Strawberry-Rhubarb Cream Dessert Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups all-purpose flour 1 cup chopped pecans 1 cup butter, melted 1/4 cup Domino® or C&H® Granulated Pure Cane Sugar TOPPING: 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
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Directions: |
Directions: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 desired. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: From Taste of Home
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