Cream Cheese Banana Cake Bars (recipe!)

How many of us are really glad Spring has finally arrived?  Even though we still have the chilly morning temperatures and the occasional frost on the ground..Spring has definitely arrived.  The mid-day is sunny and almost-warm even!! Great time for making these bars as a special treat. :)

CREAM CHEESE BANANA CAKE BARS
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup vanilla yogurt (or plain)
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/4  tsp salt
2 mashed bananas

for the cream cheese topping:
1 (8 ounce) package of cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
roughly 4 cups powdered sugar

In a mixer, cream together the butter and sugar. Add the eggs, yogurt and vanilla.  In a separate bowl, combine the flour, baking soda and salt; slowly add to the creamed mix.  Stir in bananas.
Spread into a greased 15x10" baking pan (OR use a couple of smaller cake pans). Bake at 350* for 20-25 minutes or until a toothpick inserted near center comes out clean.  Cool completely on a wire rack in pan.

For the topping, beat the cream cheese, butter and vanilla.  Gradually add the powdered sugar and allow to beat until desired consistency.  Frost the banana bars. Store covered in the fridge any unused portion. :)

 

Rhubarb Bars (recipe!)

Tis the season for rhubarb goodies!!! At least you can get it in the produce stands around here, so that means it is in season for baking! :D Normally the rhubarb recipes I find have strawberries or some other accompanying fruit, but this one does not. So it is alllll about the rhubarb!! A couple of quick side-notes (only because some people perhaps haven't used rhubarb before): you do NOT eat the leafy part of the stalk (if you are picking fresh or buying from a farm/stand)- cut that off. Also you want it to be pretty red and not green like celery (even though it looks like celery a bit). Cut off the ends so that you are using the main stalk of the plant only. It is stringy like celery, so make sure to cut all the way through and not leave strings hanging.

Okay here is the recipe!!

RHUBARB BARS:

1 1/2 cups flour, divided
5 tbsp. powdered sugar
1/2 cup butter
1 1/2 cups sugar
1/2 tsp. baking powder
1/4 tsp. salt
3 eggs, well beaten
1 tsp. vanilla extract
3 large stalks of rhubarb, chopped

Combine 1 cup of the flour, powdered sugar and butter, mixing to form crumbs. Pat into a 9x13" baking pan that has been lined with foil and foil greased (or use flour baking spray). Bake at 350* for 8-10 minutes or until dry but NOT browned. Do not overbake. In a large mixing bowl, combine sugar, 1/2 cup flour, baking powder & salt. Stir in eggs, vanilla and rhubarb. Spoon over baked crust, spreading to edges. Bake 30 minutes or until lightly browned on top. Remove from oven and let cool about 15 minutes on a wire rack, then gently lift out the foil "sling" and allow to cool completely. Cut into bars and enjoy!


**P.S. Rhubarb can be chopped and sealed in ziplock bags in your freezer for use during the off-season! :)