Yet another recipe using rhubarb! My husband liked it as well or even better than rhubarb custard pie. These are called Rhubarb Custard Bars, but it was more like a dessert to be eaten on a plate with a fork. It is baked in a 9 x 13 pan thus more servings than what you would get from an 8 or 9 inch pie. It does have a pint of heavy cream in it, but I cheated and used Cool Whip in the topping. It kept very well in the refrigerator for about 4 days, covered.

Rhubarb Custard Bars

Crust:

2 Cups flour

1/4 Cup sugar

1 Cup cold butter

Filling:

2 Cups sugar

7 Tablespoons flour

1 Cup heavy cream

3 Eggs, beaten

5 Cups chopped rhubarb

Topping:

2 Packages cream cheese (3 oz size) softened

1/2 Cup sugar

1/2 Teaspoon vanilla extract

1 Cup heavy cream, whipped

Combine flour and sugar, cut in the cold butter until it resembles coarse crumbs. Press into a greased 9 x 13 pan; bake 350 degrees for 10 minutes. Prepare filling by combining sugar and flour, whisk in cream and eggs, stir in rhubarb and pour over baked crust; bake 350 degrees for 40-45 minutes until custard is set. Cool.

Beat softened cream cheese, sugar and vanilla until smooth, fold in whipped cream and spread on the cooled filling. Refrigerate.