Dreamy Rhubarb Custard Bars

I was cleaning out my freezer over the weekend and found the last of the precious rhubarb I had frozen last spring.  Hmmmm, what to make, I wondered?  When I asked Charlie what he would like, he mentioned those "creamy rhubarb bars" that I make every year.  I had all the supplies on hand, and I was off rolling. 


The base of the bars is a shortbread crust - crisp and sweet. 

The center is a layer of rhubarb-studded custard.

The topping is surprisingly light and rich with a whipped cream and cream cheese frosting. 

The bars are pleasingly messy, so use a fork and plate - or have a napkin close at hand!

Dreamy Rhubarb Custard Bars

Crust

• 2 cups flour
• 1 cup cold butter
• 3/4 cup powdered sugar

Custard

• 1/2 cup flour
• 1 cup whipping cream
• 3 eggs
• 5 cups finely chopped rhubarb, fresh or frozen, thawed and drained
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Topping

• 1 package cream cheese, room temp
• 1/2 cup sugar
• 1 teaspoon clear vanilla
• 1 cup whipping cream, whipped

Preheat oven to 350 degrees F.  In bowl or in food processor bowl, combine flour and sugar.  Cut in butter until the mixture resembles course crumbs.  Press into lightly greased 9x13 dish.  Set aside.

For filling, combine sugar, salt and flour in a medium bowl.  Whisk in cream, vanilla and eggs.  Stir in rhubarb.  Pour mixture over crust and bake for 45 - 55 minutes, or until rhubarb custard is set.  Remove from oven and place on a cooling rack.

In a medium bowl, beat cream cheese, sugar and vanilla until smooth.  Fold in whipped cream.  Spread over the top of the cooled rhubarb custard, cover and chill for at least 2 hours.  Cut into bars and serve.