From the kitchen of Margaret Figert
News Staff
Wednesday, June 3, 2026
Tangy Rhubarb Cream Cheese Squares For the crust: 1 1/2 cups all-purpose flour 1/2 cup powdered sugar 1/4 teaspoon salt 3/4 cup unsalted butter, cold and cut into cubes For the filling: 3 cups rhubarb, chopped into 1/2-inch pieces 1 cup granulated sugar 2 tablespoons cornstarch 2 large eggs 8 oz cream cheese, softened 1 teaspoon vanilla extract Preheat oven to 350°F . Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.