Directions:
- 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.
- 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. Garnish with additional brown sugar if desired. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 816.01 Kcal (3416 kJ) | ||
| Calories from fat | 318.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.34g | 54% | |
|---|---|---|---|
| Cholesterol | 60.39mg | 20% | |
| Sodium | 21.95mg | 1% | |
| Potassium | 208.14mg | 4% | |
| Total Carbs | 117.56g | 39% | |
| Sugars | 46.09g | 184% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 8.66g | 17% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1mg | 5% | |
| Calcium | 157.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 278.81 Kcal (1167 kJ) | ||
| Calories from fat | 108.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 54% | |
|---|---|---|---|
| Cholesterol | 20.63mg | 20% | |
| Sodium | 7.5mg | 1% | |
| Potassium | 71.11mg | 4% | |
| Total Carbs | 40.17g | 39% | |
| Sugars | 15.75g | 184% | |
| Dietary Fiber | 1.15g | 13% | |
| Protein | 2.96g | 17% | |
| Vitamin C | 4.1mg | 20% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 5% | |
| Calcium | 53.8mg | 16% | |
* 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.
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