Rhubarb Custard Bars

• 2 cups flour
• 1/4 cup sugar
• 1 cup cold butter
• 2 cups sugar (for filling)
• 7 tablespoons flour (for filling)
• 1 cup whipping cream (for filling)
• 3 eggs (for filling)
• 5 cups finely chopped fresh or frozen rhubarb, thawed and drained (for filling)
• 2 packages (3 ounces each) cream cheese, softened (for topping)
• 1/2 cup sugar (for topping)
• 1/2 teaspoon vanilla (for topping)
• 1 cup whipping cream, whipped (for topping)

Instructions

1. Combine flour and sugar, cut in butter until mixture resembles coarse crumbs.
2. Press into a greased 9x13 baking pan.
3. Bake at 350°F for 10 minutes.
4. For filling: Combine sugar and flour. Whisk in whipping cream and eggs.
5. Stir in chopped rhubarb.
6. Pour over crust.
7. Bake at 350 for 40-45 minutes or until custard is set.
8. Let cool.
9. For topping: Beat together cream cheese, sugar, and vanilla until smooth.
10. Fold in whipped cream.
11. Spread over top.
12. Cover and chill. Store in the refrigerator.