Rhubarb Custard Bars
- Reviews 4
Ready In: 1 hr
Yields: 36 bars
Ingredients
- 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
Directions
- 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.
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