Strawberry-Rhubarb and Cream Bars

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Lightly grease a 9x13-inch dish.

2. For the crust, stir together the flour, chopped pecans, melted butter and white sugar until crumbly, then press firmly into the bottom of the dish. If using, sprinkle the optional 2 tablespoons brown sugar over the crust.

3. Bake the crust for 15 minutes, or until lightly golden. Set aside to cool slightly.

4. For the filling, combine the chopped rhubarb, sliced strawberries, 1 cup packed brown sugar, corn syrup and cornstarch in a saucepan over medium heat.

5. Stir often and simmer for about 10 minutes, until the rhubarb softens and the mixture thickens. Let it cool for 10 minutes, then spread evenly over the crust.

6. For the cream layer, beat the softened cream cheese and confectioners' sugar until smooth. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the cream cheese mixture.

7. Spread the cream layer over the cooled fruit filling. Cover and refrigerate for at least 2 hours until firm before cutting into bars.