Prep 15 mins
Cook 45 mins
Bring on spring! If you cant wait use frozen rhubarb. Original poster is Shari Roach.
- 2 cups flour
- 1⁄4 cup sugar
- 1 cup cold butter
- 2 cups sugar
- 7 tablespoons flour
- 1 cup whipping cream
- 3 large eggs, beaten
- 5 cups finely chopped rhubarb, fresh or frozen, thawed and drained
- 2 (3 ounce) packages cream cheese, at room temp
- 1⁄2 cup sugar
- 1⁄2 teaspoon pure vanilla extract
- 1 cup whipping cream, whipped
- Preheat oven to 350°.
- In a bowl, combine the flour, sugar and cut in the butter until mixture resembles coarse crumbs.
- Press into a lightly greased 13x9 baking pan.
- Set aside.
- For filling combine sugar and flour in a medium bowl.
- Whisk in cream and eggs.
- Stir in the rhubarb.
- Pour mixture over crust and bake for 45 minutes, or until rhubarb custard is set.
- Remove from oven, place on a cooling rack.
- In a medium bowl beat cream cheese, sugar and vanilla until smooth.
- Fold in the whipped cream.
- Spread over the top of the cooled rhubarb custard, cover and chill for 2 hours.
- Cut into bars.
One of my co-workers made this and I had to have the recipe. I loved it. I've made it a couple times now and it's easy and delicious.
I made these for a pre-Father's Day family get-together and they are just amazing! So rich and creamy and not overly sweet despite the amount of sugar in the recipe. To me the crust was a nice balance to the creamy rich filling and I think I may add a few finely chopped toasted pecans to it next time. If using frozen rhubarb I would recommend after thawing, to drain *and* pat dry well. I couldn't believe the amount of moisture still in the rhubarb after draining. I am saving this recipe to my personal favorites. Thanks for posting Di. Brenda :)
I saw these in theTaste of Home magazine and had to try them. Rich and tasty. I didn' love the crust, just wanted more of the filling and topping. I wonder how it would be with chopped nuts in the crust?