Strawberry Rhubarb And Cream Bars Recipes

STRAWBERRY RHUBARB DESSERT BARS

Steps:

• Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
• Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
• Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
• Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
• Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
• Set aside 1 1/2 cups of crumb mixture.
• Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
• Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
• Cool completely (I pop pan in fridge for a bit if I'm short on time).
• Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.

STRAWBERRY-RHUBARB AND CREAM BARS

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.

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

RHUBARB CUSTARD BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

STRAWBERRY RHUBARB CHEESECAKE BARS

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.