Simple Way to Prepare Super Quick Homemade Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cherry rhubarb cream cheese shortbread dessert bars. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is something which I’ve loved my entire life. They’re fine and they look fantastic.

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

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

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