Strawberry-Rhubarb and Cream Bars recipe
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Ingredients
- 2 cups all-purpose flour 1 cup chopped pecans 1 cup butter, melted ¼ 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 ¼ cups heavy whipping cream 2 tablespoons brown sugar
Nutrition Info
- 447.9 caloriescarbohydrate: 46.7 gcholesterol: 71.4 mgfat: 28.4 gfiber: 2 gprotein: 4.2 gsaturatedFat: 15.1 gservingSize: -sodium: 139.1 mgsugar: 28.1 gtransFat: : -unsaturatedFat: : -
Directions Strawberry-Rhubarb and Cream Bars
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator.
Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.
Bake the crust in the preheated oven until golden brown, 18 to 20 minutes, cool in pan on wire rack.
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.
Beat cream cheese with confectioners' sugar in a bowl until smooth.
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.
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.