Rhubarb Custard Bars

These are so good. We make them as soon as our rhubarb is ready to be picked. When I first made these I didn’t notice it calls for two 3 oz pkgs of cream cheese. I used 2 8 oz pkgs. instead. Everyone loved ’em so I have been making them that way everytime now. They taste even better the next day!!

Difficulty: Easy

Servings: 36

Prep Time: 25 minutes plus chilling   Cook Time: 50 minutes plus chilling  

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

•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.

•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.

•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.

Categories: Cookies & Bars, Desserts, Other Desserts

Submitted by: purpleferrets3 on May 6, 2010