Strawberry-Rhubarb Cream Dessert

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

1. In a small bowl, combine the flour, pecans, butter, and sugar.
2. Press into a greased 13"x9"x2" baking dish.
3. Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
4. Topping: In a large saucepan, combine brown sugar and cornstarch.Stir in rhubarb until combined. Bring to a boil, stirring often. Reduce heat and cook until thickened and the rhubarb is tender. (This is where I also add a few drops of red food coloring to "pep it up" a bit) When done, remove from heat and cool. When cool, stir in the sliced strawberries.
5. Filling: In a small mixing bowl , beat cream cheese and confectioners sugar until smooth.Fold in 1 cup of whipped cream.
6. Spread the filling over the cooled crust, top with the cooled rhubarb mixture. Spread the remaining whipped cream on top of the rhubarb layer.
7. Garnish with some additional brown sugar ( I also added some extra sliced strawberries as garnish).
8. Refrigerate for 3-4 hours before serving.

flour, pecans, butter, sugar, topping, brown sugar, cornstarch, fresh rhubarb, fresh strawberries, filling, cream cheese, sugar, heavy whipping cream, brown sugar

Taken from www.food.com/recipe/strawberry-rhubarb-cream-dessert-425056 (may not work)