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Rhubarb Custard Bars

Created by TwisSis on March 18, 2015

3 large eggs (beaten)
2 1/4 pounds fresh rhubarb (chopped, 5 cups, can use frozen, but either should be thawed, drained & finely chopped)
FOR TOPPING
6 ounces cream cheese (softened, two 3-ounce packages)
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream (whipped)

FOR THE BASE
Step 1: Combine flour & sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9 inch baking pan. Bake at 350F for 10 min.
FOR THE FILLING
Step 2: Combine sugar & flour in a bowl. Whisk in cream & eggs. Stir in the rhubarb & pour the mixture over the crust. Bake at 350F for 40-45 min or until custard is set. Allow to cool completely.
FOR THE TOPPING
Step 3: Beat cream cheese, sugar & vanilla until smooth. Fold in whipped cream & spread over the top of the cooked & cooled custard. Cover & refrigerate until well-chilled.
TO SERVE
Step 4: Cut into bars sized to your liking, but standard would be to divide the 9-in side into 4 bars & the 13-in side into 9 bars. This will net 36 bars sized at 2.25 x 1.5 in each. Store covered in the refrigerator.