Rhubarb Custard Bars

2	cups	all-purpose flour
1/4	cup	sugar
1	cup	cold butter
		FILLING:
2	cups	sugar
7	Tbs	all-purpose flour
1	cup	heavy whipping cream
3		eggs, beaten

5	cups	(about 20 oz) finely chopped fresh or frozen rhubarb, thawed and drained
		.
		TOPPING:
2		packages (3 ounces each) cream cheese, softened
1/2	cup	sugar
1/2	tsp	vanilla extract
1	cup	heavy whipping cream, whipped

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.
2	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.
3	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.

Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin If using frozen, chop Rhubarb while slightly frozen, then drain in colander.

Source

Source: Taste Of Home

Lyons Family Cookbook