Ingredients
16
16 servings
- •2 cups all-purpose flour
- •1 cup chopped pecans
- •1 cup butter, melted
- •0.25 cup white sugar
- •1 cup packed brown sugar
- •3 tablespoons corn syrup
- •3 tablespoons cornstarch
- •5 cups chopped rhubarb
- •1 cup sliced fresh strawberries
- •1 (8 ounce) package cream cheese, softened
- •1 cup confectioners' sugar
- •1.25 cups heavy whipping cream
- •2 tablespoons brown sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator.
- Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack.
- Mix 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring the rhubarb mixture to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Let the filling cool and stir in strawberries.
- Beat cream cheese with confectioners' sugar in a bowl until smooth.
- Pour heavy cream into chilled metal bowl and whip with an electric mixer until fluffy and the cream holds soft peaks, about 3 minutes. Fold 1 cup of the whipped cream into the cream cheese mixture; reserve remaining whipped cream.
- Spread the cream cheese mixture over the cooled crust and top with the rhubarb mixture; spoon the remaining whipped cream over rhubarb layer. Refrigerate until set and thoroughly chilled, 3 to 4 hours; sprinkle with 2 tablespoons brown sugar.
Nutritional Facts
Per 16 servings
- Calories: 448
- Carbohydrate: 47g
- Fat: 28g
- Fiber: 2g
- Protein: 4g
- Sugar: 28g
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