|Photo Credit to The Baker Chick|
Rhubarb Custard Bars
2 cups all purpose flour
1/4 cup sugar
1 cup cold butter
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
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