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Ricetta Rhubarb and Strawberry Layered Delight

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OMGoodness - this trifle-like beauty will steal the show at your next dinner or event. Don't let the 3 layer preparation turn you away, because you can make & bake the shortbread crust and chop the rhubarb the night before, then prepare the middle cream cheese filling and the fruit topping next day. Allow 2 to 3 hours of chilling time to firm layers well. If you're serving a crowd, leftovers are unlikely!

Tempo Preparazione:
Tempo di cottura:
Porzioni: 15
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Ingredienti

Cost per serving $1.42 vedi dettagli

Istruzioni

  1. Heat oven to 350 degrees F. Butter or spray a 9 x 13-inch baking dish.
  2. Mix together flour, nuts, and the 1/4 cup granulated sugar until well blended. Press into bottom of prepared baking dish.
  3. Bake 18-20 minutes until golden brown. Remove from oven and cool on wire rack.
  4. Combine the brown sugar and cornstarch in large saucepan; stir in rhubarb. Place over medium heat and stir occasionally as it heats. (The sugar will eventually melt down and with rhubarb juices and cornstarch, begin to thicken); remove from heat and cool to room temperature. Stir in strawberries.
  5. Meanwhile whip the cream til soft peaks form (no need to sweeten it); set aside or refrigerate.
  6. Beat cream cheese with the 1 cup powdered sugar until smooth. Fold in 1 cup of the whipped cream thoroughly, then spread it over the cooled crust. Top with cooled rhubarb-strawberry mixture.
  7. Refrigerate 2-3 hours until well set. Use remaining whipped cream to either spread over the top, or use to dollop individual servings.
  8. Yield: 15 or more servings, depending on size of serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 140g
Recipe makes 15 servings
Calories 404  
Calories from Fat 214 53%
Total Fat 24.43g 31%
Saturated Fat 13.68g 55%
Trans Fat 0.0g  
Cholesterol 65mg 22%
Sodium 146mg 6%
Potassium 197mg 6%
Total Carbs 44.41g 12%
Dietary Fiber 1.7g 6%
Sugars 27.58g 18%
Protein 3.94g 6%
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