Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cherry rhubarb cream cheese shortbread dessert bars. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture. Turn these bars into a decadent dessert. Serve larger squares on dessert plates drizzled with caramel sauce, then add soft whipped cream and an edible flower to dazzle guests.
Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to 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:
- Take For the rhubarb puree
- Prepare 3 cups chopped rhubarb
- Prepare 1/2 cup sugar
- Get 1/4 cup water
- Take For the cream cheese shortbread
- Prepare 5 oz low-fat cream cheese
- Prepare 1/2 cup unsalted butter
- Make ready 2/3 cup sugar
- Make ready 1/2 teaspoon salt
- Prepare 1 teaspoon vanilla extract
- Make ready 1 1/3 cups flour
- Take For the rhubarb curd
- Prepare 4 eggs
- Take 3/4 cup sugar
- Prepare 1 cup rhubarb puree
- Prepare 1/2 can pitted, dark, sweet, cherries in heavy syrup chopped
- Prepare 1/3 cup brown sugar
- Make ready red dye
- Get 2 teaspoons vanilla extract
- Make ready 3 tablespoons lemon juice
- Make ready zest of 1 lemon
- Take 1/2 teaspoon salt
- Make ready 1/2 cup flour
You might also enjoy these rhubarb delights: Strawberry Rhubarb Bar Rhubarb Apple Crunch Rhubarb Cherry Jam. 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.
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!
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! Delicious Cherry Cheesecake Bars made with a coconutty shortbread crust that tastes just like a macaroon! A tasty, chilled summertime dessert I have to admit these dreamy Cherry Cheesecake Bars are a welcomed departure from squash.
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