Ingredients 2 cups all-purpose flour 1/4 cup sugar 1 cup cold butter
filling: 2 cups sugar 7 tablespoons all-purpose flour 1 cup heavy whipping cream 3 large eggs, beaten 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
topping: 6 ounces cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla extract 1 cup heavy whipping cream, whipped
Directions Mix flour, sugar, and butter in a bowl until crumbs form. Grease a 13x9-inch baking pan. Baking at 350° for 10 minutes.
Filling: Mix sugar and flour in a bowl. Whisk eggs and cream. Mix in rhubarb. Pour on crust. Bake 40–45 minutes at 350° to solidify custard. Cool.
Fold whipped cream into smooth cream cheese, sugar, and vanilla for topping. Spread on top. Cover and chill. Cutting into bars. Refrigerate.
Nutritional Info 1 bar: 198 calories, 11g fat (7g saturated), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.