2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
2 packages (3 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
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.