Strawberry-Rhubarb Cream Dessert

READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In small bowl, combine the flour, pecans, butter and sugar.
  • Press into a greased 13-inch by 9-inch by 2-inch baking dish.
  • Bake at 350 degrees for 18-20 minutes or until golden brown.
  • Cool on a wire rack.
  • In 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 thick.
  • Remove from heat; cool.
  • Stir in strawberries.
  • In 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.
  • Garnish with additional brown sugar if desired.
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