Recipes Desserts Fruit Desserts Strawberry Dessert Recipes Strawberry-Rhubarb and Cream Bars 4.4 (15) 10 Reviews 3 Photos 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! Submitted by JessKnight Updated on February 16, 2022 Save Rate Print Share Close Add Photo 3 Prep Time: 30 mins Cook Time: 25 mins Additional Time: 4 hrs 30 mins Total Time: 5 hrs 25 mins Servings: 16 Yield: 1 9x13-inch dish Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings 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 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. I Made It Print 23 home cooks made it! Nutrition Facts (per serving) 448 Calories 28g Fat 47g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 448 % Daily Value * Total Fat 28g 36% Saturated Fat 15g 76% Cholesterol 71mg 24% Sodium 139mg 6% Total Carbohydrate 47g 17% Dietary Fiber 2g 7% Total Sugars 28g Protein 4g 8% Vitamin C 9mg 10% Calcium 82mg 6% Iron 1mg 7% Potassium 225mg 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.