READY IN 5+ hrs

Strawberry-Rhubarb and Cream Bars

Read Reviews (5)

"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!" — JessWaka

Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 25 mins
READY IN 5 hrs 25 mins

Reviews More Reviews

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.

—Jean

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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.

—evenstareleni

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6 Ratings

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.

—sandyj

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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...

—edesia

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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.

—Alicia1212

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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.

Nutritional Information

Strawberry-Rhubarb and Cream Bars

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 448
Calories from Fat: 256

% Daily Value *
Total Fat 28.4g 44 %
Saturated Fat 15.1g 76 %
Cholesterol 71mg 24 %
Sodium 139mg 6 %
Potassium 225mg 6 %
Total Carbohydrates 46.7g 15 %
Dietary Fiber 2g 8 %
Protein 4.2g 8 %
Sugars 28.1g
Vitamin A 17 %
Vitamin C 16 %
Calcium 10 %
Iron 13 %
Thiamin 19 %
Niacin 15 %
Vitamin B6 3 %
Magnesium 8 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.