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Rhubarb Custard Bars

2 cups all-purpose flour
1/4 cup granulated sugar
1 cup cold butter or margarine

In a bowl combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 x 9-inch baking pan. Bake at 350 degrees F for 10 minutes. Meanwhile, prepare Filling.

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

Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 degrees F for 40 to 45 minutes or until custard is set. Cool.

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

Beat cream cheese, sugar and vanilla extract until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Yields 3 dozen.

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