Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, cherry rhubarb cream cheese shortbread dessert bars. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook cherry rhubarb cream cheese shortbread dessert bars using 23 ingredients and 7 steps. Here is how you can achieve 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
- Get 1/4 cup water
- Make ready For the cream cheese shortbread
- Prepare 5 oz low-fat cream cheese
- Prepare 1/2 cup unsalted butter
- Get 2/3 cup sugar
- Make ready 1/2 teaspoon salt
- Make ready 1 teaspoon vanilla extract
- Prepare 1 1/3 cups flour
- Make ready For the rhubarb curd
- Make ready 4 eggs
- Take 3/4 cup sugar
- Prepare 1 cup rhubarb puree
- Get 1/2 can pitted, dark, sweet, cherries in heavy syrup chopped
- Get 1/3 cup brown sugar
- Take red dye
- Prepare 2 teaspoons vanilla extract
- Prepare 3 tablespoons lemon juice
- Get zest of 1 lemon
- Get 1/2 teaspoon salt
- Get 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!
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 your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
