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!
Provided by JessKnight
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5h25m
Yield 16
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 447.9 calories, Carbohydrate 46.7 g, Cholesterol 71.4 mg, Fat 28.4 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 15.1 g, Sodium 139.1 mg, Sugar 28.1 g
STRAWBERRY RHUBARB CREAM
A friend gave me this recipe a long time ago. It's rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. -Norma DesRoches, Warwick, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.
Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 13mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY-RHUBARB CREAM DESSERT
A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party-not a crumb was left! -Sara Zignego, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from the heat; cool. Stir in strawberries., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar if desired.
Nutrition Facts : Calories 577 calories, Fat 38g fat (20g saturated fat), Cholesterol 95mg cholesterol, Sodium 183mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
STRAWBERRY RHUBARB CHEESECAKE BARS
These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. -Amanda Scarlati, Sandy, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans., Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust., Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour. , For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight. , Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
Nutrition Facts : Calories 215 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
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STRAWBERRY RHUBARB DESSERT BARS RECIPE | LAND O’LAKES
From landolakes.com
4.6/5 (51)Calories 170 per servingServings 24
- Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
- Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.
- Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
STRAWBERRY RHUBARB CRUMB BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.4/5 (21)Category DessertsCuisine AmericanTotal Time 3 hrs
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
- Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed– the mixture comes together easier with your hands than with a spoon. See photo above for a visual.
- You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)
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