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Preheat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper or spray with non-stick cooking spray.
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To make the sugar cookie base, beat butter and sugar until light and fluffy.
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Add eggs, one at a time, scraping down bowl before each addition.
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Mix in vanilla.
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Combine flour, salt, and baking soda in a separate bowl.
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Gradually add flour mixer to butter/sugar mixture.
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Beat on low until all flour is just incorporated.
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Press dough down in pan evenly.
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In a clean bowl, beat cream cheese and sugar for 3 minutes on high until sugar is dissolved.
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Stir in diced strawberries and sliced rhubarb.
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Spread fruit cream cheese mixture over pressed cookie dough.
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To make the crumb topping combine melted butter, brown sugar, salt, and flour until small pea sized clumps form.
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Sprinkle over cream cheese mixture.
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Bake bars for 45 minutes or until a knife is inserted and comes out clean.
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Cool and slice into bars.