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Strawberry Rhubarb Cream Dessert Recipe
|All purpose flour||2 Cup (32 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs), melted|
|Sugar||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Chopped fresh rhubarb/Chopped frozen rhubarb||5 Cup (80 tbs)|
|Sliced fresh strawberries||1 Cup (16 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Confectioners sugar||1 Cup (16 tbs)|
|Heavy whipping cream||1⁄4 Cup (4 tbs), whipped, divided|
Serving size: Complete recipe
Calories 6206 Calories from Fat 3206
% Daily Value*
Total Fat 369 g567.5%
Saturated Fat 181 g905%
Trans Fat 0 g
Cholesterol 815.5 mg
Sodium 879.6 mg36.7%
Total Carbohydrates 697 g232.3%
Dietary Fiber 34.8 g139.2%
Sugars 413.5 g
Protein 61 g122.2%
Vitamin A 204.1% Vitamin C 103.4%
Calcium 127.1% Iron 104.9%
*Based on a 2000 Calorie diet
Press into a greased 13-in.x g-in.x 2-in.baking dish.
Bake at 3500 for 18-20 minutes or until golden brown.
Cool on a wire rack.
In a large saucepan, combine the brown sugar and cornstarch.
Stir in the 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 the cream cheese and confectioners' sugar until smooth.
Fold in 1 cup whipped cream.
Spread over crust; top with rhubarb mixture.
Spread with the remaining whipped cream.
Refrigerate for 3-4 hours before serving.
Garnish with additional brown sugar if desired.