Strawberry Rhubarb Cream Dessert Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 All purpose flour2 Cup (32 tbs)
 Chopped pecans1 Cup (16 tbs)
 Butter1 Cup (16 tbs), melted
 Sugar1⁄4 Cup (4 tbs)
For topping
 Packed brown sugar1 Cup (16 tbs)
 Cornstarch3 Tablespoon
 Chopped fresh rhubarb/Chopped frozen rhubarb5 Cup (80 tbs)
 Sliced fresh strawberries1 Cup (16 tbs)
 Cream cheese8 Ounce, softened (1 Package)
 Confectioners sugar1 Cup (16 tbs)
 Heavy whipping cream1⁄4 Cup (4 tbs), whipped, divided

Nutrition Facts

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


In a small bowl, combine the flour, pecans, butter and sugar.
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.