Strawberry-Rhubarb and Cream Bars
Description
This strawberry-rhubarb and cream bars recipe pairs sweet strawberries and tart rhubarb with a smooth, creamy filling inside a shortbread-pecan crust.
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
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in the refrigerator.
2
Combine flour, pecans, butter, and white sugar in a large bowl; press into the bottom of the prepared pan.
3
Bake crust in the preheated oven until golden brown, 18 to 20 minutes; cool on a wire rack.
4
Meanwhile, combine 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Cool filling, about 30 minutes; stir in strawberries.
5
Beat cream cheese and confectioners' sugar together in a medium bowl until smooth. Set aside.
6
Beat heavy cream in the chilled bowl with an electric mixer until holds soft peaks, about 3 minutes. Fold 1 cup whipped cream into cream cheese mixture; reserve remaining whipped cream.
7
Spread cream cheese mixture over crust; top with rhubarb mixture. Spoon remaining whipped cream over rhubarb layer. Refrigerate until set, 3 to 4 hours; sprinkle with 2 tablespoons brown sugar.