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Elemental ✨😭
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Rhubarb Shortbread Squares are the perfect warm weather treat. These didn’t last long at my house ❤️ ✨INGREDIENTS ✨ * 2 cups all-purpose flour  * 1/4 cup granulated sugar  * 1 cup cold butter  For the Filling * 2 cups granulated sugar  * 7 tbsp. all-purpose flour  * 1 cup heavy cream  * 3 eggs-room temperature  * 1 tsp vanilla extract  * 5 cups rhubarb(chopped fresh or frozen and thawed and drained)  For The Topping * 8 oz. cream cheese (softened)  * 1/2 cup granulated sugar  * 1/2 tsp. vanilla extract  * 1 cup heavy cream  * 1/2 Tsp. Cinnamon (optional for garnish) ✨INSTRUCTIONS✨ Crust: 1. Preheat oven to 350 degrees F 2. In a medium bowl whisk together the flour and sugar. 3. Cut in the cold butter until pea size uniform pieces are evenly distributed throughout the flour sugar mix. 4. Press the shortbread dough into a well oiled 13 x 9 baking pan 5. Bake 10 minutes until top is slightly browned. Set aside to cool. Filling: 1. In a large bowl mix the flour sugar, heavy cream, vanilla and eggs together with a large whisk until thoroughly mixed. Stir in the chopped rhubarb with a large wooden spoon until combined. 2. Pour evenly over the crust. 3. Bake at 350 degrees F for 40 minutes until custard is set and bubbles slightly. Remove from oven and cool to room temperature or lower. Topping: 1. In a medium, deep bowl mix together with an electric mixer: cream cheese, sugar and vanilla until the cream cheese is partially mixed in.  2. Now add the heavy cream and continue to mix on high until the topping thickens to a spreadable, thick, rich smooth texture. 3. Spread evenly over the cooled cake with a spatula. Refrigerate until serving. 4. Cut into 24 squares. About 2 x 2 inches square #rhubarb #rhubardrecipes #dessert #dessertbars #summerdessert
Rhubarb Shortbread Squares are the perfect warm weather treat. These didn’t last long at my house ❤️ ✨INGREDIENTS ✨ * 2 cups all-purpose flour * 1/4 cup granulated sugar * 1 cup cold butter For the Filling * 2 cups granulated sugar * 7 tbsp. all-purpose flour * 1 cup heavy cream * 3 eggs-room temperature * 1 tsp vanilla extract * 5 cups rhubarb(chopped fresh or frozen and thawed and drained) For The Topping * 8 oz. cream cheese (softened) * 1/2 cup granulated sugar * 1/2 tsp. vanilla extract * 1 cup heavy cream * 1/2 Tsp. Cinnamon (optional for garnish) ✨INSTRUCTIONS✨ Crust: 1. Preheat oven to 350 degrees F 2. In a medium bowl whisk together the flour and sugar. 3. Cut in the cold butter until pea size uniform pieces are evenly distributed throughout the flour sugar mix. 4. Press the shortbread dough into a well oiled 13 x 9 baking pan 5. Bake 10 minutes until top is slightly browned. Set aside to cool. Filling: 1. In a large bowl mix the flour sugar, heavy cream, vanilla and eggs together with a large whisk until thoroughly mixed. Stir in the chopped rhubarb with a large wooden spoon until combined. 2. Pour evenly over the crust. 3. Bake at 350 degrees F for 40 minutes until custard is set and bubbles slightly. Remove from oven and cool to room temperature or lower. Topping: 1. In a medium, deep bowl mix together with an electric mixer: cream cheese, sugar and vanilla until the cream cheese is partially mixed in. 2. Now add the heavy cream and continue to mix on high until the topping thickens to a spreadable, thick, rich smooth texture. 3. Spread evenly over the cooled cake with a spatula. Refrigerate until serving. 4. Cut into 24 squares. About 2 x 2 inches square #rhubarb #rhubardrecipes #dessert #dessertbars #summerdessert

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