Rhubarb and Blueberry Streusel

Preheat oven to 350°F. Line with parchment paper and spray with cooking spray. This helps with removal and slicing when it is done cooking.

Combine blueberries, sliced rhubarb, lemon juice, and 1/4 cup sugar in a large bowl. Set aside to macerate while you make the crust and streusel.

Place 2 1/2 cups of the flour into a food processor. Cut butter into large chunks and add to the flour along with cream cheese, salt, and remaining 3/4 cup light brown sugar. Pulse to combine the mixture until moist and crumbly, with no chunks of butter remaining.

Remove about 1 2/3 cups of this crumbly mixture from the food processor and set aside for the streusel topping.

To the rest of the mixture still in the food processor, add remaining 1/4 cup of flour, whole egg, baking powder, and vanilla. Blend until it just starts to come together to form a dough. This should only take a minute or two.

Press the dough evenly into the lined pan (it’s easier to do this if your hands are slightly damp). Bake for 10–15 minutes. I use a glass 8×12 pan a few inches deep.

Strain the macerated fruit to remove the excess liquid. Spread the fruit in an even layer over the surface of the partially baked crust. Sprinkle the reserved streusel topping over the surface of the fruit and then sprinkle on a little more light brown sugar. Bake again for 40 to 50 minutes until the topping is golden-brown.

Let the pan cool for 20 minutes before lifting out of the pan using the parchment paper. Let the streusel cool, then slice into squares.