Rhubarb/Strawberry Cream Cheese Squares

 If I could hire a Town Crier to announce these squares to the world, I would. If you cannot afford to do that or there is no Town Crier in your community, feed some to the Mayor of your town. The word will get out! These are delicious and will be the hit of any gathering.

We need say no more, except I want to say one more thing about these squares. I saw a similar square on Pinterest made with a packaged oatmeal mix. 

I made these with the same recipe I use for date squares but changed the filling. So easy!  This recipe makes two 9x9?  pans. They are just yum!

Make the jam part first. 

3 cups hulled strawberries

3 cups chopped rhubarb

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup cornstarch stirred in 1/4 cup cold water

1/4 cup fresh squeezed (seeded) lemon juice.

Mix all in a pot on medium heat and cook until you have a moderately think filling. You will need to use something like a potato masher or pastry cutter to mush up your fruit once it softens. You can do this in the pot as the fruit is cooking.

Preheat oven to 325 F. 

While the cooked jam cools mix up your streusel layer.

All-purpose flour            1 1/2 cup            210 g

Salted butter                    1 cup                  227 g

Brown sugar                     2 cup                300 g

rolled oats                        2 1/2 cup           230 g

Mix all together until well combined. Separate into 2 equal amounts. Line your square pans with parchment paper. From one of the separated oat mix, put equal portions into the bottom of each pan and press firmly to the bottom of the pan. 

Now for the cream cheese layer

Creem cheese             1 1/2 package                  375 g

Granulated sugar                1/3 cup                     67 g

Egg (lg)                            1 1/2 (I used one extra large) 

All-purpose flour            1 1/2 Tbsp             

Vanilla                              1 tsp                        6g

Cream the cream cheese and sugar together until not lumpy. Add flour and egg until well blended.

Add vanilla and mix to combine.

Pour cream cheese mix evenly into each pan.

Spoon rhubarb/strawberry mix evenly on top of the cream cheese layer. 

Spread the remaining streusel evenly over the top. 

Bake in preheated 325 F oven for about 45 minutes. 

Cool in fridge for at least 2 hours or overnight.

Share with pride as your tasters swoon over the deliciousness of your squares.