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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