Summer Fruit Cream Cheese Dessert |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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Rhubarb and strawberries or raspberries are great combinations-screaming SUMMER. Here is a dessert that will bring a smile even in the midst of the heat and humidity-a trip to the berry patch will be worth the effort in the blazing sun. yummo. COOKING TIME INCLUDES CHILLING TIME-plan ahead. Ingredients:
2 cups flour |
1 cup chopped pecans |
1 cup butter, melted |
1/4 cup sugar |
1 cup packed brown sugar |
3 tablespoons cornstarch |
5 cups chopped rhubarb (fresh or frozen) |
1 cup sliced fresh strawberries |
1 (8 ounce) package cream cheese, softened |
1 cup powdered sugar |
1 1/4 cups whipping cream, whipped, divided |
brown sugar (optional) |
Directions:
1. Preheat oven to 350; grease a 13x9 pan; set aside.
2. In a small bowl, combine crust ingredients; press into prepared pan; bake for 18-20 minutes (golden brown); cool.
3. In a large sauce pan, combine sugar & cornstarch; stir in rhubarb; bring to a boil (medium heat), stirring often; reduce heat, cook & stir for 4-5 more minutes -thickened; remove from heat, cool.
4. Stir in strawberries; set aside.
5. In a small mixing bowl, beat cream cheese and powdered sugar (smooth); fold in one cup of the WHIPPED cream; spread over crust; top with rhubarb-berry mixture; spread with with remaining whipped cream.
6. Chill for 3-4 hours before serving.
7. Garnish with a sprinkle of brown sugar if desired.
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