Rhubarb Custard Dessert

Rhubarb Custard Dessert


2 cups flour
1/4 cup sugar
1 cup cold butter

2 cups sugar
7 Tbsp. flour
1 cup heavy cream
3 eggs, beaten
5 cups fresh rhubarb, finely chopped or frozen rhubarb, thawed and drained

6 oz. cream cheese, softened at room temperature
1/2 cup sugar
1/2 tsp vanilla
1 cup heavy cream, whipped


Combine flour and sugar. Cut in butter. Press into a greased 9"x13" baking pan. Bake at 350° for 10 minutes. Stir together sugar, flour, heavy cream, eggs, and rhubarb. Pour over crust and bake at 350° for 40-45 minutes or until custard is set. Cool. Beat cream cheese, sugar and vanilla. Fold in whipped cream. Spread over top of cooled bars. Store in refrigerator.

Servings: 12-15

Note: We love to make these bars in the summer time when we have fresh rhubarb in the back yard. They are heavenly! -Maria