07/21/2014 Rhubarb Custard Bars

Rhubarb Custard Bars

Recipe Courtesy of George Mohr

Crust:

2 cups all-purpose flour
¼ cup sugar
1 cup cold butter or margarine 


Filling:

2 cups sugar
7 Tbsp. all-purpose flour
1 cup whipping cream
3 eggs, beaten
5 cups rhubarb, finely chopped 


Topping:

6 ounces cream cheese, softened
½ cup powdered sugar
12/ tsp. vanilla extract
1 cup whipping cream or 1 tub of Cool Whip 


In a bowl, combine flour and sugar; cut in butter until the mixture resembles coarse crumbs.

Press into a greased 9×13 inch pan.

Bake at 350 degrees 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 and bake for 40-45 minutes or until custard is set. Cool.
 

For topping, in a mixing bowl, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top.

Cover and chill until ready to serve.