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  • Rhubarb and Strawberry Layered Delight

    1 vote
    Rhubarb and Strawberry Layered Delight
    Prep: 35 min Cook: 18 min Servings: 15
    by Salad Foodie
    389 recipes
    >
    OMGoodness - this trifle-like beauty will steal the show at your next dinner or event. Don't let the 3 layer preparation turn you away, because you can make & bake the shortbread crust and chop the rhubarb the night before, then prepare the middle cream cheese filling and the fruit topping next day. Allow 2 to 3 hours of chilling time to firm layers well. If you're serving a crowd, leftovers are unlikely!

    Ingredients

    • 2 cups flour
    • 1 cup chopped walnuts or pecans
    • 2 sticks butter (1 cup), melted
    • 1/4 cup granulated sugar
    • 1 cup brown sugar
    • 3 tablespoons cornstarch
    • 4 cups chopped rhubarb (fresh or frozen)
    • 2 to 3 cups sliced fresh strawberries
    • 1 8-ounce package cream cheese, softened
    • 1 cup powdered sugar
    • 1 1/2 cups heavy cream, whipped to make about 3 cups

    Directions

    1. Heat oven to 350 degrees F. Butter or spray a 9 x 13-inch baking dish.
    2. Mix together flour, nuts, and the 1/4 cup granulated sugar until well blended. Press into bottom of prepared baking dish.
    3. Bake 18-20 minutes until golden brown. Remove from oven and cool on wire rack.
    4. Combine the brown sugar and cornstarch in large saucepan; stir in rhubarb. Place over medium heat and stir occasionally as it heats. (The sugar will eventually melt down and with rhubarb juices and cornstarch, begin to thicken); remove from heat and cool to room temperature. Stir in strawberries.
    5. Meanwhile whip the cream til soft peaks form (no need to sweeten it); set aside or refrigerate.
    6. Beat cream cheese with the 1 cup powdered sugar until smooth. Fold in 1 cup of the whipped cream thoroughly, then spread it over the cooled crust. Top with cooled rhubarb-strawberry mixture.
    7. Refrigerate 2-3 hours until well set. Use remaining whipped cream to either spread over the top, or use to dollop individual servings.
    8. Yield: 15 or more servings, depending on size of serving.

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