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Print this Recipe    Rhubarb Custard

Rhubarb Custard Bars

2 cups flour
1/4 cup sugar
1 cup cold butter or margarine

2 cups sugar
7 tablespoons flour
1 cup whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained

6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 cup whipping cream, whipped

In a bowl, combine flour and sugar; cut in butter until the mixture
resembles coarse crumbs. Press into a greased 13x9" baking pan.
Bake at 350 degrees for 10 minutes.

Meanwhile, for filling: Combine sugar and flour in a bowl. Whisk
in cream and eggs. Stir in rhubarb. Pour over crust. Bake for 40-45
minutes or until custard is set. 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 refrigerator.

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