Strawberry-Rhubarb Gooey Bars

Recipe

Dessert
Strawberry-Rhubarb Gooey Bars

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Yellow cake topped with rhubarb and strawberry sauce

User Rating

3.63 out of 5 stars
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40 ratings

Recipe Data

16
Servings
15min
Prep
50min
Total

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    Description

    The sweet, soft filling for these luscious bars has a texture similar to lemon bars or pecan pie filling. For best eating, serve bars within 6 hours of topping with the berry sauce.

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    1(9 oz) pkg golden yellow 1-layer cake mix (such as Jiffy)
    1egg white
    4 tbsp.Hy-Vee butter, melted
    4 oz.Hy-Vee cream cheese, softened
    1Hy-Vee large egg
    2 c.Hy-Vee powdered sugar
    ½ tsp.Hy-Vee vanilla extract
    Sauce:
    ½ c.fresh or Hy-Vee frozen unsweetened cut-up rhubarb
    2 tbsp.water
    ¼ c.Hy-Vee granulated sugar
    2 tsp.Hy-Vee cornstarch
    1 c.sliced fresh strawberries

    Directions

    1. Preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray; set aside.
    2. In a medium bowl, combine cake mix, egg white and melted butter until thoroughly combined. Spread in prepared baking pan.
    3. In a mixing bowl, combine cream cheese, whole egg, powdered sugar and vanilla using an electric mixer until creamy. Spread mixture over batter in pan. Bake for 30 to 32 minutes or until golden and center jiggles slightly. Cool completely.
    4. For sauce, in a small saucepan combine rhubarb and water; bring to boiling over high heat. Reduce heat; cover and simmer 2 minutes. Stir together granulated sugar and cornstarch; stir into rhubarb. Bring to boiling over high heat; cook and stir 1 minute. Cool completely.
    5. Stir in strawberries. Spread sauce over cooled bars.

    Nutrition facts

    Servings

    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 25mg
    • Sodium: 140mg
    • Total Carbohydrates: 32g
    • Protein: 2g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 10%
    0%
    Iron 2%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Spring 2014.