Rhubarb Custard Bars

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 cup cold butter
• 2 cups sugar
• 7 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 3 large eggs, room temperature, beaten
• 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
• 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 the mixture resembles coarse crumbs. Press into a greased
2. . Bake at 350u0b0 for 10 minutes.
3. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350u0b0 until custard is set, 40-45 minutes. Cool.
4. 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.

flour, sugar, cold butter, sugar, flour, heavy whipping cream, eggs, frozen rhubarb, cream cheese, sugar, vanilla, heavy whipping cream

Taken from www.tasteofhome.com/recipes/rhubarb-custard-bars/ (may not work)