Strawberry-rhubarb Cream Dessert

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

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)

Recipe

• 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.