Recipe: Yummy Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars. Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. Here is how you cook it. Ingredients of Cherry Rhubarb Cream Cheese Shortbread Dessert Bars. Prepare of For the rhubarb puree. Cherry Rhubarb Cream Cheese Shortbread Dessert Bars This was a "Homemade Rhubarb Bar" recipe from BromaBakery.com that recommends to "Use room temperature ingredients — When making the cream cheese shortbread base, you need to let the butter and cream cheese come to room temperature before creaming them together.

Toss together ingredients for rhubarb layer and pour over crust. Mix together cream cheese and sugar. Mix glaze ingredients and spread over bars as soon as they come out of the oven. You can cook Cherry Rhubarb Cream Cheese Shortbread Dessert Bars using 23 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

1. You need of For the rhubarb puree.
2. It's 3 cups of chopped rhubarb.
3. You need 1/2 cup of sugar.
4. You need 1/4 cup of water.
5. You need of For the cream cheese shortbread.
6. It's 5 oz of low-fat cream cheese.
7. It's 1/2 cup of unsalted butter.
8. You need 2/3 cup of sugar.
9. It's 1/2 teaspoon of salt.
10. You need 1 teaspoon of vanilla extract.
11. It's 1 1/3 cups of flour.
12. You need of For the rhubarb curd.
13. Prepare 4 of eggs.
14. Prepare 3/4 cup of sugar.
15. You need 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. It's 2 teaspoons of vanilla extract.
20. You need 3 tablespoons of lemon juice.
21. You need of zest of 1 lemon.
22. Prepare 1/2 teaspoon of salt.
23. You need 1/2 cup of flour.

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 second piece. Rhubarb Cream Cheese Bars are the sweet and tart bar cookie recipes that combines the classic cream cheese flavors of cheesecake with rhubarb to make the perfect snack, dessert, or breakfast treat for the summer time.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars step by step

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!.

Strawberry Rhubarb Italian Sodas << the only thing better than eating rhubarb is drinking it! Mom's Rhubarb Crisp from The Taylor House. Strawberry Rhubarb Crisp from Recipe Rebel. More shortbread bar recipes you are going to die for! I'm a little obsessed with shortbread bars you guys.