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Rhubarb-Oat Squares
Rhubarb-Oat Squares

Rhubarb-Oat Squares

4 Review(s)
Cook Minutes 5 Hr
Prep : 30 Min Cook: 4 Hr 30 Min
Celebrate spring with this layered dessert recipe that makes the most out of fresh rhubarb. Made with an oatmeal crust, a cream cheese filling and a strawberry-rhubarb topping, these Rhubarb-Oat Squares are delish!
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20 Servings
Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups quick-cooking oats
1 cup sugar, divided
1/2 cup non-hydrogenated margarine, melted
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
2 Tbsp. milk
1 cup thawed Cool Whip Whipped Topping
3/4 lb. (350 g) fresh rhubarb, sliced (about 3 cups)
3 cups water, divided
2 pkg. (85 g each) Jell-O Strawberry Jelly Powder
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Step 1
Preheat oven to 350ºF. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix oats, 1/2 cup of the sugar and the margarine. Press onto bottom of prepared pan. Bake 10 min. Cool. Meanwhile, beat cream cheese, 1/4 cup of the remaining sugar and the milk with electric mixer until well blended. Stir in whipped topping; cover. Refrigerate until ready to use.
Step 2
Combine rhubarb and remaining 1/4 cup sugar in medium saucepan. Stir in 1-1/2 cups of the water. Bring to boil on medium heat, stirring constantly. Cook 2 min., stirring frequently. Remove from heat. Add dry jelly powder; stir until completely dissolved. Stir in remaining 1-1/2 cups water. Refrigerate 30 min. or until slightly thickened.
Step 3
Spread cream cheese mixture over crust; top with gelatin mixture. Refrigerate at least 4 hours. Use foil handles to remove dessert from pan before cutting to serve. Store leftovers in refrigerator.
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How to Use Frozen Rhubarb
Thaw rhubarb in refrigerator several hours or overnight. Dissolve dry jelly powder in 2 cups boiling water in large bowl. Stir in 1-1/2 cups cold water. Refrigerate 30 min. or until slightly thickened. Meanwhile, drain rhubarb. Stir rhubarb into thickened jelly. Spoon over cream cheese layer. Continue as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Fat 14 g
Saturated fat 6 g
30 %
Cholesterol 30 mg
Sodium 210 mg
9 %
Carbohydrate 26 g
Fibre 1 g
Sugars 19 g
Protein 4 g
Vitamin A
15 %
Vitamin C
2 %
Calcium
4 %
Iron
4 %
Servings
Makes 20 servings, one piece (110 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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