Strawberry-rhubarb And Cream Bars

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 cup chopped pecans
• 1 cup butter, melted
• 1/4 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 1/4 cups heavy whipping cream
• 2 tablespoons brown sugar (optional)

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 5 hrs 25 mins


• 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.