Strawberry-Rhubarb and Cream Bars

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place a metal mixing bowl in the freezer to chill. (5 minutes)

Recipe View 5 mins In a large bowl, combine flour, pecans, melted butter, and granulated sugar. Press the mixture evenly into the bottom of the prepared baking pan. (5 minutes)

Recipe View 30 mins Bake the crust in the preheated oven until golden brown, 18 to 20 minutes. Let cool completely in the pan on a wire rack. (30 minutes)

Recipe View 20 mins In a medium saucepan, whisk together 1 cup brown sugar, corn syrup, and cornstarch. Stir in the chopped rhubarb. Bring the mixture to a boil over medium heat, then reduce heat to low and cook, stirring frequently, until the rhubarb is softened and the mixture has thickened, about 4 to 5 minutes. Remove from heat and gently stir in the sliced strawberries. Let the filling cool completely. (20 minutes)

Recipe View 3 mins In a mixing bowl, beat the softened cream cheese with confectioners' sugar until smooth and creamy. (3 minutes)

Recipe View 5 mins Pour heavy cream into the chilled metal bowl. Using an electric mixer, whip the cream until it forms soft peaks, about 3 minutes. Gently fold 1 cup of the whipped cream into the cream cheese mixture. Reserve the remaining whipped cream for topping. (5 minutes)

Recipe View 5 mins Spread the cream cheese mixture evenly over the cooled shortbread crust. Top with the cooled strawberry-rhubarb mixture. Spoon the remaining whipped cream over the rhubarb layer. (5 minutes)

Recipe View 4 hrs Refrigerate the bars until set and thoroughly chilled, at least 3 to 4 hours. Before serving, sprinkle the top with 2 tablespoons of brown sugar. Cut into bars and enjoy! (240 minutes)