Ingredients
Bottom Crust
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 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained

Topping
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Instructions
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13×9-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° 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.

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