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Ingredientes
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup cold butter
- FILLING:
- 2 cups sugar
- 7 TBSP all-purpose flour
- 1 cup heavy whipping cream
- 3 large eggs, beaten
- 5 cups finely chopped fresh rhubarb
- TOPPING:
- 6 oz. cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1 cup heavy whipping cream, whipped
Direcciones
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs.
- Press into a greased 13x9-in. baking pan.
- Bake at 350° for 10 minutes.
- Meanwhile, for filling, combine sugar and flour in a bowl.
- Whisk in cream and eggs.
- Stir in the rhubarb.
- Pour over crust.
- Bake at 350° until custard is set, 40-45 minutes. Cool.
- Topping:
- Beat cream cheese, sugar and vanilla until smooth; fold in whipped cream.
- Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
