STRAWBERRY RHUBARB CREAM DESSERT RECIPE

By ldelmas

Ingredients

• TOPPING:
• INGREDIENTS
• 2 2 2 cups all-purpose flour
• 1 1 1 cup chopped pecans
• 1 1 1 cup butter, melted
• 1/4 1/4 1/4 cup sugar
• 1 1 1 cup packed brown sugar
• 3 3 3 tablespoons cornstarch
• 5 5 5 cups chopped fresh or frozen rhubarb
• 1 1 1 cup sliced fresh strawberries
• 1 1 1 package (8 ounces) cream cheese, softened
• 1 1 1 cup confectioners' sugar
• 1-1/4 1-1/4 1-1/4 cups heavy whipping cream, whipped, divided
• Additional brown sugar, optional

Preparation

Step 1

DIRECTIONS
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.
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.
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. Yield: 12 servings.
Originally published as Strawberry-Rhubarb Cream Dessert in Taste of Home February/March 2008, p39
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NUTRITIONAL FACTS
1 piece: 577 calories, 38g fat (20g saturated fat), 95mg cholesterol, 183mg sodium, 56g carbohydrate (33g sugars, 3g fiber), 6g protein.