Rhubarb Custard Bars

By bobcat

Ingredients

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

Preparation

Step 1

In s bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9 inch baking pan. Bake at 350 degrees for 10 minutes

Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and beaten eggs. Stir in the rhubarb. Pour over crust. Bake at 350 degrees for 40-45 minutes or until custard is set. Cool.

For topping, beat cream cheese, sugar, and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in refrigerator.

Yield: 3 dozen.