Rhubarb Custard Bars
Crust:
- 2 C all-purpose flour
- 1/4 C sugar
- 1 C cold butter
Filling:
- 2 C sugar
- 7 Tbsp flour
- 1 C whipping cream
- 3 eggs, beaten
- 5 C finely chopped fresh or frozen rhubarb, thawed and drained
Topping:
- 2 pkgs (3 oz each) cream cheese, softened
- 1/2 C sugar
- 1/2 tsp vanilla extract
- 1 C whipping cream, whipped (can also use 2 C cool whip)
In a bowl, combine flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 9×13 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 the rhubarb. Pour over the 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 of custard layer. Cover and chill. Store in the refrigerator.