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Strawberry-Rhubarb Cream Dessert

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“This is a recipe I'd like to try when fresh rhubarb and strawberries are in season. Recipe is from Taste of Home. This needs to refrigerate for 3-4 hours.”
READY IN:
1hr 5mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In small bowl, combine the flour, pecans, butter and sugar.
  2. Press into a greased 13-inch by 9-inch by 2-inch baking dish.
  3. Bake at 350 degrees for 18-20 minutes or until golden brown.
  4. Cool on a wire rack.
  5. In large saucepan, combine brown sugar and cornstarch.
  6. Stir in rhubarb until combined.
  7. Bring to a boil over medium heat, stirring often.
  8. Reduce heat; cook and stir for 4-5 minutes or until thick.
  9. Remove from heat; cool.
  10. Stir in strawberries.
  11. In small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
  12. Fold in 1 cup whipped cream.
  13. Spread over crust; top with rhubarb mixture.
  14. Spread with remaining whipped cream.
  15. Refrigerate for 3-4 hours before serving.
  16. Garnish with additional brown sugar if desired.

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