Strawberry-Rhubarb Cream Dessert |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is a recipe I'd like to try when fresh rhubarb and strawberries are in season. This needs to refrigerate for 3-4 hours. Ingredients:
2 cups all-purpose flour |
1 cup pecans, chopped |
1 cup butter, melted |
1/4 cup sugar |
1 cup packed brown sugar |
3 tablespoons cornstarch |
5 cups fresh rhubarb, chopped |
1 cup fresh strawberries, sliced |
1 (8 ounce) package cream cheese, softened |
1 cup confectioners' sugar |
1 1/4 cups heavy whipping cream, whipped and divided |
additional brown sugar (optional) |
Directions:
1. In small bowl, combine the flour, pecans, butter and sugar.
2. Press into a greased 13-inch by 9-inch by 2-inch baking dish.
3. Bake at 350 degrees for 18-20 minutes or until golden brown.
4. Cool on a wire rack.
5. In large saucepan, combine brown sugar and cornstarch.
6. Stir in rhubarb until combined.
7. Bring to a boil over medium heat, stirring often.
8. Reduce heat; cook and stir for 4-5 minutes or until thick.
9. Remove from heat; cool.
10. Stir in strawberries.
11. In small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
12. Fold in 1 cup whipped cream.
13. Spread over crust; top with rhubarb mixture.
14. Spread with remaining whipped cream.
15. Refrigerate for 3-4 hours before serving.
16. Garnish with additional brown sugar if desired.
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