RHUBARB CUSTARD BARS

2 cups all-purpose flour

1/4 cup sugar

1 cup cold butter

2 cups sugar

7 tablespoons flour

1 cup heavy whipping cream

3 large eggs, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained

1 package cream cheese

1/2 cup sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream, whipped

In a bowl, combine 2 cups flour and ¼ cup sugar. Cut in butter until mixture resembles coarse crumbs. Press into greased 9- by 13-inch pan. Bake at 350 degrees for 10 minutes. Meanwhile, for filling, combine 2 cups sugar and 7 tablespoons flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350 degrees until custard is set, 40-45 minutes. Cool. For topping, beat cream cheese, 1/2 cup sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Store in refrigerator.