Strawberry-Rhubarb Cream Dessert Recipe
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup chopped pecans
- 1 cup butter, melted
- 1/4 cup sugar
- 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
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Strawberry-Rhubarb Cream Dessert(8)
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I have made this recipe several times. It is without a doubt my absolute favorite dessert.
This has got to be one of our favorites!!!!
Thanks for sharing...
I feel the topping really takes away from the rhubarb flavor. I prefer having the rhubarb as the strongest.
I love trying new rhubarb recipes and this was a super easy and very delicious one. My whole family loved it and requested I make again!!!
I've made this a few times,,, and always get good reviews and requests for the recipe....
Thanks,,, I love it!!!
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