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Rhubarb Custard Bars

Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin

36 ServingsPrep: 25 min. + chilling Bake: 50 min. + chilling

Ingredients

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
2 packages (3 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Directions

In a bowl, combine the flour and sugar; cut in butter until the
mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in.
baking pan. Bake at 350° 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. Bake at
350° for 40-45 minutes or until custard is set. Cool.
For topping, beat cream cheese, sugar and vanilla until smooth; fold

2 of 2

Rhubarb Custard Bars (continued)

Directions (continued)

in whipped cream. Spread over top. Cover and chill. Cut into bars.
Store in the refrigerator. Yield: 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 198 calories, 11 g fat (7 g saturated fat), 52 mg cholesterol, 70 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.