Rhubarb Custard Bars

Ingredients

2 cups all-purpose flour

1/4 cup sugar

1 cup cold butter

FILLING:

2 cups sugar

7 tablespoons all-purpose flour

1 cup heavy 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 heavy 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-in. x 9-in. baking pan. Bake at 350° 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° for 40-45 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. Cut into bars. Store in the refrigerator.