Fresh Strawberry-Rhubarb Delight
Experience the bliss of spring with this Fresh Strawberry-Rhubarb Delight! Combining the tartness of freshly picked rhubarb and the sweetness of ripe strawberries, this layered dessert is a true celebration of seasonal flavors. The rich cream cheese layer adds a decadent touch, while the crunchy pecan crust provides the perfect contrast. Ideal for potlucks, gatherings, or a sweet treat after dinner, this dessert is sure to impress. Chill for a few hours, and indulge in a creamy, fruity sensation that's a delightful finish to any meal.
12
Servings
292
Calories
12
Ingredients
Ingredients
all-purpose flour
2 cups
pecans
1 cup, chopped (chopped)
butter
1 cup, melted (melted)
sugar
1/4 cup
brown sugar
1 cup, packed (packed)
cornstarch
3 tablespoons
fresh rhubarb
5 cups, chopped (chopped)
fresh strawberries
1 cup, sliced (sliced)
cream cheese
1 (8 ounce) package, softened (softened)
confectioners' sugar
1 cup
heavy whipping cream
1 1/4 cups, whipped and divided (whipped)
additional brown sugar
to taste (optional)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 13-inch by 9-inch by 2-inch baking dish.
2
In a small bowl, blend together the all-purpose flour, chopped pecans, melted butter, and sugar until crumbly.
3
Press the mixture evenly into the bottom of the prepared baking dish. Bake for 18-20 minutes, or until the crust is golden brown. Allow to cool on a wire rack.
4
In a large saucepan, mix the packed brown sugar and cornstarch. Stir in the chopped rhubarb and cook over medium heat, stirring frequently until the mixture comes to a boil.
5
Once boiling, reduce the heat and continue cooking for 4-5 minutes, stirring until the mixture thickens. Remove from heat and let it cool for a few minutes before gently adding the sliced strawberries.
6
In a separate mixing bowl, beat the softened cream cheese and confectioners' sugar together until smooth and creamy. Carefully fold in one cup of the whipped heavy cream until well combined.
7
Spread the cream cheese mixture over the cooled crust, then top with the rhubarb-strawberry mixture, spreading it evenly.
8
Finish by spreading the remaining whipped cream on top of the dessert layer. Cover and refrigerate for 3-4 hours or until set.
9
Before serving, garnish with additional brown sugar if desired for an extra touch of sweetness.
Nutrition Information
17g
Fat
33g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Fresh Strawberry-Rhubarb Delight?
It is a layered seasonal dessert featuring a crunchy pecan crust, a rich cream cheese layer, and a sweet-tart strawberry-rhubarb topping.
How many servings does this recipe yield?
This recipe makes 12 servings.
What are the primary ingredients for the crust?
The crust consists of all-purpose flour, chopped pecans, melted butter, and sugar.
At what temperature should the oven be preheated?
Preheat your oven to 350°F (175°C).
How long does the pecan crust need to bake?
The crust should bake for 18 to 20 minutes or until it turns golden brown.
What size baking dish is required for this recipe?
You should use a 13-inch by 9-inch by 2-inch baking dish.
How much rhubarb is needed for the filling?
The recipe requires 5 cups of chopped fresh rhubarb.
Do I need to cook the strawberries with the rhubarb?
No, the strawberries are gently folded in after the rhubarb mixture has cooked and cooled for a few minutes.
What is the calorie count per serving?
Each serving contains approximately 292 calories.
How do I make the cream cheese layer?
Beat softened cream cheese and confectioners' sugar until smooth, then carefully fold in one cup of whipped heavy cream.
How long should the dessert be refrigerated before serving?
It should be covered and refrigerated for 3 to 4 hours or until it is set.
Is there a suggested garnish for this dessert?
Yes, you can garnish with additional brown sugar if desired for extra sweetness.
How many grams of fat are in one serving?
There are 17 grams of fat per serving.
How many grams of carbohydrates are in a serving?
There are 33 grams of carbohydrates per serving.
How much protein does this dessert provide?
Each serving provides 2.5 grams of protein.
How do I thicken the rhubarb mixture?
The rhubarb is thickened by cooking it with brown sugar and cornstarch until it boils and simmers for 4-5 minutes.
Can I use frozen strawberries instead of fresh?
While fresh are recommended for the best texture, frozen sliced strawberries can be used if they are well-drained.
What is the purpose of the cornstarch in the recipe?
Cornstarch acts as a thickening agent for the rhubarb and brown sugar mixture.
How much heavy whipping cream is needed in total?
The recipe uses 1 1/4 cups of heavy whipping cream, which should be whipped and then divided.
Should the cream cheese be cold when mixing?
No, the cream cheese should be softened to ensure a smooth and creamy consistency when beaten.
What kind of sugar is used in the rhubarb filling?
The recipe calls for one cup of packed brown sugar for the filling.
What is the texture of the crust?
The crust is crumbly and crunchy due to the combination of pecans, flour, and butter.
Is this recipe suitable for a potluck?
Yes, it is described as ideal for potlucks, gatherings, or as a sweet treat after dinner.
How many ingredients are in this recipe?
There are 12 total ingredients listed for this recipe.
What tags are associated with this recipe?
Tags include dessert, strawberry, rhubarb, cream cheese, seasonal, no-bake, refreshing, and potluck.
Does this dessert contain nuts?
Yes, it contains one cup of chopped pecans in the crust.
Is the cream cheese mixture spread on the crust while it's hot?
No, you must allow the crust to cool on a wire rack before spreading the cream cheese mixture over it.
How is the remaining whipped cream used?
The remaining whipped cream is spread as the final top layer of the dessert.
What makes the rhubarb mixture boil?
The mixture of brown sugar, cornstarch, and rhubarb is heated over medium heat and stirred frequently until it reaches a boil.
What is the overall flavor profile of this delight?
It features a balance of tart rhubarb and sweet strawberries combined with a rich, creamy layer and a nutty base.