Strawberry-Rhubarb Cream Dessert |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party…not a crumb was left! &dmash;Sara Zignego, Hartford, Wisconsin Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup chopped pecans |
1 cup butter, melted |
1/4 cup sugar |
topping: |
1 cup packed brown sugar |
3 tablespoons cornstarch |
5 cups chopped fresh or frozen rhubarb |
1 cup sliced fresh strawberries |
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
1-1/4 cups heavy whipping cream, whipped, divided |
additional brown sugar, optional |
Directions:
1. 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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