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    Rhubarb Custard Bars

    Crust: 2 C. flour

    1/4 C. sugar

    1 C. cold butter

    Filling: 2 C. sugar

    7 T. flour

    1 C. whipping cream

    3 eggs, beaten

    5 C. finely chopped rhubarb

    Topping: 6 oz. cream cheese, room temp.

    1/2 C. sugar

    1/2 t. vanilla

    1 C. whipping cream, whipped

    In a bowl combine the the flour and sugar and then cut in the butter. Press into a greased 9x13 pan and bake at 350º for 10 min. For filling: combine sugar and flour in a bowl. Stir in cream & eggs. Stir in rhubarb and pour over baked crust and bake at 350º for 40 to 45 min. or till custard is set. Cool. For topping: Beat cream cheese, sugar , & vanilla until smooth. Fold in whipped cream and spread over top. Cover and chill. Cut into 36 bars and store in fridge.



 

 

 

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