Rhubarb Custard Bars

Take my word for it...these are fabulous! And somewhat of a surprise, as after reading the directions, I didn't have a clue how that middle layer would turn out. Of course, I'm prejudiced about anything rhubarb....it's my favorite, so considering all the recipes I make and post with it, don't you think it's saying something if I classify these as fabulous? From the crisp bottom crust to the rhubarb custard filling to the unusual topping...nothing but YUM. 

Rhubarb Custard Bars
From Taste of Home

Ingredients:
2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter

For filling:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream, not whipped
3 large eggs, beaten
5 cups finely chopped fresh rhubarb

For topping:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Method:
Combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased and floured 13 x 9-inch baking pan. Bake at 350° for 10 minutes.
Make the rhubarb custard filling: combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over baked crust. Bake at 350° for 40-45 minutes or until custard is set. Cool.

Make the topping: beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.