Strawberry-Rhubarb Cream Cheese Cobbler

We have pretty big garden and sometimes I wonder if it is worth all the work.  Well we got a lot of strawberries this year, just in time for Father's day. (I am really slow sharing this recipe because June was a whirlwind!) I let my hubby peruse my pinterest board to choose his dessert for Father's day.  He wanted to use strawberries and rhubarb from the garden, so this one caught his eye.

The original recipe can be found here.  My husband loved it but I don't know if I'll make it again.  I followed the recipe except we added 2 cups of chopped rhubarb along with the berries.  I would recommend this recipe for anyone wanting to try a new rhubarb dessert.  Tell me what you think?

Blueberry Rhubarb Shortbread Bars

I had rhubarb growing like crazy  in my garden.  This is the first year it has been really happy and we could harvest some.  So I had been looking around Pinterest for some recipes.  I made some adjustments, like lots of fruit, and I loved it.  These were a hit with everyone, even my picky teenage boy.

Blueberry Rhubarb Shortbread Bars (adapted from Keep It Sweet Desserts)

Crust

• 1 1/2 cups unsalted butter, softened
• 1 1/4 Cup powdered sugar, sifted
• 3/4 Cup granulated sugar
• 1 Tablespoon vanilla extract

3 Cup all-purpose flour

• Fruit filling
• 6 Large rhubarb stalks (about 5 cups chopped rhubarb)
• 1/3 Cup water
• 1/2 Cup granulated sugar
• 1 1/2 Tablespoon cornstarch
• 1 1/2 Cup blueberries

Grease a 9x13 pan and preheat the oven to 325.  Beat the butter, powdered sugar and granulated sugar until light and fluffy.  Add the vanilla.  Stir in flour until just incorporated.  Press half the dough into the greased pan.  Bake 15 minutes or until edges are golden brown. Wrap remaining dough in plastic wrap and refrigerate.

While the crust is cooling prepare the filling.  Combine everything except the blueberries in a medium saucepan.  Cook over medium heat, stirring frequently, until thickened.  Turn off heat and gently fold in blueberries.  

Pour fruit filling over cooled crust.  Crumble remaining dough over the filling.  Return to oven for 30 minutes or until golden brown.  Cool completely before cutting.

We enjoyed them served with vanilla ice cream!