- 12
- 45 mins
- 65 mins
4/5
(1 Votes)
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
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.
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