Ingredients
2 cups all-purpose flour1 cup chopped pecans1 cup butter, melted1/4 cup sugarTOPPING:1 cup packed brown sugar3 tablespoons cornstarch5 cups chopped fresh or frozen rhubarb1 cup sliced fresh strawberries1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1-1/4 cups heavy whipping cream, whipped, dividedAdditional brown sugar, optional
Preparation
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 large 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.
