Name: Strawberry-Rhubarb Cream Dessert
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 2 cups all-purpose flour -; 1 cup chopped pecans -; 1 cup butter, melted -; 1/4 cup sugar -; Topping: -; 1 cup packed brown sugar -; 3 tablespoons cornstarch -; 5 cups chopped fresh or frozen rhubarb -; 1 cup sliced fresh strawberries -; 1 package (8 ounces) cream cheese, softened -; 1 cup confectioners' sugar -; 1-1/4 cups heavy whipping cream, whipped, divided -; Additional brown sugar, optional -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry-Rhubarb Cream Dessert

1. 2 cups all-purpose flour -

2. 1 cup chopped pecans -

3. 1 cup butter, melted -

4. 1/4 cup sugar -

5. Topping: -

6. 1 cup packed brown sugar -

7. 3 tablespoons cornstarch -

8. 5 cups chopped fresh or frozen rhubarb -

9. 1 cup sliced fresh strawberries -

10. 1 package (8 ounces) cream cheese, softened -

11. 1 cup confectioners' sugar -

12. 1-1/4 cups heavy whipping cream, whipped, divided -

13. Additional brown sugar, optional -

How to cook deliciously - Strawberry-Rhubarb Cream Dessert

1. Stage

In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack.

2. Stage

In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from the heat; cool. Stir in strawberries.

3. Stage

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar if desired.