Strawberry-Rhubarb And Cream Bars

• 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)

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator.
2. Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.
3. Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack.
4. 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.
5. Beat cream cheese with confectioners' sugar in a bowl until smooth.
6. 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.
7. 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.

flour, pecans, butter, white sugar, brown sugar, corn syrup, cornstarch, rhubarb, fresh strawberries, cream cheese, sugar, heavy whipping cream, brown sugar

Taken from www.allrecipes.com/recipe/222843/strawberry-rhubarb-and-cream-bars/ (may not work)