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Rhubarb Custard Bars



  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 cup cold butter or margarine


  • 2 cups granulated sugar
  • 7 tablespoons all-purpose flour
  • 1 cup whipping cream
  • 3 eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained


  • 6 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup whipping cream, whipped


  1. Crust: In a bowl combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs.
  2. Press into a greased 13 x 9-inch baking pan.
  3. Bake at 350 degrees F for 10 minutes.
  4. Meanwhile, prepare Filling.
  5. Filling: Combine sugar and flour in a bowl.
  6. Whisk in cream and eggs.
  7. Stir in the rhubarb.
  8. Pour over crust.
  9. Bake at 350 degrees F for 40 to 45 minutes or until custard is set.
  10. Cool.
  11. Topping: Beat cream cheese, sugar and vanilla extract until smooth; fold in whipped cream.
  12. Spread over top.
  13. Cover and chill.
  14. Cut into bars.
  15. Store in the refrigerator.

Yield: 3 dozen

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