Cherry Rhubarb Cream Cheese Shortbread Dessert Bars. This recipe for Rhubarb Cream Cheese Bars is a fairly new one for our family, as Mom first shared it just last spring. Everyone immediately liked its sweet and tart combo. And I appreciate that it has just enough cream cheese to impart creamy decadence, but not enough to keep you from having a.

These bars combines the velvety richness of cheesecake with fresh tangy rhubarb for a delicious dessert that everyone will love. Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture. 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

Prepare of For the rhubarb puree.
You need 3 cups of chopped rhubarb.
Prepare 1/2 cup of sugar.
You need 1/4 cup of water.
It's of For the cream cheese shortbread.
Prepare 5 oz of low-fat cream cheese.
You need 1/2 cup of unsalted butter.
It's 2/3 cup of sugar.
You need 1/2 teaspoon of salt.
Prepare 1 teaspoon of vanilla extract.
It's 1 1/3 cups of flour.
You need of For the rhubarb curd.
It's 4 of eggs.
It's 3/4 cup of sugar.
It's 1 cup of rhubarb puree.
Prepare 1/2 can of pitted, dark, sweet, cherries in heavy syrup chopped.
It's 1/3 cup of brown sugar.
It's of red dye.
You need 2 teaspoons of vanilla extract.
You need 3 tablespoons of lemon juice.
You need of zest of 1 lemon.
You need 1/2 teaspoon of salt.
It's 1/2 cup of flour.

Turn these bars into a decadent dessert. Serve larger squares on dessert plates drizzled with caramel sauce, then add soft whipped cream and an edible flower to dazzle guests. These Cherry Cream Cheese Bars are the perfect dessert for celebrating a special, but also easy enough to be your new everyday favorite. A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars step by step

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!.

The shortbread crust and creamy sweet-tart layers went over big at a family party—not a crumb was left! This is a delicious cherry dessert, and it is easy to make. Cherry pie filling tops a sweetened cream cheese layer with a buttery graham cracker crust. The richness of the cream cheese combined with the tartness of the cherry pie filling, served up cold, is a tasty finale to a satisfying dinner on the deck or. Serve these at any summer party or celebration where there is a.