Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter
- 2 cups sugar (filling)
- 7 tablespoons all-purpose flour (filling)
- 1 cup heavy whipping cream (filling)
- 3 large eggs, beaten (filling)
- 5 cups finely chopped fresh or frozen rhubarb, thawed and drained (filling)
- 6 ounces cream cheese, softened (topping)
- 1/2 cup sugar (topping)
- 1/2 teaspoon vanilla extract (topping)
- 1 cup heavy whipping cream, whipped (topping)
Instructions
- Preheat oven to 350°F. Combine flour and sugar; cut in butter until crumbly. Press into a greased 13×9-inch baking pan. Bake for 10 minutes.
- For filling, mix sugar and flour. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake 40-45 minutes until custard sets. Cool.
- For topping, beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread over filling. Refrigerate 1 hour before cutting.
Notes
- Use fresh or frozen rhubarb, but drain thawed rhubarb well.
- Chill bars before cutting for clean slices.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg