Rhubarb Custard Bars

I always get excited about rhubarb season so I can pull out my rhubarb recipes and try new ones. One of my coworkers is nice enough to give me some of the rhubarb she grows since I don't have a plant - thanks Debbie! This yummy recipe I found comes from dulcedough.com. You can click HERE to find the original recipe. I took these to work to share them so I doubled the recipe. Mmmmm. I love rhubarb season!!

picture from dulcedough.com 

Ingredients

2 cups all-purpose flour

1/4 cup sugar

1 cup butter, cold

Filling:

2 cups sugar

1/2 tsp nutmeg

7 tbsp all-purpose flour

1 cup heavy whipping cream

3 eggs, beaten

5 cups fresh rhubarb, finely chopped or frozen, thawed and drained

Topping:

1 pkg (8 oz) cream cheese, softened

1/2 cup sugar

1/2 tsp vanilla extract

1 cup heavy whipping cream, whipped. 

Instructions 

1. Preheat oven to 350 and grease 9x13 baking pan.

2. Prepare crust by combining the flour and sugar in a bowl. Cut in the butter with pastry blender or fork until mixture resembles coarse crumbs. (I do this in a food processor) Lightly press into prepared pan and bake for 10 mins in the preheated oven. 

3. While crust is baking, prepare filling. Combine sugar, nutmeg, and flour in a large bowl. Whisk in the cream and eggs, then gently fold in the rhubarb. Pour over the crust and bake for 40-45 mins or until the custard is set. Cool completely. 

4. Prepare topping by beating cream cheese, sugar, and vanilla until smooth then fold in the whipped cream. Spread the topping over the top and cover and chill. Cut into bars before serving. Store bars in the refrigerator.