Ingredients
2 cups all-purpose flour1/4 cup sugar1 cup cold butterFILLING:2 cups sugar7 tablespoons all-purpose flour1 cup heavy whipping cream3 large eggs, beaten5 cups finely chopped fresh or frozen rhubarb, thawed and drainedTOPPING:6 ounces cream cheese, softened1/2 cup sugar1/2 teaspoon vanilla extract1 cup heavy whipping cream, whipped
Preparation
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° 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° until custard is set, 40-45 minutes. Cool.
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.
