Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, cherry rhubarb cream cheese shortbread dessert bars. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook cherry rhubarb cream cheese shortbread dessert bars using 23 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cherry Rhubarb Cream Cheese Shortbread Dessert Bars:
- Make ready For the rhubarb puree
- Get 3 cups chopped rhubarb
- Get 1/2 cup sugar
- Get 1/4 cup water
- Get For the cream cheese shortbread
- Take 5 oz low-fat cream cheese
- Prepare 1/2 cup unsalted butter
- Take 2/3 cup sugar
- Prepare 1/2 teaspoon salt
- Get 1 teaspoon vanilla extract
- Take 1 1/3 cups flour
- Make ready For the rhubarb curd
- Take 4 eggs
- Prepare 3/4 cup sugar
- Take 1 cup rhubarb puree
- Get 1/2 can pitted, dark, sweet, cherries in heavy syrup chopped
- Prepare 1/3 cup brown sugar
- Prepare red dye
- Prepare 2 teaspoons vanilla extract
- Get 3 tablespoons lemon juice
- Get zest of 1 lemon
- Take 1/2 teaspoon salt
- Take 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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