Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cherry rhubarb cream cheese shortbread dessert bars. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is something which I’ve loved my entire life. They are fine and they look fantastic.
Then cut and top with powdered sugar! These bars combines the velvety richness of cheesecake with fresh tangy rhubarb for a delicious dessert that everyone will love. Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. Here is how you cook it.
To get started with this recipe, we must first prepare a few ingredients. You can have cherry rhubarb cream cheese shortbread dessert bars using 23 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cherry Rhubarb Cream Cheese Shortbread Dessert Bars:
- Prepare For the rhubarb puree
- Prepare 3 cups chopped rhubarb
- Prepare 1/2 cup sugar
- Take 1/4 cup water
- Make ready For the cream cheese shortbread
- Make ready 5 oz low-fat cream cheese
- Get 1/2 cup unsalted butter
- Take 2/3 cup sugar
- Make ready 1/2 teaspoon salt
- Make ready 1 teaspoon vanilla extract
- Make ready 1 1/3 cups flour
- Get For the rhubarb curd
- Get 4 eggs
- Make ready 3/4 cup sugar
- Make ready 1 cup rhubarb puree
- Take 1/2 can pitted, dark, sweet, cherries in heavy syrup chopped
- Make ready 1/3 cup brown sugar
- Get red dye
- Prepare 2 teaspoons vanilla extract
- Get 3 tablespoons lemon juice
- Get zest of 1 lemon
- Get 1/2 teaspoon salt
- Get 1/2 cup flour
The bars are done when the shortbread on top is golden in several spots across the top. A fork should also slide easily into a piece of rhubarb; it should be completely tender. Pour the rhubarb mixture over the crust. For filling, beat cream cheese, sugar, salt and spices until smooth.
Steps 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!
Pour the rhubarb mixture over the crust. For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Beat at medium speed, scraping bowl often, until smooth.
So that’s going to wrap this up for this special food cherry rhubarb cream cheese shortbread dessert bars recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
