Strawberry-Rhubarb and Cream Bars |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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! Ingredients:
2 cups all-purpose flour |
1 cup chopped pecans |
1 cup butter, melted |
1/4 cup white sugar |
1 cup packed brown sugar |
3 tablespoons corn syrup |
3 tablespoons cornstarch |
5 cups chopped rhubarb |
1 cup sliced fresh strawberries |
1 (8 ounce) package cream cheese, softened |
1 cup confectioners' sugar |
1 1/4 cups heavy whipping cream |
2 tablespoons brown sugar (optional) |
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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