Rhubarb Custard Bars

I love all things rhubarb! I get so excited when it is "rhubarb season". My go to rhubarb recipe is a strawberry rhubarb crisp, but this time I wanted to mix it up a little. Thought about doing a rhubarb custard pie, but not always the biggest fan of pies. I know something must be wrong with me,but if it is not a pot pie or a pumpkin pie, I tend to not be that interested...dont hate me for it=) So any who, I found this bar recipe on Taste of Home and decided it would be perfect. They came out delish, but i must warn you they make a butt load of bars! So you may want to half the recipe or be ready for to share with friends or family or the bum on the street.

From Taste of Home

36 ServingsPrep: 25 min. + chilling Bake: 50 min. + chilling

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 eggs, beaten
• 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
• 
  TOPPING:
• 2 packages  PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped

Directions

• In a bowl, combine the flour and sugar; cut in butter until the
• mixture resembles coarse crumbs. Press into a greased 13-in. x 9-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° 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.
•