1 c. flour
2 T. sugar
1/2 c. cold butter
1/4 t. salt
Filling
1 c. sugar
⅔ c. flour
1 c. heavy cream
3 eggs
½ t. vanilla
¼ t. salt
5 c. thinly sliced rhubarb
Topping
6 oz. cream cheese
½ c. sugar
½ t. vanilla
1 c. heavy cream, whipped
In a food processor, mix the flour, salt and sugar and butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in.pan. Bake at 350° for 10 minutes.
Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
