Strawberry-Rhubarb Cream Dessert

By 1For_Him

Ingredients

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

Preparation

Step 1

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.