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Cherry Rhubarb Cream Cheese Shortbread Dessert Bars. Here is how you achieve it. Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl.
Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have cherry rhubarb cream cheese shortbread dessert bars using 23 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cherry Rhubarb Cream Cheese Shortbread Dessert Bars:
- Make ready For the rhubarb puree
- Make ready 3 cups chopped rhubarb
- Make ready 1/2 cup sugar
- Take 1/4 cup water
- Make ready For the cream cheese shortbread
- Prepare 5 oz low-fat cream cheese
- Prepare 1/2 cup unsalted butter
- Take 2/3 cup sugar
- Make ready 1/2 teaspoon salt
- Prepare 1 teaspoon vanilla extract
- Make ready 1 1/3 cups flour
- Get For the rhubarb curd
- Prepare 4 eggs
- Take 3/4 cup sugar
- Get 1 cup rhubarb puree
- Make ready 1/2 can pitted, dark, sweet, cherries in heavy syrup chopped
- Take 1/3 cup brown sugar
- Take red dye
- Prepare 2 teaspoons vanilla extract
- Get 3 tablespoons lemon juice
- Make ready zest of 1 lemon
- Get 1/2 teaspoon salt
- Prepare 1/2 cup flour
Mix together cream cheese and sugar. Mix glaze ingredients and spread over bars as soon as they come out of the oven. 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.
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!
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. 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!
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