Strawberry-Rhubarb and Cream Bars

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!

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 448 Calories

Ingredients

• 2 cups all-purpose flour
• 1 cup chopped pecans
• ¼ cup white sugar
• 1 cup confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons corn syrup
• 1 cup butter, melted
• 3 tablespoons cornstarch
• 1 ¼ cups heavy whipping cream
• 1 cup sliced fresh strawberries
• 2 tablespoons brown sugar (Optional)
• 5 cups chopped rhubarb
• 1 cup packed brown sugar (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator.

Step 2

Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.

Step 3

Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack.

Step 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.

Step 5

Beat cream cheese with confectioners' sugar in a bowl until smooth.

Step 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.

Step 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.