LEMOINE FAMILY RECIPES
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RHUBARB BARS - Jon Promersberger

THE CRUST 2 cups flour 1/4 cup granulated sugar 1 cup butter-cold THE FILLING 2 cups sugar 7 tbsp flour 1 cup heavy whipping cream 3 eggs-beaten 5 cups chopped rhubarb, thawed and drained THE TOPPING 6 oz cream cheese, softened 1/2 cup granulated sugar 1/2 tsp vanilla 1 cup heavy whipping cream, whipped

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