Strawberry-Rhubarb Cream Dessert Recipe

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Strawberry-Rhubarb Cream Dessert
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Ingredients
12
Count
Nutrition
597
Calories
Total time
65
Minutes
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 597.45 Kcal (2501 kJ)
Calories from fat 319.94 Kcal
% Daily Value*
Total Fat 35.55g 55%
Cholesterol 60.39mg 20%
Sodium 23.26mg 1%
Potassium 315.18mg 7%
Total Carbs 69.13g 23%
Sugars 46.02g 184%
Dietary Fiber 3.86g 15%
Protein 5.36g 11%
Vitamin C 13.1mg 22%
Vitamin A 0.2mg 6%
Iron 1.2mg 7%
Calcium 93.6mg 9%
Amount Per 100 g
Calories 316.17 Kcal (1324 kJ)
Calories from fat 169.32 Kcal
% Daily Value*
Total Fat 18.81g 55%
Cholesterol 31.96mg 20%
Sodium 12.31mg 1%
Potassium 166.79mg 7%
Total Carbs 36.59g 23%
Sugars 24.36g 184%
Dietary Fiber 2.04g 15%
Protein 2.83g 11%
Vitamin C 6.9mg 22%
Vitamin A 0.1mg 6%
Iron 0.6mg 7%
Calcium 49.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.1
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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