makes 16 bars
For the dough and crumble topping:
1 1/4 cup unbleached all-purpose flour
1/2 cup old-fashioned oats
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1/2 cup unsalted butter, softened and cut into 1-2" pieces.
2 teaspoons candied ginger pieces [optional]
For the rhubarb and cream cheese filling:
8 oz. neufchatel cheese, softened [if you prefer, you can use cream cheese]
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped rhubarb [about 2-3 medium size stalks)
1 cup chopped strawberries
1. Preheat the oven to 350 degrees. Line a 9x9 baking dish with parchment paper (making sure that it overhangs two opposite sides) and set aside.
2. In a medium bowl, stir together the flour, oats, brown sugar, salt, and ginger. Use a pastry blender to cut in the softened butter until the dough resembles pea-sized crumbles. Press half of the dough mixture into the bottom of the prepped baking dish. Stir the candied ginger (if using) into the remaining dough crumbles and set aside.
3. Add the cream cheese, sugar, and vanilla to the bowl of an electric mixer. Using the paddle attachment, beat until smooth, scraping down the sides as necessary. Add in the vanilla, cinnamon, and nutmeg. Stir until just combined. With the use of a rubber spatula, fold in the rhubarb and strawberries until just combined.
4. Spread the filling over top the crust. Top evenly with the remaining crumble mixture. Bake for 40 minutes, or until the topping is golden brown and the fruit is bubbly. Remove from the oven and cool completely on a wire rack.
5. Chill in the refrigerator to make cutting the crumble into individual bars easier. Store any remaining crumble bars in the fridge.