Bars, Strawberry-Rhubarb and Cream

Bars, Strawberry-Rhubarb and Cream
Bars, Strawberry-Rhubarb and Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups all-purpose flour

  • 1

    cup chopped pecans

  • 1

    cup butter, melted

  • 1/4

    cup white sugar

  • 1

    cup packed brown sugar

  • 3

    tablespoons corn syrup

  • 3

    tablespoons cornstarch

  • 5

    cups chopped rhubarb

  • 1

    cup sliced fresh strawberries

  • 1

    (8 ounce) package cream cheese, softened

  • 1

    cup confectioners' sugar

  • 1 1/4

    cups heavy whipping cream

  • 2

    tablespoons brown sugar (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator. Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan. Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack. Mix 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring the rhubarb mixture to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Let the filling cool and stir in strawberries. Beat cream cheese with confectioners' sugar in a bowl until smooth. Pour heavy cream into chilled metal bowl and whip with an electric mixer until fluffy and the cream holds soft peaks, about 3 minutes. Fold 1 cup of the whipped cream into the cream cheese mixture; reserve remaining whipped cream. Spread the cream cheese mixture over the cooled crust and top with the rhubarb mixture; spoon the remaining whipped cream over rhubarb layer. Refrigerate until set and thoroughly chilled, 3 to 4 hours; sprinkle with 2 tablespoons brown sugar.

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