Easiest Way to Make Tasty Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

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Cherry Rhubarb Cream Cheese Shortbread Dessert Bars. Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. Here is how you cook it. Ingredients of Cherry Rhubarb Cream Cheese Shortbread Dessert Bars.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars In your food processor with the blade attachment, pulse together the flour, finely ground pistachios, sugar, baking powder, salt and lemon zest. Rhubarb Shortbread Bars are a dream come true! A thick and buttery shortbread crust, topped with a layer of simple rhubarb filling, and topped with even more glorious shortbread. You can cook Cherry Rhubarb Cream Cheese Shortbread Dessert Bars using 23 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

  1. Prepare of For the rhubarb puree.
  2. You need 3 cups of chopped rhubarb.
  3. It's 1/2 cup of sugar.
  4. You need 1/4 cup of water.
  5. You need of For the cream cheese shortbread.
  6. You need 5 oz of low-fat cream cheese.
  7. You need 1/2 cup of unsalted butter.
  8. Prepare 2/3 cup of sugar.
  9. It's 1/2 teaspoon of salt.
  10. You need 1 teaspoon of vanilla extract.
  11. Prepare 1 1/3 cups of flour.
  12. Prepare of For the rhubarb curd.
  13. Prepare 4 of eggs.
  14. It's 3/4 cup of sugar.
  15. You need 1 cup of rhubarb puree.
  16. Prepare 1/2 can of pitted, dark, sweet, cherries in heavy syrup chopped.
  17. Prepare 1/3 cup of brown sugar.
  18. Prepare of red dye.
  19. Prepare 2 teaspoons of vanilla extract.
  20. It's 3 tablespoons of lemon juice.
  21. It's of zest of 1 lemon.
  22. You need 1/2 teaspoon of salt.
  23. You need 1/2 cup of flour.

There is a secret ingredient in this recipe that makes these rhubarb bars bright ruby red, and it's not food coloring. The strawberry rhubarb combination is such a great one, I can't get enough of it in the spring. We make a great Strawberry Rhubarb jam every year that doesn't even make it through the summer most years. Something about homemade jam just makes my kids (and the adults in the house too) go a little jam-crazy.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars instructions

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. Pour the rhubarb curd on top of the cream cheese shortbread, then bake for an additional 20 minutes to set the rhubarb..
  6. Cool bars for at least 4 hours in fridge..
  7. Then cut and top with powdered sugar! Serve & Enjoy!.

This recipe for Rhubarb Cream Cheese Bars is a fairly new one for our family, as Mom first shared it just last spring. Everyone immediately liked its sweet and tart combo. And I appreciate that it has just enough cream cheese to impart creamy decadence, but not enough to keep you from having a second piece. These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. Mix together cream cheese and sugar.