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Summer Fruit Cream Cheese Dessert

Rhubarb and strawberries or raspberries are great combinations--screaming summer! here is a dessert that will bring a smile even in the midst of the heat and humidity--a trip to the berry patch will be worth the effort in the blazing sun! from *taste of home's* feb-mar '08 issue recipe cards....yummo! cooking time includes chilling time--plan ahead!

Steps

Preheat oven to 350.
Grease a 13x9 pan.
Set aside.
In a small bowl , combine crust ingredients.
Press into prepared pan.
Bake for 18-20 minutes.
Cool.
In a large sauce pan , combine sugar & cornstarch.
Stir in rhubarb.
Bring to a boil , stirring often.
Reduce heat , cook & stir for 4-5 more minutes --thickened.
Remove from heat , cool.
Stir in strawberries.
Set aside.
In a small mixing bowl , beat cream cheese and powdered sugar.
Fold in one cup of the whipped cream.
Spread over crust.
Top with rhubarb-berry mixture.
Spread with with remaining whipped cream.
Chill for 3-4 hours before serving.
Garnish with a sprinkle of brown sugar if desired.

Ingredients

flour, pecans, butter, sugar, brown sugar, cornstarch, rhubarb, fresh strawberries, cream cheese, powdered sugar, whipping cream