• 2 C all-purpose flour
• 1/4 C sugar
• 1 C cold butter
FILLING:
• 2 C sugar
• 7 Tbsp all-purpose flour
• 1 C heavy whipping cream
• 3 large eggs, beaten
• 5 C finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
• 6 ounces cream cheese, softened
• 1/2 C sugar
• 1/2 tsp vanilla extract
• 1 C heavy whipping cream, whipped
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-by-9 baking pan. Bake at 350 degrees 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 degrees until custard is set, about 40 to 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.
