Rhubarb Strawberry Cheese Cake


Made this for Canada Day but great anytime it is now one of my new favourites. This is so refreshing a great dessert for our Canada Day Celebrations. And a bonus, it freezes well but I doubt you’ll have leftovers.

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Equipment: Stainless bow with roller and plastic bowl with single whips
Quantity:  1 – 9 x 13 pan
Preheat oven to 350 degrees

Ingredients Crust and Topping

  • 2 1/2 cups flour
  • 1 cup brown sugar
  • 1 cup chopped toasted pecans
  • 1 cup chilled butter (grated)

Mix ingredients together in the plastic bowl with the single whips blending slowly till just mixed.  Pat half of this into the bottom of a greased 9 x 13 pan and bake at 350 for 10 minutes.  Reserve the remaining in a small dish for later.

Fruit Layer:

  • 4 cups chopped rhubarb
  • 2 cups chopped strawberries
  • 2 cups sugar
  •  3 tbsp corn starch.

Mix together sugar and cornstarch in stainless bowl and add the fruit blend on low speed and set aside.

Cream Filling:

  • 2 – 8 0z bricks of cream cheese softened
  • 2 eggs
  • 1 tsp vanilla

Mix these together again using the single whips till well blended.  Spread this over the cooled crust. Top with the fruit mixer.  Spread the reserved crumbs over the top and bake for 40 to 45 more minutes till golden around the edges.  Cool on counter for 1 hr and then refrigerate for a minimum of 3 hrs.  Enjoy!

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