How to Cook Yummy Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

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Cherry Rhubarb Cream Cheese Shortbread Dessert Bars.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

Believe it or not this is a simple recipe just bearing in mind the other ones. I think the hardest share is to locate the best ingredients as a result you can enjoy the tasty Cherry Rhubarb Cream Cheese Shortbread Dessert Bars for your dinner with your associates or family. You can cook Cherry Rhubarb Cream Cheese Shortbread Dessert Bars using 23 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

  1. Prepare of For the rhubarb puree.
  2. It's of chopped rhubarb.
  3. You need of sugar.
  4. You need of water.
  5. Prepare of For the cream cheese shortbread.
  6. You need of low-fat cream cheese.
  7. Prepare of unsalted butter.
  8. Prepare of sugar.
  9. It's of salt.
  10. Prepare of vanilla extract.
  11. It's of flour.
  12. It's of For the rhubarb curd.
  13. You need of eggs.
  14. It's of sugar.
  15. You need of rhubarb puree.
  16. It's of pitted, dark, sweet, cherries in heavy syrup chopped.
  17. You need of brown sugar.
  18. You need of red dye.
  19. Prepare of vanilla extract.
  20. Prepare of lemon juice.
  21. You need of zest of 1 lemon.
  22. It's of salt.
  23. You need of flour.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars instructions

  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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