Recipe of Super Quick Homemade Cherry Rhubarb Cream Cheese Shortbread Dessert Bars
Hello everybody, it's Drew, welcome to our recipe page. Today, we're going to make a special dish, Steps to Make Favorite Cherry Rhubarb Cream Cheese Shortbread Dessert Bars. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cherry Rhubarb Cream Cheese Shortbread Dessert Bars, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cherry Rhubarb Cream Cheese Shortbread Dessert Bars delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cherry Rhubarb Cream Cheese Shortbread Dessert Bars estimated approx 6 hours.
To get started with this recipe, we have to 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.
This was a "Homemade Rhubarb Bar" recipe from BromaBakery.com that recommends to "Use room temperature ingredients — When making the cream cheese shortbread base, you need to let the butter and cream cheese come to room temperature before creaming them together. This will make the shortbread crust easier to mix and will give it a much better texture." And to "Chill the rhubarb bars — Just like lemon bars, these rhubarb bars need to cool completely in the fridge before you can cut into them. These bars need time to set properly, sorry to make you wait!" I used home grown fresh rhubarb stalks from our own backyard that I personally picked myself. I also added cherries and brown sugar to make the recipe "my own" a little bit. #onerecipeonetree #rhubarb #dessert #rhubarbdessert #dessertbars
Ingredients and spices that need to be Prepare to make Cherry Rhubarb Cream Cheese Shortbread Dessert Bars:
- For the rhubarb puree
- 3 cups chopped rhubarb
- 1/2 cup sugar
- 1/4 cup water
- For the cream cheese shortbread
- 5 oz low-fat cream cheese
- 1/2 cup unsalted butter
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/3 cups flour
- For the rhubarb curd
- 4 eggs
- 3/4 cup sugar
- 1 cup rhubarb puree
- 1/2 can pitted, dark, sweet, cherries in heavy syrup chopped
- 1/3 cup brown sugar
- red dye
- 2 teaspoons vanilla extract
- 3 tablespoons lemon juice
- zest of 1 lemon
- 1/2 teaspoon salt
- 1/2 cup flour
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!
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