|RHUBARB BARS - Jon Promersberger|
|Crust-Combine the flour and sugar; cut in the cold butter until the mixture resembles coarse crumbs. Press into greased 9 x 13 baking dish. Bake at 350 degrees for 10 minutes.|
Filling-Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over the crust. Bake at 350 degrees for 40-45 minutes or until the custard is set. Chill for 2 hours.
Topping-Beat the cream cheese, sugar and vanilla until smooth; fold in whipping cream. Spread over top of chilled bars. Store in refrigerator.
Whipped cream recipe