"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
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packed brown sugar
sliced fresh strawberries
1 (8 ounce) package
cream cheese, softened
1 1/4 cups
heavy whipping cream
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.
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.
thanks Jess, this is a fabulous dessert. not too sweet and a little tart. i would definitely make this over and over.
Quite nce, but a lot of effort needed. Great for a ladies tea, but think I would pefer with differen bottom crust...
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry-Rhubarb and Cream Bars
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 256
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