Variety to Producing Appetizing Cherry Rhubarb Cream Cheese Shortbread Dessert Bars
Hoping to dine Cherry Rhubarb Cream Cheese Shortbread Dessert Bars a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with helpful ways on cooking a Cherry Rhubarb Cream Cheese Shortbread Dessert Bars like a famous chef made.
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 do that.
To prepare an unforgettable Cherry Rhubarb Cream Cheese Shortbread Dessert Bars, here are the components required:
- Prepare of For the rhubarb puree.
- Take 3 cups of chopped rhubarb.
- Prepare 1/2 cup of sugar.
- You need 1/4 cup of water.
- You need of For the cream cheese shortbread.
- Take 5 oz of low-fat cream cheese.
- You need 1/2 cup of unsalted butter.
- Provide 2/3 cup of sugar.
- Provide 1/2 teaspoon of salt.
- Prepare 1 teaspoon of vanilla extract.
- You need 1 1/3 cups of flour.
- You need of For the rhubarb curd.
- You need 4 of eggs.
- Provide 3/4 cup of sugar.
- Get 1 cup of rhubarb puree.
- Prepare 1/2 can of pitted, dark, sweet, cherries in heavy syrup chopped.
- Take 1/3 cup of brown sugar.
- Provide of red dye.
- Use 2 teaspoons of vanilla extract.
- Take 3 tablespoons of lemon juice.
- Get of zest of 1 lemon.
- Get 1/2 teaspoon of salt.
- You need 1/2 cup of flour.
After readying the materials, next you are good to cook your 5-star Cherry Rhubarb Cream Cheese Shortbread Dessert Bars by following the instructions on this section:
- 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!.
Recipe : Cherry Rhubarb Cream Cheese Shortbread Dessert Bars
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