adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Strawberry-Rhubarb and Cream Bars
Strawberry-Rhubarb and Cream Bars
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
325 minutes
Delicious strawberry-rhubarb dessert with creamy filling and pecan shortbread crust.
Ingredients:
  • 2 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 cup butter, melted
  • 0.25 cup white sugar
  • 1 cup packed brown sugar
  • 3 tablespoons corn syrup
  • 3 tablespoons cornstarch
  • 5 cups chopped rhubarb
  • 1 cup sliced fresh strawberries
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1.25 cups heavy whipping cream
  • 2 tablespoons brown sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) while you grease a 9x13-inch baking pan and chill a metal bowl in the refrigerator.
  • Combine flour, pecans, butter, and white sugar in a bowl, then firmly press the mixture into the bottom of the prepared baking pan.
  • Bake the crust in the preheated oven for 18-20 minutes or until golden brown; then let it cool in the pan on a wire rack.
  • Combine the brown sugar, corn syrup, and cornstarch in a saucepan, then mix in the rhubarb. Bring the mixture to a boil, then simmer until thickened for 4 to 5 minutes, stirring frequently. Allow the filling to cool before gently folding in the strawberries.
  • Whisk cream cheese and confectioners' sugar in a bowl until creamy.
  • In a chilled metal bowl, whip heavy cream with an electric mixer for about 3 minutes until fluffy with soft peaks. Fold in 1 cup of the whipped cream into the cream cheese mixture; set aside the rest of the whipped cream.
  • Smooth the luscious cream cheese mixture onto the cooled crust and layer it with the delicious rhubarb mixture. Then generously dollop the remaining whipped cream over the rhubarb layer. Allow it to set and chill in the refrigerator for 3 to 4 hours until perfectly cool. Just before serving, sprinkle 2 tablespoons of brown sugar on top for added sweetness. Enjoy!

Similar Recipes