Strawberry-Rhubarb and Cream Bars

Strawberry-Rhubarb and Cream Bars

JessKnight

"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

5 h 25 m servings 448 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 10
  1. 12 Ratings

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Most helpful positive review

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

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

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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...

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

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

I use cool whip instead of real whipping cream do it can last a little longer!! Great tasting dessert!!!

These are so good!!!! I cheated and used cool whip instead of making my own whipped cream, but they were exactly what I was wanting. Thanks!

i made the shortbread crust without pecans due to family members with nut allergies. The recipe makes enough shortbread crust for a 9x13 and an 8x8 in my opinion. People in my family love rhubar...

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!

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

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