Hello, I am Elise. Today, I will show you a way to prepare cherry rhubarb cream cheese shortbread dessert bars recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cherry Rhubarb Cream Cheese Shortbread Dessert Bars Recipe
Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. 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
- Make ready 3 cups chopped rhubarb
- Make ready 1/2 cup sugar
- Prepare 1/4 cup water
- Get For the cream cheese shortbread
- Get 5 oz low-fat cream cheese
- Get 1/2 cup unsalted butter
- Make ready 2/3 cup sugar
- Prepare 1/2 teaspoon salt
- Prepare 1 teaspoon vanilla extract
- Make ready 1 1/3 cups flour
- Prepare For the rhubarb curd
- Take 4 eggs
- Get 3/4 cup sugar
- Get 1 cup rhubarb puree
- Prepare 1/2 can pitted, dark, sweet, cherries in heavy syrup chopped
- Make ready 1/3 cup brown sugar
- Prepare red dye
- Get 2 teaspoons vanilla extract
- Prepare 3 tablespoons lemon juice
- Get zest of 1 lemon
- Get 1/2 teaspoon salt
- Take 1/2 cup flour
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!
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