cups all-purpose flour
cup cold butter or margarine
cup whipping cream
cups finely chopped fresh or frozen rhubarb, thawed
tbsp. all-purpose flour
pkg. (3 oz. each) cream cheese, softened
cup whipping cream, whipped
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13" x 9" baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in 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.