Rhubarb Custard Bars

Yield: 3 dozen.

CRUST:
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 large eggs, beaten
5 cups finely chopped fresh rhubarb (or frozen, thawed and drained)

TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

1.  In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 13×9 inch 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 refrigerator.