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Strawberry-Rhubarb Cream Dessert

 Strawberry-Rhubarb Cream Dessert
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
12 ServingsPrep: 45 min. Bake: 20 min. + chilling


  • 2 cups 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

2 of 2

Strawberry-Rhubarb Cream Dessert (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.