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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! —Sara Zignego, Hartford, Wisconsin
  • Total Time
    Prep: 1 hour + chilling
  • Makes
    12 servings

Ingredients

  • 2 cups 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

  • 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.
Nutrition Facts
1 piece: 577 calories, 38g fat (20g saturated fat), 95mg cholesterol, 183mg sodium, 56g carbohydrate (33g sugars, 3g fiber), 6g protein.

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Reviews

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Average Rating:
  • LauraManning
    Aug 23, 2020

    No comment left

  • Lisa
    Jul 29, 2020

    Couldn’t find fresh or frozen rhubarb so I used frozen tart cherries. I used 4 cups of cherries and 2 cups of fresh strawberries. I also whipped up a pint of heavy cream and added 1 1/2 tsp of vanilla so I would have more for the final topping. It came out amazing!

  • mebaumert
    May 21, 2020

    Nice flavor. Used 7 cups of rhubarb with the same 1 cup of brown sugar with a dash of salt. Not an overly sweet dessert, which is a nice surprise.

  • wheatley1
    Jun 24, 2019

    Can this dessert be frozen

  • D.
    Jun 7, 2019

    I've been making a very similar recipe for years and I use frozen rhubarb and frozen strawberries without the added sugar in some brands of frozen fruits. The chopped pecans in the crust are the secret, at least as far as my family is concerned. My husband buys bulk organic pecans during the Christmas holiday and then after a couple of months we freeze them (in the shells). Then when I want them, he shells them for me (gives him something to do now that he's a retired fireman :) He likes to help so it's a good recipe for both of us!

  • Julie
    Jun 18, 2018

    I noticed that the rhubarb only cooks for about 5 minutes. Is that enough to cook the rhubarb?

  • Mary
    May 27, 2018

    I want to make this - it sounds great, but one quick question. Doesn't the whipping cream need to be sweetened? Especially for the topping? Do you just follow a regular recipe for whipped cream?

  • ladiana50
    Apr 30, 2018

    TanyaBFN just omit the nuts..that is all you have to do...

  • Brenda
    Apr 29, 2018

    AMAZING!! This is easier than it looks! It is the best dessert I have ever made!! I've made many desserts in the last 35 years! It is beautiful too! Great for any occasion! Follow recipe exactly as it says!!

  • TanyaVDB
    Apr 19, 2018

    How could you make the crust without nuts? Any suggestions? Thanks