If you like Strawberry-Rhubarb pie, you will love Strawberry-Rhubarb Cream Dessert!
Strawberry-Rhubarb Cream Dessert
Ingredients
2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted
1/4 cup sugar
Topping:
1 cup packed brown sugar
3 tablespoons cornstarch
5 cups chopped fresh or frozen rhubarb
1 cup sliced fresh strawberries
1 – 8 ounce package cream cheese, softened
1 cup confectioners’ sugar
1-1/4 cups heavy whipping cream, whipped, divided
Directions
~Preheat oven at 350°.
~In a small bowl, combine the flour, pecans, butter, and sugar. Press into a greased 13-in. x 9-in. baking dish. Bake 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.