Description
A shortbread crust with rhubarb and custard. Trust me, you won’t be able to get enough of these.
Ingredients
- 2 cups all-purpose flour
- 2 ¾ cups white sugar, divided
- 1 cup cold butter, cut into cubes
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 eggs
- 5 cups finely chopped rhubarb
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9×13-inch baking dish.
- Bake in the preheated oven until crust is lightly browned
- about 10 minutes.
- Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth.
- Spread rhubarb evenly over crust. Pour egg mixture over rhubarb.
- Bake in the preheated oven until bars are set
- about 45 minutes. Cool to room temperature.
- Beat cream cheese
- 1/2 cup sugar
- and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 45 mins
Servings: 30