Rhubard Custard Bars

Crust:

  • 2 cups Flour
  • ¼ cup sugar
  • 1 cup cold butter

Filling:

  • 2 cups sugar
  • 7 tablespoons flour
  • 1 cup whipping cream
  • 3 eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb

Topping:

  • 6 ounces cream cheese softened
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 cup whipping cream, whipped

Directions:

  1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 X 9 in. pan. Bake at 350 degrees for 10 minutes.
  2. 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 50 minutes or until custard is set. Cool.
  3. For topping, beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill well. Cut into bars. Store in refrigerator.

Yield: 3 dozen.

Rhubarb Custard Bars