Strawberry-Rhubarb Cream Dessert

By á-6994

Ingredients

• Topping:
• 2 cups flour
• 1 cups chopped pecans
• 1 cup butter, melted
• 1/4 cup sugar
• 1 cup packed light brown sugar
• 3 tbsp cornstarch
• 5 cups chopped fresh or frozen rhubarb
• 1 cup sliced strawberries
• 1 pkg (8 oz) cream cheese, softened
• 1-1/4 cups heavy whipping cream, whipped, divided

Details

Servings 12
Preparation time 45mins
Cooking time 65mins

Preparation

Step 1

In a small mixing bowl, combine the flour, pecans, butter and sugar. Press into a greased 13x9 baking dish. Bake at 350 deg for 18-20 mins or until golden brown. Cool.

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

In a small mixing bowl, beat cream cheese and confectioners sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Top rhubarb layer with remaining whipped cream.

Refrigerate for 3-4 hours before serving.