Rhubarb-Cranberry Ginger Cream-Cheese Bars
6 Tab unsalted butter, softened
3/4 c packed light brown sugar
3/4 c all-purpose flour
1/2 c old-fashioned or quick-cooking oats
1/4 tsp salt
1 (8-oz.) pkg. cream cheese, softened – yoghurt instead?
1/2 c sugar
1/3 c sour cream
2 eggs
1 tsp vanilla extract
1 tsp grated fresh ginger
1 1/4 c sliced fresh rhubarb (about 12 oz.)(3/4 inch)*
1 1/4 c dried cranberries
Heat oven to 350°F. Line 9-inch square baking pan with foil; spray foil with cooking spray.
Beat butter in medium bowl at medium speed 1 minute or until creamy.
Beat in brown sugar 30 to 60 seconds or until well-blended.
At low speed, beat in flour, oats and salt 30 to 60 seconds or until crumbly.
Press oat mixture into bottom of pan.
Beat cream cheese at medium speed 1 minute or until fluffy. Scrape down sides of bowl.
Beat in sugar 1 minute or until creamy. At low speed, beat in sour cream 15 seconds.
Add eggs one at a time, beating well after each addition. Beat in vanilla and ginger.
Sprinkle rhubarb and cranberries over crust; cover with batter.
Bake 45 to 50 mins til puffed, lightly browned and knife inserted in centre comes out clean.
Cool on wire rack to room temperature.
Cover and refrigerate several hours or overnight. Remove from pan using foil; cut into bars.