Strawberry-Rhubarb Cream Dessert

Name: Strawberry-Rhubarb Cream Dessert
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 1 9x13 dish, 12 serving(s)
Ingredients: 2 cups flour, all-purpose; 1 cup pecans, chopped; 1 cup butter, melted; 1/4 cup sugar; 1 cup brown sugar, packed; 3 tablespoons cornstarch; 5 cups fresh rhubarb (can also use frozen); 1 cup fresh strawberries, sliced; 1 (8 ounce) package cream cheese, softened; 1 cup confectioners' sugar; 1 1/4 cups heavy whipping cream, whipped and divided; brown sugar (optional for garnish)

Submitted by donnie27

"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 !!"

Download

photo by Lynn in MA

Ready In:: 1hr 5mins
Ingredients:: 12
Yields:: 1 9x13 dish
Serves:: 12

ingredients

2 cups flour, all-purpose
1 cup pecans, chopped
1 cup butter, melted
¹⁄₄ cup sugar
Topping
1 cup brown sugar, packed
3 tablespoons cornstarch
5 cups fresh rhubarb (can also use frozen)
1 cup fresh strawberries, sliced
Filling
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 ¹⁄₄ cups heavy whipping cream, whipped and divided
brown sugar (optional for garnish)

directions

In a small bowl, combine the flour, pecans, butter, and sugar.
Press into a greased 13"x9"x2" baking dish.
Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
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.
Filling: In a small mixing bowl , beat cream cheese and confectioners sugar until smooth.Fold in 1 cup of whipped cream.
Spread the filling over the cooled crust, top with the cooled rhubarb mixture. Spread the remaining whipped cream on top of the rhubarb layer.
Garnish with some additional brown sugar ( I also added some extra sliced strawberries as garnish).
Refrigerate for 3-4 hours before serving.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was a very nice change to my usual strawberry-rhubarb crisps or pies. I used twice the amount of strawberries (thank goodness for the Florida strawberries coming into the supermarkets right now) because I had less of my frozen (thawed) rhubarb than the recipe calls for. I also made the crust using half walnuts, half pecans. The next time I make this dessert, I think I might double the cream cheese layer to make it more cheesecake-like. Thanks for this great recipe---it is truly delicious.

Lynn in MA
This recipe is .WAY to sweet. Sugar could be cut in half.

thibs

RECIPE SUBMITTED BY

donnie27

United States

I am a mother of two, boy 39 and girl 36. My husband is retired, but still working a little for IBM. I have always cooked like a farmer's wife.......because that's what my mother did...cooked for farm workers for two meals a day sometimes. I still cook for an army and there are only two of us. I guess my daughter appreciates it, because she gets all the leftovers.!! Our family left our home state in Indiana in l985 and moved to Arizona. Quite a change. We love it here, but really miss home even after this many years. I've loved being in touch with home via Zaar.

View Full Profile