Wednesday, July 6, 2011

Rhubarb Cheesecake Bars with a Sour Cream Glaze

Before I get questions about this, as I ALWAYS do, don't worry about the sour cream glaze. It is fantastic. Sour cream picks up any flavor you use it for. This is a sweet and wonderful flavor and it isn't sour at all. It isn't the same without it, so trust me on this one.

I few if my favorite things of summer....
1. Saturday Markets... LOVE THEM
2. BBQing... carne asada is my very favorite thing to bbq.
3. My kids when they would run through the sprinkler... they are 23 and 20 now and they refuse
to do it anymore... oh... yes... we can't forget I also have a 6 year old so we are all good with the
sprinklers for a few more years.... YEAH!!!
4. Popsicles on the back porch....
5. Sitting on the back porch at night listening to Carlie tell her stories... I have a few years of her
thinking it is ok to sit and chat with mom still...
6. Going to orchards and picking fruits and veggies since I don't have a garden here now... but
I promise to have one next year... for sure...
7. The sound of the ice cream truck coming down the street. I am not sure which is louder, the
music of the ice cream truck or Carlie screaming that it is coming down the street. It really
is a toss up...
8. Taking the kids camping...
9. A few days with no rain here in Oregon, notice I said a few... don't hold your breath on that
10. Fresh corn on the cob (nothing better than when we lived in Iowa... nothing even compares),
fresh strawberries, and also...

BUT of ALL of these things, nothing quite compares to my love for RHUBARB! I love it so much. I want to plant it in my backyard, SO BAD. It is so expensive to buy right now. I remember when my parents had huge bushes of it in their back yard. I would make rhubarb sauce to eat on top of ice cream. I would make pies... coffee cakes... you name it... we would eat it and it was heaven. Now, this is when the older kids didn't realize they were going to be picky eaters. I think Taylor still likes it... but Amanda will have nothing to do with it. Carlie, she isn't too sure, but I can tell she doesn't like it now... but there will be a day she loves it. I hope so anyhow.

This recipe was given to me by a lady named Phyllis that used to go to a forum I belonged to that we would exchange recipes. As soon as she posted it, I knew I would love it... and I did. In fairness she received it from her daughter, but I am not sure what her name was and this has been about six years ago....

So, during the summer, if you call me and you are not able to find me... I am hiding in the closet eating the whole pan of these. They are that good.

Also, I have now discovered I am a place mat, table cloth and dish freak. I like to take photos of my food on pretty plates, in my pretty bowls, on my pretty table clothes... not on paper plates. Forgive me, Father for I have sinned... as this is at a block party and it was on... GULP... a paper plate. Oh so sad. I know, I know... I have the perfect idea. I have some rhubarb on hand... and some sour cream... I think I shall make some more tonight and I will add some more photos when it is done... how is that for compromise? If you call me when you see the new photos... and I don't answer... you already have a great idea of where I will be....

Rhubarb Cheesecake Bars with a Sour Cream Glaze

1 cup all-purpose flour
1/2 cup butter (sof
1 tbsp white sugar
1 cup white sugar
1/4 cup all-purpose flour
4 cup rhubarb (finely chopped)
8 oz cream cheese (softened)
1/2 cup white sugar
1 egg
1/2 cup sour cream
1 tbsp white sugar
1 Preheat oven to 425 degrees F (220 degrees C). Grease an 11x7-inch baking dish.
2 In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
3 Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F (175 degrees C).
4 Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
5 Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
6 In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.


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