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!
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)
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 448 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat15g | 76% |
Cholesterol71mg | 24% |
Sodium139mg | 6% |
Total Carbohydrate47g | 17% |
Dietary Fiber2g | 7% |
Total Sugars28g | |
Protein4g | |
Vitamin C9mg | 47% |
Calcium82mg | 6% |
Iron1mg | 7% |
Potassium225mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this