Rhubarb Bars

(Courtesy of bromabakery.com)

Ingredients:
3 c. chopped rhubarb
1/2 c. sugar
1/4 c. water
SHORTBREAD:
5 oz. low-fat cream cheese
1/2 c. unsalted butter
2/3 c. sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 1/3 c. flour
FILLING:
4 eggs
3/4 c. sugar
1 c. rhubarb puree
Red dye
2 tsp. vanilla extract
3 Tbsp. lemon juice
Zest of 1 lemon
1/2 tsp. salt
1/2 c. flour

Directions:
In a medium pot, combine chopped rhubarb, sugar and water and heat over medium heat for 10-12 minutes, or until the rhubarb is completely broken down.  Transfer mixture to a blender and puree until smooth.  Set aside.

Preheat oven to 350 degrees.  Line a 9x13 baking dish with parchment paper and set aside.

In a standing mixer fitted with a whisk attachment, cream the butter, cream cheese, sugar, salt and vanilla extract until light and fluffy, about 2 minutes.  Turn mixer to low speed and incorporate flour.

Press dough firmly onto the bottom of the baking dish, spreading evenly to the edges.  Bake for 15 minutes.

While the shortbread is cooking, make the rhubarb filling.  In a medium bowl, whisk all ingredients except the flour.  Use as much of the red dye as you would like (the color will fade a bit during the cooking process).  Once mixed, whisk in the flour.

Pour the filling on top of the shortbread, then bake for an additional 20 minutes to set the rhubarb.  Cool the bars for at least 4 hours in the refrigerator, then cut and top with powdered sugar.