• 12servings
  • 65minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 cup chopped pecans

  3. 1 cup butter, melted

  4. 1/4 cup sugar


  6. 1 cup packed brown sugar

  7. 3 tablespoons cornstarch

  8. 5 cups chopped fresh or frozen rhubarb

  9. 1 cup sliced fresh strawberries

  10. 1 package (8 ounces) cream cheese, softened

  11. 1 cup confectioners' sugar

  12. 1-1/4 cups heavy whipping cream, whipped, divided

  13. Additional brown sugar, optional

Instructions Jump to Ingredients ↑

  1. Strawberry-Rhubarb Cream Dessert Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.


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