Cherry Rhubarb Cream Cheese Shortbread Dessert Bars. Creamy rhubarb filling is flanked top and bottom by a caramel-like crumbly mixture. 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.

I love rhubarb, especially in the spring. You might also enjoy these rhubarb delights: Strawberry Rhubarb Bar Rhubarb Apple Crunch Rhubarb Cherry Jam. These Cherry Cream Cheese Bars are the perfect dessert for celebrating a special, but also easy enough to be your new everyday favorite. You can have 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

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

Once the whole thing is cooled, these Cherry Cream Cheese Bars get a drizzle of confectioners' sugar glaze for a finished sweet touch. These Rhubarb Cream Cheese Bars are easy to make and so delicious. The perfect combination of sweet and tart, this rhubarb dessert is great for Everyone immediately liked its sweet and tart combo. Browse my blog for all the best rhubarb recipes Cherry-rhubarb Pie Bars With All Purpose Flour, Pistachios, Sugar, Baking Powder, Salt, Lemon, Unsalted Butter, Egg, Vanilla Extract, Rhubarb.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars instructions

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!.

Layers of cream cheese and cherry pie filling sandwiched between crumb layers and drizzled with icing. The bottom crust was absolutely amazing and just the right amount of cream cheese and cherries! I followed the recipe exactly as written! Delicious Cherry Cheesecake Bars made with a coconutty shortbread crust that tastes just like a macaroon! A tasty, chilled summertime dessert I have to admit these dreamy Cherry Cheesecake Bars are a welcomed departure from squash.