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Cherry Rhubarb Cream Cheese Shortbread Dessert Bars
Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

Before you jump to Cherry Rhubarb Cream Cheese Shortbread Dessert Bars recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to cherry rhubarb cream cheese shortbread dessert bars recipe. To make cherry rhubarb cream cheese shortbread dessert bars you only need 23 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Cherry Rhubarb Cream Cheese Shortbread Dessert Bars:
  1. Get For the rhubarb puree
  2. Use 3 cups chopped rhubarb
  3. Provide 1/2 cup sugar
  4. Use 1/4 cup water
  5. Get For the cream cheese shortbread
  6. Use 5 oz low-fat cream cheese
  7. Get 1/2 cup unsalted butter
  8. Get 2/3 cup sugar
  9. Provide 1/2 teaspoon salt
  10. Use 1 teaspoon vanilla extract
  11. Use 1 1/3 cups flour
  12. Take For the rhubarb curd
  13. You need 4 eggs
  14. Provide 3/4 cup sugar
  15. You need 1 cup rhubarb puree
  16. Get 1/2 can pitted, dark, sweet, cherries in heavy syrup chopped
  17. Get 1/3 cup brown sugar
  18. You need red dye
  19. Provide 2 teaspoons vanilla extract
  20. Provide 3 tablespoons lemon juice
  21. Get zest of 1 lemon
  22. You need 1/2 teaspoon salt
  23. Provide 1/2 cup flour
Instructions to make Cherry Rhubarb Cream Cheese Shortbread Dessert Bars:
  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!

Once the whole thing is cooled, these Cherry Cream Cheese Bars get a drizzle of confectioners' sugar glaze for a finished sweet touch. This is a delicious cherry dessert, and it is easy to make. Cherry pie filling tops a sweetened cream cheese layer with a buttery graham cracker crust. The richness of the cream cheese combined with the tartness of the cherry pie filling, served up cold, is a tasty finale to a satisfying dinner on the deck or. 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.

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