1. Recipes

How to Make Strawberry-Rhubarb and Cream Bars - A Step-by-Step Guide

Strawberry-rhubarb season is one of the most exciting times of the year for bakers and chefs. The bright red strawberries and tangy rhubarb make for a perfect combination in a variety of dishes, but one of the best ways to enjoy this classic pairing is in a creamy, decadent dessert. These Strawberry-Rhubarb and Cream Bars are a delightful treat that are sure to become a new favorite in your household.

When the sweet and juicy strawberries are combined with the tartness of the rhubarb,...

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Ingredients

  • 2 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 cup butter, melted
  • ¼ cup white sugar
  • 1 cup packed brown sugar (Optional)
  • 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 ¼ cups heavy whipping cream
  • 2 tablespoons brown sugar (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 4 hrs 30 mins
  • Total Time: 5 hrs 25 mins
  • Servings: 16
  • Yield: 1 9x13-inch dish

  • 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.

    • Nutrition

    448 cal.

    • Total Fat: 28g
    • Saturated Fat: 15g
    • Cholesterol: 71mg
    • Sodium: 139mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 2g
    • Total Sugars: 28g
    • Protein: 4g
    • Vitamin C: 9mg
    • Calcium: 82mg
    • Iron: 1mg
    • Potassium: 225mg

    Categories

    Dessert recipes
    Baking recipes
    Bar recipes
    Fruit recipes
    Creamy recipes