Strawberry-Rhubarb and Cream Bars

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in the refrigerator.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine flour, pecans, butter, and white sugar in a large bowl; press into the bottom of the prepared pan.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake crust in the preheated oven until golden brown, 18 to 20 minutes; cool on a wire rack.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, combine 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Cool filling, about 30 minutes; stir in strawberries.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Beat cream cheese and confectioners' sugar together in a medium bowl until smooth. Set aside.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Beat heavy cream in the chilled bowl with an electric mixer until holds soft peaks, about 3 minutes. Fold 1 cup whipped cream into cream cheese mixture; reserve remaining whipped cream.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Spread cream cheese mixture over crust; top with rhubarb mixture. Spoon remaining whipped cream over rhubarb layer. Refrigerate until set, 3 to 4 hours; sprinkle with 2 tablespoons brown sugar.'}

📊 Nutrition Facts

Per serving (16 servings total)