Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/4 cup sugar

  3. 1 cup cold butter FILLING:

  4. 2 cups sugar

  5. 7 tablespoons all-purpose flour

  6. 1 cup heavy whipping cream

  7. 3 eggs, beaten

  8. 5 cups finely chopped fresh or frozen rhubarb, thawed and drained TOPPING:

  9. 2 packages (3 ounces each ) cream cheese, softened

  10. 1/2 cup sugar

  11. 1/2 teaspoon vanilla extract

  12. 1 cup heavy whipping cream, whipped

Instructions Jump to Ingredients ↑

  1. 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. Yield: 3 dozen.


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