Gooey Rhubarb Custard Bars

Yield: 3 dozen

Ingredients

Shortbread Crust

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

Filling

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

Topping

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

Instructions

1. Heat oven to 350 degrees F. Grease a 13 x 9 inch baking pan.

Shortbread Crust

1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into prepared baking pan. Bake for 10 minutes.

Filling

1. Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust.
2. Bake at 350 degrees F for 40 to 45 minutes or until custard is set. Cool.

Topping

1. Beat cream cheese, sugar and vanilla extract until smooth; fold in whipped cream. Spread over top. Cover and chill.
2. Cut into bars.
3. Store in the refrigerator.

Attribution

From the family recipe collection of Linda Ann Jolly, Arizona.