Strawberry-Rhubarb and Cream Bars Recipe - Allrecipes.com
Strawberry-Rhubarb and Cream Bars Recipe
  • READY IN 5+ hrs

Strawberry-Rhubarb and Cream Bars

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch dish Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    5 hrs 25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator.
  2. Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.
  3. Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack.
  4. 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.
  5. Beat cream cheese with confectioners' sugar in a bowl until smooth.
  6. 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.
  7. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 18, 2012

Excellent recipe. I probably added an extra cup of strawberries and only used 1/2 butter for the crust to make sure it wouldn't be greasy. It turned out lovely. Thanks so much.

 
Most Helpful Critical Review
Sep 04, 2012

Quite nce, but a lot of effort needed. Great for a ladies tea, but think I would pefer with differen bottom crust...

 

9 Ratings

Jun 30, 2012

This recipe is excellent! I have made it twice so far. The first time it was a huge hit, the second trial is sitting in my fridge now cooling off. This second one I only had whole wheat flour in the cupboard, so the shortbread "blondie" is pretty dark, and tastes kind of "healthy" except for the cup of butter that is holding it all together. I would not change a thing about this recipe- it is not too sweet and is nicely rich without being too heavy like cheesecake is heavy.

 
Jul 05, 2012

thanks Jess, this is a fabulous dessert. not too sweet and a little tart. i would definitely make this over and over.

 
Jun 25, 2013

I don't know what I did but my bars turned out really runny in the middle. I was disappointed! It was very time consuming and many steps!

 
Jun 10, 2013

I've been looking for some different recipes for Rhubarb and this recipes is excellent. Didn't change a thing. I differently will be making this one again. Thanks karenkeck

 
Jul 24, 2012

This was very good and I will be making it again. I halved the recipe and made it in a smaller pan. I used one small carton of extra creamy whipped topping in place of whipping the cream myself. I also probably used more strawberries than the recipe states because I didn't measure them. I brought it to a family function and all I brought home with me was an empty pan.

 

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Nutrition

  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 46.7 g
  • 15%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

JessKnight
11 Followers 0 Saved Recipes
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