STRAWBERRY RHUBARB CREAM DESSERT

By jarren

Ingredients

• Base:
• 2 cups all-purpose flour
• 1 cup pecans, chopped
• 1 cup butter, melted
• 1/4 cup sugar
• Topping:
• 1 cup packed brown sugar
• 3 tablespoons cornstarch
• 5 cups fresh rhubarb, chopped
• 1 cup fresh strawberries, sliced
• 1 (8 ounce) packages cream cheese, softened
• 1 cup confectioners' sugar
• 1 1/4 cups heavy whipping cream, whipped and divided additional brown sugar (optional)

Preparation

Step 1

In small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-inch by 9-inch by 2-inch baking dish.

Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.

In 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 thick. Remove from heat; cool.
Stir in strawberries.

In small mixing 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