Oh my. Absolutely fantastic.

So if you too are blessed with fresh rhubarb either from your own garden or from your local food purveyor, don’t hesitate to fix this lovely dessert.

It’s not too tart, too sweet, too rich, or too large an amount. It’s just perfectly proportioned. (If only I could say the same about myself!)

Anyway, as always – peace, love, and an extra helping of strength to all.         

Crust:

¾ c. unbleached all-purpose flour

2 T. granulated sugar

¼ c. (½ stick) unsalted butter

In a small bowl, mix the flour, sugar, and butter together until crumbly.

Pat evenly into an 8 or 9-inch square Pyrex dish.

Strawberry Rhubarb Filling:

2 T. unbleached all-purpose flour

¼ c. granulated sugar

2½ c. chopped rhubarb, dried off with paper towels

½ c. chunked strawberries, plus more for garnish

In a medium sized bowl, stir the flour and sugar together. Toss in the rhubarb and strawberries. Pour onto crust. (You will probably have a bit of extra flour/sugar in the bottom of the bowl. Just sprinkle it evenly over the fruit.)

Bake in a preheated 375 degree oven for 15 minutes. Remove from oven. Reduce oven temperature to 350 degrees.

While the crust and filling are baking, prepare the cream cheese layer. You are going to spread the cream cheese mixture over the partially baked crust and fruit as soon as it comes out of the oven.

Note: If you don’t wish to use strawberries, just add a half cup more chopped rhubarb.

Cream cheese layer:

1 (8-oz.) pkg. cream cheese, room temperature

¼ c. granulated sugar

1 egg

Blend the cream cheese and sugar together until smooth and creamy. Beat in the egg. Spread evenly over the hot rhubarb. (It will be just a thin layer.)

Bake at 350 degrees for 30-35 minutes, or until the filling is set. Remove from oven and cover with sour cream topping while still hot. While the bars are baking, prepare the sour cream topping.   

Sour Cream topping:

½ c. sour cream

1 T. granulated sugar

½ tsp. real vanilla extract

In a small bowl, combine the sour cream, sugar, and vanilla. As soon as the cheesecake is out of the oven, spread the topping evenly over all. (Again, it will only be a thin layer.)

Let the bars cool completely before placing in refrigerator for at least 4 hours before serving. Even better after 24 hours.