This strawberry-rhubarb and cream bars recipe pairs sweet strawberries and tart rhubarb with a smooth, creamy filling inside a shortbread-pecan crust.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
448 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in the refrigerator.
Step 2
Mix flour, pecans, butter, and white sugar together in a large bowl until well combined; press mixture into the bottom of the prepared pan.
Step 3
Bake crust in the preheated oven until golden brown, 18 to 20 minutes; cool on a wire rack.
Step 4
Mix 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring mixture to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Let filling cool; stir in strawberries.
Step 5
Beat cream cheese with confectioners' sugar in a medium bowl until smooth. Set aside.
Step 6
Pour heavy cream into chilled metal bowl; whip with an electric mixer until cream holds soft peaks, about 3 minutes. Fold 1 cup whipped cream into cream cheese mixture; reserve remaining whipped cream.
Step 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.