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Strawberry-Rhubarb Cream Dessert

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“I found this recipe in an old Taste of Home magazine. I don't recall who submitted the recipe, but I tried it today, and it was delicious. I did make a 2 changes.....I added a little more sugar when I cooked the rhubarb along with a few drops of red food coloring to make it "prettier". I also used Cool Whip instead of whipping my own cream. I especially love the first layer (crust) which I could have eaten all alone !!”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
1 9x13 dish
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine the flour, pecans, butter, and sugar.
  2. Press into a greased 13"x9"x2" baking dish.
  3. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
  4. Topping: In a large saucepan, combine brown sugar and cornstarch.Stir in rhubarb until combined. Bring to a boil, stirring often. Reduce heat and cook until thickened and the rhubarb is tender. (This is where I also add a few drops of red food coloring to "pep it up" a bit) When done, remove from heat and cool. When cool, stir in the sliced strawberries.
  5. Filling: In a small mixing bowl , beat cream cheese and confectioners sugar until smooth.Fold in 1 cup of whipped cream.
  6. Spread the filling over the cooled crust, top with the cooled rhubarb mixture. Spread the remaining whipped cream on top of the rhubarb layer.
  7. Garnish with some additional brown sugar ( I also added some extra sliced strawberries as garnish).
  8. Refrigerate for 3-4 hours before serving.

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