Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cherry rhubarb cream cheese shortbread dessert bars. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Rhubarb Cream Cheese Bars are the sweet and tart bar cookie recipes that combines the classic cream cheese flavors of cheesecake with rhubarb to make the perfect snack, dessert, or breakfast treat for the summer time. Serve these at any summer party or celebration where there is a crowd of. Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture.
Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have cherry rhubarb cream cheese shortbread dessert bars using 23 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cherry Rhubarb Cream Cheese Shortbread Dessert Bars:
- Take For the rhubarb puree
- Take 3 cups chopped rhubarb
- Take 1/2 cup sugar
- Take 1/4 cup water
- Make ready For the cream cheese shortbread
- Make ready 5 oz low-fat cream cheese
- Make ready 1/2 cup unsalted butter
- Prepare 2/3 cup sugar
- Get 1/2 teaspoon salt
- Get 1 teaspoon vanilla extract
- Prepare 1 1/3 cups flour
- Get For the rhubarb curd
- Prepare 4 eggs
- Take 3/4 cup sugar
- Take 1 cup rhubarb puree
- Make ready 1/2 can pitted, dark, sweet, cherries in heavy syrup chopped
- Prepare 1/3 cup brown sugar
- Make ready red dye
- Prepare 2 teaspoons vanilla extract
- Take 3 tablespoons lemon juice
- Prepare zest of 1 lemon
- Prepare 1/2 teaspoon salt
- Take 1/2 cup flour
Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. These Rhubarb Cream Cheese Bars are easy to make and so delicious. The perfect combination of sweet and tart, this rhubarb dessert is great for Everyone immediately liked its sweet and tart combo. And I appreciate that it has just enough cream cheese to impart creamy decadence, but not.
Instructions to make Cherry Rhubarb Cream Cheese Shortbread Dessert Bars:
- Opt for thinner, red rhubarb stalks — When choosing your rhubarb from the store or farmers market, go for the stalks that are mostly red and thinner. These stalks will be sweeter than the thick green ones.
- In a medium pot, combine chopped rhubarb, sugar, and water and heat over medium heat for 10-12 minutes, or until the rhubarb is completely broken down. Transfer mixture to a blender and puree until smooth. Set aside.
- Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper and set aside. In a standing mixer fitted with a whisk attachment, cream the butter, cream cheese, sugar, salt and vanilla extract until light and fluffy, about 2 minutes. Turn mixer to low speed and incorporate flour. Press dough firmly onto the bottom of the baking dish, spreading evenly to the edges. Bake for 15 minutes.
- While the shortbread is cooking, make the rhubarb curd! In a large bowl, whisk all ingredients except for the flour. Here is also where I added the cherries and brown sugar. Use as much red dye as you’d like, and remember that the color will fade a bit during cooking. Once mixed, whisk in the flour.
- Pour the rhubarb curd on top of the cream cheese shortbread, then bake for an additional 20 minutes to set the rhubarb.
- Cool bars for at least 4 hours in fridge.
- Then cut and top with powdered sugar! Serve & Enjoy!
Rhubarb Bars, Rhubarb Desserts, Köstliche Desserts, Dessert Recipes, Rhubarb Zucchini Recipes, Rhubarb Recipes Cream Cheese Strawberry Rhubarb Cheesecake Bars – a triple-layered dessert bar recipe with a shortbread-like crust, sweet-tart fruit filling and a creamy cheesecake topping. Layers of cream cheese and cherry pie filling sandwiched between crumb layers and drizzled with icing. The bottom crust was absolutely amazing and just the right amount of cream cheese and cherries! I followed the recipe exactly as written! I love rhubarb, especially in the spring.
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