Easiest Way to Cook Tasty Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars You can have Cherry Rhubarb Cream Cheese Shortbread Dessert Bars using 23 ingredients and 7 steps. Here is how you cook it.

Ingredients of Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

  1. You need of For the rhubarb puree.
  2. You need 3 cups of chopped rhubarb.
  3. You need 1/2 cup of sugar.
  4. You need 1/4 cup of water.
  5. It’s of For the cream cheese shortbread.
  6. You need 5 oz of low-fat cream cheese.
  7. You need 1/2 cup of unsalted butter.
  8. Prepare 2/3 cup of sugar.
  9. You need 1/2 teaspoon of salt.
  10. It’s 1 teaspoon of vanilla extract.
  11. You need 1 1/3 cups of flour.
  12. It’s of For the rhubarb curd.
  13. Prepare 4 of eggs.
  14. It’s 3/4 cup of sugar.
  15. Prepare 1 cup of rhubarb puree.
  16. Prepare 1/2 can of pitted, dark, sweet, cherries in heavy syrup chopped.
  17. You need 1/3 cup of brown sugar.
  18. Prepare of red dye.
  19. It’s 2 teaspoons of vanilla extract.
  20. Prepare 3 tablespoons of lemon juice.
  21. You need of zest of 1 lemon.
  22. It’s 1/2 teaspoon of salt.
  23. It’s 1/2 cup of flour.

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!.

Recipe: Delicious Rhubarb Shortbread Squares

Rhubarb Shortbread Squares.

You can have Rhubarb Shortbread Squares using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Rhubarb Shortbread Squares

  1. It’s 1 cup of All-purpose flour.
  2. It’s 2 tbsp of Sugar.
  3. Prepare 1/4 tsp of Salt.
  4. You need 1/2 cup of Cold butter.
  5. It’s of Filling.
  6. You need 4 cup of Diced fresh or frozen rhubarb.
  7. You need 1 1/4 cup of Sugar.
  8. Prepare 1/4 cup of Water.
  9. You need 1 tsp of Salt.
  10. Prepare 2 envelope of Unflavored gelatin.
  11. Prepare 1/3 cup of Cold water.
  12. Prepare 4 of Drops red food-coloring, optional.
  13. Prepare 1 cup of Whipping cream, whipped.

Rhubarb Shortbread Squares step by step

  1. In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into a greased 8-in square baking dish..
  2. Bake at 350°F for 15-20 minutes or until edges are lightly browned. Cool on a wire rack..
  3. In a saucepan, bring the rhubarb, sugar, water and salt to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until rhubarb is tender, stirring occasionally..
  4. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir into rhubarb mixture. Cook and stir until gelatin is dissolved. Stir in food coloring if desired. Cover and refrigerate until cooled, about 2 hours..
  5. Fold in whipped cream. Spread over crust. Cover and refrigerate for 3 hours or until set. Cut into squares..