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Strawberry-Rhubarb Cream Dessert
From: Taste Of Home February and March 2008
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2 cups all-purpose flour |
1 cup chopped pecans |
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1 cup butter, melted |
1/4 cup sugar |
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1 cup packed brown sugar |
3 tablespoons cornstarch |
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5 cups chopped freash or frozen rhubard |
2 cup sliced freash strawberries |
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1 package (8ounces) cream cheese, softened |
1 cup confections' sugar |
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1-1/4 cups heavy whipping cream, whipped, divided |
Additional brown sugar, optional. In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-inch X 9-inch X 2-inch baking dish. Bake at 350 degrees 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, stiring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from heat; cool. Stir in strawberries.
In a 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. Yield: 12 servings.
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