Thank goodness my mother left us ample amounts of rhubarb to be able to expand upon the normal rhubarb recipes that we usually. This year we got to try something new. This recipe turned out to be soooooo good! Of course we are always big fans of anything that includes cream cheese.  Seriously, what more could you ask for in a dessert!?

The original recipe that I used called for this to be in a 9 x 13 pan and that just made the whole thing way too skinny and thin. However, I just had to share it with you guys because the flavor itself was still amazing.  My pictures will show 3 layers of each of the layers below and when you do it you will just get one of each.  I did adjust the recipe to fit into a better sized pan for you guys so it won't be so skimpy!

Don't be frightened by all the steps either!

Despite what it looks like down below; this recipe is quite simple.  You only need your one large mixing bowl and a baking pan.  You'll mix, spread, bake, and then start on the next layer.  It goes surprisingly quick as well.  Especially if you have all your ingredients prepped ahead of time.  The only thing you'll be waiting on is the baking!

On a side note...

It's exactly one month until Adam and I get married on top of a mountain in Colorado!!  Woohooo! I am super excited and just the tiniest but nervous.  Shhhhhhhhh.  ;)

INGREDIENTS:
Crust:

• 1 1/2 c gluten-free all purpose flour
• 1/4 c truvia baking blend (sugar*)
• 3/4 c butter