Strawberry-Rhubarb and Cream Bars

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

Ingredients

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 2 tablespoons brown sugar
• 1 cup confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons corn syrup
• 1 cup butter, melted
• 3 tablespoons cornstarch
• 1 cup sliced fresh strawberries
• 5 cups chopped rhubarb
• 0.25 cup white sugar
• 1.25 cups heavy whipping cream

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.