Strawberry-Rhubarb Cream Dessert - cooking recipe

Ingredients

2 cups all-purpose flour
1 cup pecans, chopped
1 cup butter, melted
1/4 cup sugar
Topping
1 cup packed brown sugar
3 tablespoons cornstarch
5 cups fresh rhubarb, chopped
1 cup fresh strawberries, sliced
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 1/4 cups heavy whipping cream, whipped and divided
additional brown sugar (optional)

Preparation

In small bowl, combine the flour, pecans, butter and sugar.
Press into a greased 13-inch by 9-inch by 2-inch baking dish.
Bake at 350 degrees for 18-20 minutes or until golden brown.
Cool on a wire rack.
In 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 thick.
Remove from heat; cool.
Stir in strawberries.
In small mixing 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.