Viral Rhubarb Custard Bars with buttery crust, creamy custard filling, fresh rhubarb, and fluffy topping.

Scale

2 cups all-purpose flour

1/4 cup sugar

1 cup cold butter

2 cups sugar

7 tablespoons all-purpose flour

1 cup heavy whipping cream

3 large eggs, beaten

5 cups finely chopped rhubarb

6 ounces cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 cup heavy whipping cream, whipped

1. Combine flour and sugar; cut in butter until crumbly. Press into greased 13×9-inch pan.

2. Bake crust at 350°F for 10 minutes.

3. Whisk sugar and flour. Add cream and eggs. Stir in rhubarb.

4. Pour filling over crust and bake 40-45 minutes until set. Cool completely.

5. Beat cream cheese, sugar, and vanilla. Fold in whipped cream. Spread on top and refrigerate 1 hour before cutting.

Drain frozen rhubarb thoroughly.

Chill bars before slicing for clean cuts.

Store in refrigerator.