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.

Great topped with vanilla ice cream, but what isn't? Reviews for: Photos of Rhubarb Shortbread Bars. These Cherry Cream Cheese Bars are the perfect dessert for celebrating a special, but also easy enough to be your new everyday favorite. You can have Cherry Rhubarb Cream Cheese Shortbread Dessert Bars using 23 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

Prepare of For the rhubarb puree.
Prepare 3 cups of chopped rhubarb.
You need 1/2 cup of sugar.
You need 1/4 cup of water.
You need of For the cream cheese shortbread.
It's 5 oz of low-fat cream cheese.
Prepare 1/2 cup of unsalted butter.
Prepare 2/3 cup of sugar.
You need 1/2 teaspoon of salt.
You need 1 teaspoon of vanilla extract.
Prepare 1 1/3 cups of flour.
It's of For the rhubarb curd.
It's 4 of eggs.
You need 3/4 cup of sugar.
Prepare 1 cup of rhubarb puree.
Prepare 1/2 can of pitted, dark, sweet, cherries in heavy syrup chopped.
It's 1/3 cup of brown sugar.
Prepare of red dye.
It's 2 teaspoons of vanilla extract.
Prepare 3 tablespoons of lemon juice.
Prepare of zest of 1 lemon.
Prepare 1/2 teaspoon of salt.
You need 1/2 cup of flour.

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. They add great texture and boost the overall almond flavor. The filling is slightly tangy from the cream cheese and offsets the sweetness of the. Serve these at any summer party or celebration where there is a.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars instructions

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!.

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. Crescent Roll Cream Cheese Bars Recipes. Marbled Chocolate Cream Cheese Cake BarsLive Craft Eat.