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Rhubarb Custard Bars




Source of Recipe


Janet


List of Ingredients





Rhubarb Custard Bars

Crust:
2 cups flour
1/4 cup sugar
1 cup cold butter or margarine

Filling:
2 cups sugar
7 tbsp. flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained

Topping:
2 packages (3 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup whipping cream, whipped



Recipe



In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13" x 9" pan. Bake at 350 degrees 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 at 350 degrees for 40-45 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. Store in the refrigerator. Yields 3 dozen bars.