Rhubarb Custard Bars

Ingredients:
Base:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 cup cold butter
  Filling:
• 2 cups sugar
• 7 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 3 large eggs, beaten
• 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
  Topping:
• 6 ounces cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). In a bowl, mix 2 cups of flour and 1/4 cup of sugar. Cut in the cold butter until the mixture forms coarse crumbs. Press this mixture into a greased 13×9-inch baking pan and bake for 10 minutes.
2. Prepare Filling: In another bowl, combine 2 cups of sugar and 7 tablespoons of flour. Whisk in the cream and beaten eggs. Stir in the finely chopped rhubarb. Pour this mixture over the prebaked crust.
3. Bake the Filling: Bake at 350°F for 40-45 minutes, or until the custard is set. Let it cool completely.
4. Prepare Topping: While the bars cool, prepare the topping. Beat the softened cream cheese, 1/2 cup of sugar, and vanilla extract until smooth. Then, fold in the whipped cream.
5. Finish the Bars: Spread the topping evenly over the cooled custard.
6. Chill: Cover the pan and chill the bars in the refrigerator.
7. Serve: Once fully chilled, cut the bars into individual servings. Store any leftovers in the refrigerator.
   Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes | Calories: 350 kcal per bar | Servings: 24 bars