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Strawberry-Rhubarb Cream Dessert Recipe

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This recipe for Strawberry-Rhubarb Cream Dessert, by , is from Friends, Family, Food & Fun!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Malm
Added: Tuesday, September 8, 2009


2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted
1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
1 cup Domino® or C&H® Pure Cane Dark Brown Sugar
3 tablespoons cornstarch
5 cups chopped fresh or frozen rhubarb
1 cup sliced fresh strawberries
1 package (8 ounces) cream cheese, softened
1 cup Domino® or C&H® Pure Cane Powdered Sugar
1-1/4 cups heavy whipping cream, whipped, divided
Additional Domino® or C&H® Pure Cane Dark Brown Sugar, optional

In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased
13-in. x 9-in. baking dish. Bake at 350° 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 the heat; cool. Stir in strawberries. In a small bowl, beat cream
cheese and confectioners' 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

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