Rhubarb Custard Bars Jan Peterson
2 cups flour
1/4 cup powdered sugar
1 cup cold butter
Filling
2 cups sugar
7 Tbsp. flour
1 cup heavy whipping cream
3 eggs beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
Topping
6 oz. of cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 cup heavy whipping cream, whipped
Directions
In a bowl, combine the flour and powdered 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 - 12 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 degrees for 40 to 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.