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Strawberry Rhubarb Cream Dessert

Prep
Cook
Serves 12people
Ingredients
2
cups all-purpose flour
1
cup pecans, chopped
1
cup butter, melted
1/4
cup sugar
Topping:
1
cup brown sugar, packed
3
tbsp cornstarch
5
cups chopped fresh or frozen rhubarb
1
cup sliced fresh strawberries
1
pkg. (8 oz.) cream cheese, softened
1
cup powdered sugar
1 1/4
cups heavy whipping cream, divided
Additional brown sugar, optional
Directions
1.
In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-in x 9-in x 2-in baking dish. Bake at 350 degrees 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 heat; cool. Stir in strawberries. In a small mixing bowl, beat cream cheese and powdered 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.

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