Strawberry Rhubarb Cream Cheese Bars

So I am on a rhubarb dessert bender.... is that wrong?

I was looking through an old Betty Crocker cookbook for inspiration, and decided to veganize these bars.

They are really good, with a chewy almost caramel-ish crust, a fruity cream cheese layer and then a crumbly cookie topping.

Strawberry Rhubarb Cream Cheese Bars

Ingredients:
1 1/4 cups flour
1 cup oats
1/2 cup brown sugar
1/2 cup vegan margarine
1/4 tsp salt
1/4 tsp baking soda
1 1/2 tubs cream cheese 12 oz total (tofutti is by far the best I have tried)
1/4 cup garbanzo flour (sounds weird but it works)
1/4 cup soy milk
1/3 cup natural sugar
1/2 tsp vanilla
1/2 cup chopped fresh rhubarb
1/2 cup chopped fresh strawberries

Directions:

Heat oven to 350 degrees and lightly spray a square baking pan.

Beat the brown sugar and margarine together and then add the flour, oats, soda and salt. Mix it together with a wooden spoon. It will still be crumbly and thats okay.

Mix the garbanzo flour and the soy milk together (this is your egg replacer).

Beat the cream cheese, sugar and vanilla together and add the garbanzo - milk mixture. Then beat on high until it is well incorporated. Mix the rhubarb and berries into the cream cheese mixture.

Put half of the crust mixture on the bottom of the square pan and press. Pour the cream cheese mixture over the bottom crust and top with the remaining dough. Press it lightly and bake 20 minutes or until the center is set.

Let cool and cut into bars.

For 16 bars
Nutrition info from caloriecount.about.com

Nutrition Facts

Serving Size 65 g

Amount Per Serving

Calories 212 Calories from Fat 117

% Daily Value*

Total Fat 13.0g 20%

Saturated Fat 4.4g 22%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 214mg 9%

Total Carbohydrates 21.2g 7%

Dietary Fiber 1.0g 4%

Sugars 9.0g

Protein 2.8g

Vitamin A 5% • Vitamin C 5% Calcium 4% • Iron 6%

Nutrition Grade D

* Based on a 2000 calorie diet