How to Make Perfect Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars. 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.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars These dessert bars have a tart and sweet custard-like topping atop a shortbread-like crust. Great topped with vanilla ice cream, but what isn't? Reviews for: Photos of Rhubarb Shortbread Bars. You can cook Cherry Rhubarb Cream Cheese Shortbread Dessert Bars using 23 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

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

These Cherry Cream Cheese Bars are the perfect dessert for celebrating a special, but also easy enough to be your new everyday favorite. Lower in fat and calories than you might ever guess, these sweet bars couldn't These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and I named these dessert bars for Broadway because they're a hit every time I serve them. This is a delicious cherry dessert, and it is easy to make. Cherry pie filling tops a sweetened cream cheese layer with a buttery graham cracker crust.

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!.

The richness of the cream cheese combined with the tartness of the cherry pie filling, served up cold, is a tasty finale to a satisfying dinner on the deck or. Feel free to replace the rhubarb with any other fruit that you've chopped and cooked down slightly. I take this extra step because runny hand pies are really no fun to hold, which defeats their purpose. Because my pies were on the small side, I had extra rhubarb and cream cheese fillings. There's a buttery shortbread crust that's topped with a cream cheese and almond extract-based filling before frosting the bars and adding slivered almonds.