STRAWBERRY-RHUBARB AND CREAM BARS
This bar is a wonderful combination of sweet strawberries and tart rhubarb, paired with a smooth, creamy filling and a shortbread crust. For an absolutely fabulous seasonal recipe, this is the way to go!
Provided by JessKnight
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator.
- Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack.
- Mix 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring the rhubarb mixture to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Let the filling cool and stir in strawberries.
- Beat cream cheese with confectioners' sugar in a bowl until smooth.
- Pour heavy cream into chilled metal bowl and whip with an electric mixer until fluffy and the cream holds soft peaks, about 3 minutes. Fold 1 cup of the whipped cream into the cream cheese mixture; reserve remaining whipped cream.
- Spread the cream cheese mixture over the cooled crust and top with the rhubarb mixture; spoon the remaining whipped cream over rhubarb layer. Refrigerate until set and thoroughly chilled, 3 to 4 hours; sprinkle with 2 tablespoons brown sugar.
Nutrition Facts : Calories 447.9 calories, Carbohydrate 46.7 g, Cholesterol 71.4 mg, Fat 28.4 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 15.1 g, Sodium 139.1 mg, Sugar 28.1 g
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James Whitehouse
[email protected]I'm not a big fan of rhubarb, but I loved these bars! The strawberries and cream really balanced out the tartness of the rhubarb.
Chaam chaam
[email protected]These bars were a bit time-consuming to make, but they were worth it! They were so delicious.
Terry Dewey
[email protected]I used frozen strawberries and rhubarb in these bars and they still turned out great! I will definitely be making them again.
Hemedi Shekomba
[email protected]I made these bars with gluten-free flour and they turned out great! They were just as delicious as the regular version.
Fazil Academy
[email protected]These bars were a bit too tart for my taste, but my husband loved them.
Steven Coleman
[email protected]I loved the combination of strawberries and rhubarb in these bars. The crust was also very good.
Scott R
[email protected]These bars were a bit bland. I think I would add some spices or extracts next time.
Nirjon Mia
[email protected]These bars were easy to make and tasted great! I would definitely make them again.
Kathy Cade
[email protected]The crust was a bit dry, but the filling was delicious.
Estelle Uzih
[email protected]These bars were a bit too sweet for my taste, but my kids loved them. I think I would use less sugar next time.
sr tamim
[email protected]I made these bars for a bake sale, and they sold out in minutes! They were so easy to make, and they tasted even better than I expected. I will definitely be making them again.
Ramsey Jane
[email protected]These bars were a hit at my potluck! Everyone raved about how delicious they were. I used fresh strawberries and rhubarb from my garden, and they really made the dish shine.
Amir Bhutta
[email protected]My family loved this recipe! The bars were sweet and tart, with a perfect balance of flavors. The crust was flaky and buttery, and the filling was thick and gooey. I will definitely be making these again.