Rhubarb Cream Cheese Blondies Recipe

It's that time of year again... rhubarb season!! I have the most awesome memories eating rhubarb as a kid. We grew up in the country, and there were always tons of rhubarb plants, which meant tons of rhubarb desserts! Yum!! We also ate it raw, with some salt sprinkled on it. The thought of it makes my mouth water!

I was browsing my pinned recipes on Pinterest and found this recipe, but using strawberries. I decided to just use rhubarb instead and it worked out fantastic! I brought these to work with me, and they were quickly gobbled up by my Dad, brother and myself. We really liked them and it's a nice change from typical cakes and pies.

I would like to thank my sister, Shannon from Speaking in Plain Shamish! She re-did my blog for me earlier this week, and I just love how it turned out. I am most excited that we now have a recipe index, which lists all of the recipes here on the blog. I hope you take a minute, browse through them, and find a new recipe, or two!

Rhubarb Cream Cheese Blondies (print recipe)

What you need:
1 cup fresh rhubarb, chopped
1/4 cup sugar
2 teaspoons fresh lemon juice
3/4 cup plus 2 tablespoons flour
1/2 cup graham cracker crumbs
1/2 teaspoon baking powder
1 stick butter, melted
1 cup brown sugar
2 eggs
1/4 teaspoon cinnamon
1 teaspoon vanilla
4 ounces cream cheese, softened

Directions:
In a small saucepan, combine rhubarb, sugar and lemon juice. Cook over medium heat until rhubarb is softened, about 10 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees.

In a small bowl, combine 3/4 cup flour, graham cracker crumbs, and baking powder.

In a larger bowl, combine butter with brown sugar, mix well. Add 1 egg, cinnamon and vanilla, mix well again. Add flour mixture little by little and mix together. Spread in a greased 8x8 glass baking dish.

In that same bowl combine softened cream cheese, 2 tablespoons flour, and 1 egg.

Alternate spooning rhubarb and cream cheese mixture onto the blondie layer. Using a knife, swirl to marble.

Bake for 30-40 minutes until center is set. Cool and cut into squares.

Recipe source: Jazzy Gourmet (slightly adapted)

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On the blog... one year ago: Hot Italian Chicken Sausage and Bean Ragout

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