Rhubarb bars are reminiscent of rhubarb custard pie. From my friend, Pat Farr.
1 cup all-purpose flour
2 Tbs sugar
1/2 cup butter, cold
Filling:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups fresh rhubarb, finely chopped, or frozen (thawed and drained)
Topping:
1 pkg. (6 or 8 oz) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped*
Preheat oven to 350° and grease 9-in. x 13-in. baking pan.
Prepare crust by combining the flour and sugar in a bowl. Cut in the butter with pastry blender or fork until mixture resembles coarse crumbs. Press into prepared pan, and bake for 10 minutes.
While crust is baking, prepare filling. Combine sugar and flour in a large bowl. Whisk in the cream and eggs, and then gently fold in the rhubarb. Pour over the crust and bake for 40-45 minutes or until the custard is set. Cool completely.
Prepare topping by beating cream cheese, sugar, and vanilla until smooth then fold in the whipped cream. Spread the topping over the top and cover and chill. Cut into bars before serving. Store bars in the refrigerator.
* Can substitute Cool Whip
