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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Bring on spring! If you cant wait use frozen rhubarb. Original poster is Shari Roach. Ingredients:
2 cups flour |
1/4 cup sugar |
1 cup cold butter |
2 cups sugar |
7 tablespoons flour |
1 cup whipping cream |
3 large eggs, beaten |
5 cups finely chopped rhubarb, fresh or frozen, thawed and drained |
2 (3 ounce) packages cream cheese, at room temp |
1/2 cup sugar |
1/2 teaspoon pure vanilla extract |
1 cup whipping cream, whipped |
Directions:
1. Preheat oven to 350°.
2. In a bowl, combine the flour, sugar and cut in the butter until mixture resembles coarse crumbs.
3. Press into a lightly greased 13x9 baking pan.
4. Set aside.
5. For filling combine sugar and flour in a medium bowl.
6. Whisk in cream and eggs.
7. Stir in the rhubarb.
8. Pour mixture over crust and bake for 45 minutes, or until rhubarb custard is set.
9. Remove from oven, place on a cooling rack.
10. In a medium bowl beat cream cheese, sugar and vanilla until smooth.
11. Fold in the whipped cream.
12. Spread over the top of the cooled rhubarb custard, cover and chill for 2 hours.
13. Cut into bars.
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