I thought this dish was amazing! I brought it out to my gardening group tonight consisting of about 25 people(as we had just harvested the rhubarb the weeek before) and EVERYONE loved it!!!! I doubled the crust as others had suggested but kept everything else the same. I've never been a fan of rhubarb in the past but I would definatly use this recipe again!

Made these only one problem. They are to easy and taste to good. I can not seem to quit eating them.. Very good afraid to share the recipe at work because no one will share rhubarb with me when they get this recipe.



2 8oz. packages crescent roll dough
16 oz. cream cheese-softened
1/2 cup sugar
2 teaspoon vanilla
2 tablespoons unsalted butter-melted
3 tablespoons sugar

  • Preheat oven to 375 F, line 9x13 baking dish with aluminum foil and spray with cooking spray, set aside.
  • Unroll 1 can crescent rolls dough and press it to the bottom of baking dish.
  • Beat cream cheese and mix in 1/2 cup sugar and vanilla; spread over the dough (almost to the edges).
  • Unroll second crescent roll dough over the cream cheese mixture, gently stretching to the edges and seal with bottom dough.
  • Brush with melted butter and sprinkle with 3 tablespoons sugar. Bake about 30 minutes (until golden brown). Let it cool in the pan, then place in the fridge for an hour, slice and serve.

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