What I'm Up To Today...Rhubarb Custard Bars

Thanks to a VERY GRACIOUS GIFT straight from my Father-in-law's garden, today will be about doing my regular Manic Monday errands and cleanup, but also I'm making a double batch of Rhubarb Custard Bars - one for the family and one to split among lots of friends who have been especially kind to me while I've been under the weather. When somebody brings over a meal, I hate to return their casserole dishes empty - I like to include a little goody! So, here's my recipe for Rhubarb Custard Bars - a rather naughty treat that is positively YUMMY!!!

RHUBARB CUSTARD BARS

Crust:
2 cups all purpose flour
1/4 cup sugar
1 cup cold butter

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

Topping:
2 packages (3 oz. each) cream cheese, softened
1/2 cup sugar
1 cup whipping cream, whipped

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 x 9 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 the crust. Bake at 350 for 40-45 minutes or until custard is set. Cool. For 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. Yield: 3 dozen.