RHUBARB CUSTARD BARS
2 cups all purpose flour 1/4 cup sugar 1 cup cold butter or margarine FILLING: 2 cups sugar 7 tbsp. all purpose flour 1 cup whipping cream 3 eggs, beaten 5 cups finely chopped fresh or frozen rhubarb, thawed and drained TOPPING: 2 pkgs. (3 oz. each) cream cheese, softened 1/2 cup sugar 1/2 tsp. vanilla extract 1 cup whipping cream
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9x2 inch-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 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. YIELD: 3 dozen.
Time to Prepare: 15