Cherry Custard Bars

By cindygwest

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 large eggs, beaten
• 5 cups finely chopped fresh or frozen cherries, thawed and drained
• TOPPING:
• 6 ounces cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° 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 the refrigerator. Yield: 3 dozen.