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"The belly rules the mind."--Spanish Proverb

Strawberry-Rhubarb Cream Dessert Recipe

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This recipe for Strawberry-Rhubarb Cream Dessert is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
2 C. flour
1 C. chopped pecans
1 C. butter, melted
1/4 C. sugar
Topping:
1 C. packed brown sugar
3 Tbsp. cornstarch
5 C. chopped fresh or frozen rhubarb
1 C. sliced fresh strawberries
8 oz. cream cheese, softened
1 C. powdered sugar
1-1/4 C. heavy whipping cream, whipped; divided
Additional brown sugar, optional
Directions:
Directions:
Crust:
In a small bowl, combine flour, pecans, butter and sugar. Press into a greased 13x9x2 inch baking pan. Bake at 350º 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 C. whipped cream. Spread over cooled crust; top with rhubarb mixture. Top with remaining whipped cream and spread evenly. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar, if desired.
Number Of Servings:
Number Of Servings:
12

 

 

 

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