Rhubarb Custard Bars

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a mixing bowl, combine 2 cups flour and 1/4 cup sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Press the mixture firmly into the bottom of a 9x13-inch baking dish. (5 minutes)

Recipe View Bake in the preheated oven for about 10 minutes, or until the crust is lightly golden brown. (10 minutes)

Recipe View While the crust is baking, prepare the rhubarb custard filling: In a separate bowl, whisk together 2 cups sugar and 7 tablespoons flour. Gradually whisk in the heavy whipping cream and eggs until the mixture is smooth and well combined. (10 minutes)

Recipe View Evenly spread the finely chopped rhubarb over the partially baked crust. (2 minutes)

Recipe View Pour the egg mixture over the rhubarb layer, ensuring even coverage. (1 minute)

Recipe View Return the baking dish to the oven and bake for approximately 45 minutes, or until the custard is set and lightly golden. (45 minutes)

Recipe View Remove from the oven and let cool to room temperature. (30 minutes)

Recipe View In a mixing bowl, beat the softened cream cheese, remaining 1/2 cup sugar, and vanilla extract until smooth and creamy. (5 minutes)

Recipe View Gently fold in the thawed whipped topping until well combined. (3 minutes)

Recipe View Spread the cream cheese mixture evenly over the cooled rhubarb layer. (2 minutes)

Recipe View Cover the baking dish and chill in the refrigerator for at least 2 hours before serving to allow the bars to set completely. (120 minutes)