Rhubarb Custard Bars
A delicious dessert bar with a tender shortbread crust topped with a rhubarb-studded custard and a fluffy cream cheese topping.
2 cups all-purpose flour
1/4 cup granulated sugar
1 cup butter
2 cups granulated sugar
7 tablespoons all-purpose flour
1 cup whipping cream
3 large eggs, beaten
5 cups finely chopped rhubarb
2 (3-ounce each) packages cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup whipping cream, whipped
- For Base: Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking pan; set aside.
- In a bowl, combine the flour and sugar; cut the butter until the mixture resembles coarse crumbs. Press into prepared baking pan. Bake for 10 minutes.
- For Filling: Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake for 40 to 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.
Makes 24 bars.