Rhubarb Custard Bars

By RogRot

Ingredients

• Filling:
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 cup butter, cold
• 2 cups sugar
• 1/2 teaspoon nutmeg
• 7 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 3 eggs, beaten
• 5 cups fresh rhubarb, finely chopped or frozen, thawed and drained
• Topping:
• 1 pkg. (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped

Details

Preparation time 25mins
Cooking time 70mins

Preparation

Step 1

1. Preheat oven to 350°F and grease 9-in. x 13-in. baking pan.
2. Prepare crust by combining the flour and sugar in a bowl. Cut in the butter with pastry blender or fork until mixture resembles coarse crumbs. Lightly press into prepared pan and bake for 10 minutes in preheated oven.
3. While crust is baking, prepare filling. Combine sugar, nutmeg, and flour in a large bowl. Whisk in the cream and eggs, then gently fold in the rhubarb. Pour over the crust and bake for 40-45 minutes or until the custard is set. Cool completely.
4. Prepare topping by beating cream cheese, sugar, and vanilla until smooth then fold in the whipped cream. Spread the topping over the top and cover and chill. Cut into bars before serving. Store bars in the refrigerator.