Prep 45 mins
Cook 20 mins
I found this recipe in an old Taste of Home magazine. I don't recall who submitted the recipe, but I tried it today, and it was delicious. I did make a 2 changes.....I added a little more sugar when I cooked the rhubarb along with a few drops of red food coloring to make it "prettier". I also used Cool Whip instead of whipping my own cream. I especially love the first layer (crust) which I could have eaten all alone !!
- 2 cups flour, all-purpose
- 1 cup pecans, chopped
- 1 cup butter, melted
- 1⁄4 cup sugar
- 1 cup brown sugar, packed
- 3 tablespoons cornstarch
- 5 cups fresh rhubarb (can also use frozen)
- 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
- brown sugar (optional for garnish)
- In a small bowl, combine the flour, pecans, butter, and sugar.
- Press into a greased 13"x9"x2" baking dish.
- Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
- Topping: In a large saucepan, combine brown sugar and cornstarch.Stir in rhubarb until combined. Bring to a boil, stirring often. Reduce heat and cook until thickened and the rhubarb is tender. (This is where I also add a few drops of red food coloring to "pep it up" a bit) When done, remove from heat and cool. When cool, stir in the sliced strawberries.
- Filling: In a small mixing bowl , beat cream cheese and confectioners sugar until smooth.Fold in 1 cup of whipped cream.
- Spread the filling over the cooled crust, top with the cooled rhubarb mixture. Spread the remaining whipped cream on top of the rhubarb layer.
- Garnish with some additional brown sugar ( I also added some extra sliced strawberries as garnish).
- Refrigerate for 3-4 hours before serving.
This recipe is .WAY to sweet. Sugar could be cut in half.