How to Make Homemade Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, cherry rhubarb cream cheese shortbread dessert bars. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook cherry rhubarb cream cheese shortbread dessert bars using 23 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cherry Rhubarb Cream Cheese Shortbread Dessert Bars:

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

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