A family-friendly meal that is both simple and delicious.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 5 hrs 25 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch dish |
Ingredients
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup butter, melted
- ¼ cup white sugar
- 1 cup packed brown sugar (Optional)
- 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 ¼ cups heavy whipping cream
- 2 tablespoons brown sugar (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 15 g |
| Sodium | 139 mg |
| Sugars | 28 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I use cool whip instead of real whipping cream do it can last a little longer!! Great tasting dessert!!!
These are so good!!!! I cheated and used cool whip instead of making my own whipped cream, but they were exactly what I was wanting. Thanks!
i made the shortbread crust without pecans due to family members with nut allergies. The recipe makes enough shortbread crust for a 9×13 and an 8×8 in my opinion. People in my family love rhubarb and when we entertain people we use this recipe.
I don’t know what I did but my bars turned out really runny in the middle. I was disappointed! It was very time consuming and many steps!
I’ve been looking for some different recipes for Rhubarb and this recipes is excellent. Didn’t change a thing. I differently will be making this one again. Thanks karenkeck
Quite nce, but a lot of effort needed. Great for a ladies tea, but think I would pefer with differen bottom crust…
This was very good and I will be making it again. I halved the recipe and made it in a smaller pan. I used one small carton of extra creamy whipped topping in place of whipping the cream myself. I also probably used more strawberries than the recipe states because I didn’t measure them. I brought it to a family function and all I brought home with me was an empty pan.
thanks Jess, this is a fabulous dessert. not too sweet and a little tart. i would definitely make this over and over.
This recipe is excellent! I have made it twice so far. The first time it was a huge hit, the second trial is sitting in my fridge now cooling off. This second one I only had whole wheat flour in the cupboard, so the shortbread “blondie” is pretty dark, and tastes kind of “healthy” except for the cup of butter that is holding it all together. I would not change a thing about this recipe- it is not too sweet and is nicely rich without being too heavy like cheesecake is heavy.
Excellent recipe. I probably added an extra cup of strawberries and only used 1/2 butter for the crust to make sure it wouldn’t be greasy. It turned out lovely. Thanks so much.