Ingredients:
2 cups of flour
1 cup of chilled butter
1/4 cup of sugar
For the filling:
7 tablespoons of plain flour
2 cups of sugar
1 cup of heavy cream
3 beaten eggs
5 cups of finely chopped fresh or thawed and drained frozen rhubarb
For the topping:
1 cup of whipped heavy cream
6 ounces of softened cream cheese
1/2 cup of granulated sugar
1/2 teaspoon of vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a bowl, mix 2 cups of plain flour and 1/4 cup of granulated sugar. Cut in 1 cup of chilled butter until crumbly. Press this mixture evenly into the prepared baking dish to form the crust.
3. For the filling, whisk together 2 cups of granulated sugar and 7 tablespoons of plain flour. Stir in 1 cup of heavy cream and the beaten eggs.
4. Fold in 5 cups of finely chopped rhubarb. Spread the filling over the crust.
Bake in the preheated oven for 45-50 minutes or until the custard is set and the crust is golden brown.
5. Let the bars cool completely in the baking dish on a wire rack.
6. For the topping, beat 6 ounces of softened cream cheese with 1/2 cup of granulated sugar and 1/2 teaspoon of vanilla extract until smooth. Fold in 1 cup of whipped heavy cream. Spread this mixture over the cooled bars.
7. Cover and refrigerate the bars for at least 2 hours before serving.
8. Once chilled, cut into squares and enjoy the delicious Rhubarb Custard Bars! Garnish with any desired toppings you please!