Rhubarb Custard Bars

My mother-in-law gives me plenty of rhubarb every year since that's one of the only things she can grow in her short growing season. So, I'm always looking for new recipes. She gave me this one and it is off the hook {hello 90's}. Creamy and tangy and sweet.

Photo Credit to The Baker Chick

Rhubarb Custard Bars

2 cups all purpose flour

1/4 cup sugar

1 cup cold butter

Filling:

2 cups sugar

1/4 cup plus 3 tablespoons all-purpose flour

1 cup whipping cream

3 eggs, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained

Topping:

6 ounces cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 cup whipping cream, whipped

Preheat oven to 350 degrees. In a bowl, combine the flour and sugar then cut in butter until the mixture resembles course crumbs. Press into a greased 9x13 pan. Bake 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 for 40-45 more 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. Store in the refrigerator.

Recipe Source: Sharrie Webster